Cannelloni Recipe

There’s something about cannelloni that feels like Sunday. It’s the kind of dish that brings everyone to the table—the smell drifting from the oven, the bubbling sauce, the golden pasta edges that get just a little bit crisp... it’s comfort food, Italian style. No wonder this classic has won hearts all over the world. And honestly, once you’ve tried making it at home, you’ll never look at store-bought the same way again.

My family’s been making cannelloni for generations—from my nonna to my mamma and now to me—and this recipe is one of my absolute favorites. It’s simple, satisfying, and packed with flavor.

We stuff tender pasta tubes with a cozy filling of ground beef, creamy ricotta, and (sometimes!) spinach, then top it with a good tomato sauce and bake it until everything melts together in the most glorious way.

Now, about that spinach…
You’ll see it in the recipe, but if spinach’s not your thing, leave it out. You wouldn’t believe how many messages I get saying, “Please tell me it’s okay to skip the spinach!” Yes, it is. This dish is all about what works for you and your family.

So let’s get started. I’ll walk you through each step—from the filling to the rolling to that final satisfying moment when you take it out of the oven, bubbling and golden and ready to serve.

Grab your apron, and let’s make something delicious together.

Ingredients

• 1 lb (450g) ground beef
•  Salt and pepper, to taste
•  2 cloves garlic, minced (or more if you're like us and never measure garlic) 
•  1 egg 
•  1/4 cup grated Pecorino Romano cheese 
•  1/4 cup chopped fresh parsley 1/4 cup breadcrumbs 
•  1 cup cooked spinach, chopped (optional—see note below) 
•  2 1/2 cups tomato purée (passata di pomodoro), divided Cannelloni shells (oven-ready or fresh) 
•  A little olive oil for frying
•  Extra cheese for topping (optional, but very much encouraged)

Cooking Instructions

1. Cook the beef:
In a pan, heat a little olive oil and fry the ground beef. Break it up as it cooks so you end up with small crumbles. Once it’s browned and cooked through, transfer it to a large mixing bowl and season it with salt and pepper.

2. Make the filling:
To the bowl of cooked beef, add the garlic, egg, Pecorino, parsley, breadcrumbs, and a little more salt if needed. Mix everything together gently but thoroughly.

3. Add the spinach (if using):
If you're adding spinach, make sure it's well drained and chopped. Stir it into the mixture, along with 1/2 cup of the tomato purée. Don’t worry if spinach’s not your thing—I get messages all the time from readers who skip it, and it still turns out beautifully.

4. Prepare the baking dish:
Spread a layer of the remaining tomato purée on the bottom of your baking dish—this stops the pasta from sticking and keeps everything moist.

5. Stuff the cannelloni:
Carefully fill the cannelloni shells with the beef mixture. A piping bag or a small spoon works well here. Lay them in the dish in a single layer. Pour more tomato purée over the top (don’t skimp), and if you’re doing multiple layers, add sauce between each one. Sprinkle over a little extra Pecorino or mozzarella if you’d like a cheesy top.

6. Bake:
Cover the dish with foil and bake in a preheated oven at 350°F (180°C) for 1 hour. For the last 10 minutes, remove the foil so the top can brown slightly. If you want a crisp, golden finish, pop it under the broiler for a few minutes—but watch it closely.

Tips & Notes

Final Thoughts

Cannelloni is one of those dishes that brings with it a sense of home—of warmth, of tradition, of family. It’s not fancy or fussy, just good, satisfying food made with love.

So pour yourself a glass of wine, turn on some music, and enjoy the slow rhythm of Italian cooking. And when you take that first bite? Think of my nonna—she’d be proud.

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