Cannelloni: Recipes Perfect for a Meal, Typically Italian

If you are fond of Italian cuisine, let yourself be delighted with these suggestions from canelones that we carefully selected for you. Put your hands in the dough and invite your friends!

Cannelloni Recipes Perfect for a Meal, Typically Italian

The canelones (or cannelloni) are one of the many delicacies that Italian cuisine has to offer. This format of mass of a cylinder is served, usually baked with a filling that can range from minced meat to the ricotta cheese or vegetables (for example) and covered with a delicious sauce which can be tomato or béchamel.

The possibilities are many and this time we are not going for the obvious choice (minced beef or bolognese), so, if you already feel the taste buds in the manifest, then let yourself delight by one of the recipes of cannelloni that we carefully selected for you.



Between all the flavors of cannelloni, the beef is the most typical Italian, with a filling based ground beef, pig or cow mixed with cheese.

– Ingredients –

  • 8 squares of fresh pasta for lasagna
  • 500g pork or ground beef
  • 500g of ricotta cheese
  • 200g of cheese Fior di Latte or mozzarella
  • 500g of tomato purée
  • 100g of white wine
  • 100g grated parmesan
  • 1 tablespoon of olive oil
  • 1 small carrot, chopped
  • 2 tablespoons of garlic-French chopped
  • 1 small onion, chopped
  • Milk q. b.
  • Basil q. b.
  • Salt q. b.

– Mode of preparation –

  1. In a frying pan large, heat a little olive oil and place the garlic, onion and carrot to sauté. Add the meat and let cook a few minutes until it evaporates the water from the meat.
  2. Season with salt, pour the wine and the pulp of the tomato, stir and leave to cook on medium heat until the liquid to evaporate and to obtain a filling with thick.
  3. In a saucepan put water to boil for place the squares of dough.
  4. Meanwhile, pass the stuffing of meat for a bowl of average, leaving left a little bit to arrange at the bottom of the tray that goes in the oven.
  5. The part that is in the bowl, mix the ricotta cheese, the white cheese, chopped, and a bit of parmesan. Season with a little salt and add a little milk. Mix well.
  6. With the stuffing blended (about 5 minutes in this preparation), remove the pasta from the hot water and transfer to a bowl with cold water. Then, remove the pasta to a clean cloth to remove the excess water.
  7. Fill each piece of dough and wrap. Arrange on the baking tray, over the remaining sauce. The leftover stuffing, arrange on top of the cannelloni. Sprinkle generously with parmesan and bake in the oven pre-heated to 200 degrees until the surface is golden brown.
  8. Garnish with fresh basil and serve.


This proposal is one of the most “traditional”, so to speak, but to which it does not lack supporters.

– Ingredients –

  • 10 cannelloni
  • 250g of ricotta cheese
  • 3 c. cheese soup fresh smoothie
  • 2 cups of spinach frozen
  • 1 onion
  • 1 clove of garlic
  • 1 drizzle of olive oil
  • ½ Cup of bacon in cubes
  • Salt and pepper q. b.
  • 4 c. soup of tomato sauce (you can do this yourself, you will need: 1 tin of peeled tomatoes 400ml, 2 c. tablespoon olive oil, 1 onion, 2 cloves of garlic, 1 carrot, 1 c. tea salt, pepper q. b. and 1 c. of dessert oregano dried)
  • 200ml béchamel sauce
  • ½ Cup of grated cheese

– Mode of preparation –

  1. Start by baking the cannelloni for four minutes, and after you book, dipped in cold water.
  2. Then, take a frying pan on the stove with a drizzle of olive oil and sauté the onion and garlic.
  3. Add the bacon and let it cook for a few minutes.
  4. Then add the spinach thawed and well dried. Season with salt and pepper, leave to cook until dry and then let it cool. When the spinach is warm, mix the ricotta cheese and the fresh cheese and wrap everything.
  5. After you prepare the tomato sauce. In a pan with the olive oil, add the onion and the minced garlic and the grated carrot and let soften. Of followed, add the peeled tomatoes and season. Bring to the boil, heat low, for about 20 minutes, stirring occasionally. By the end, you only need to grind with the magic wand.
  6. Pre-heat the oven to 180 ° C.
  7. On a serving platter, pour half of the béchamel on the bottom. Fill the cannelloni with the filling of spinach and ricotta cheese that is prepared in advance and arrange them on top of the béchamel.
  8. Pour a few spoonfuls of tomato sauce, followed by a bit of béchamel. Finish with the grated cheese and bake in the oven the hard grating, for about 15 minutes.


A simple idea, and economic for a different meal.

– Ingredients –

  • 450g of tuna canning
  • Oregano and pepper q. b.
  • 2 tomatoes, medium ripe
  • 1 medium onion
  • Coriander q. b.
  • 200g of pasta for cannelloni
  • 2 cloves of garlic
  • 50 ml olive oil
  • 200 ml cream
  • 300 ml of béchamel
  • Grated parmesan cheese, salt and q. b.

– Mode of preparation –

  1. First drain the tuna, place on a plate, shred it with a fork, season with pepper and oregano and set aside.
  2. After, place the olive oil, the chopped onion, the minced garlic and the tomato (without skin) cut into small pieces in a pan and cook, on simmer, until the tomatoes begin to stay undone.
  3. Then, add the tuna with the seasonings, stir and cook for about four to five minutes, stirring occasionally.
  4. Turn off the heat, sprinkle with the chopped coriander and let it cool a little.
  5. In the meantime, mix the cream with the béchamel.
  6. Pre-heat the oven to 180 ° C.
  7. Then, fill the cannelloni with tuna with the help of a spoon.
  8. At the bottom of a serving dish rectangular place half of the mixture to the béchamel with the whipped cream and arrange over the top of the cannelloni.
  9. Cover the cannelloni with the remaining mixture of béchamel, sprinkle with grated cheese and bake in the oven for about 20 to 25 minutes or until golden brown.
  10. When you are ready, remove the cannelloni from the oven and serve.


And, of course, until the dish more Italian can (and is) adapted to the taste of the Portuguese and, as such, I could not miss a version of cannelloni with cod.

– Ingredients –

  • 300g of cod cooked and shredded
  • 300g of spinach cooked and dried
  • 250g of minced onion or cut into very thin slices
  • 9 canelones
  • 3 to 4 c. tablespoon olive oil
  • 1 c. tea evil full of paprika
  • 1 garlic clove large diced
  • 1 cup of white sauce
  • 250 ml of cream for cooking
  • 1 boiled egg chopped
  • Salt and pepper q. b.

– Mode of preparation –

  1. The first step is to make a sofrito with the olive oil, the onion, the garlic and the paprika.
  2. Season with salt and pepper and add the cod shredded.
  3. Then, on a baking tray greased with a tablespoon of olive oil, place the spinach.
  4. Fill the cannelloni with the prepared cod that you prepared previously and place on top of spinach.
  5. Mix the cream with the white sauce and pour over the cannelloni.
  6. Sprinkle with hard-boiled egg chopped and bake in the oven for about half an hour. If you prefer you can replace the boiled egg by a mixture of kernels of corn bread with parsley or coriander or grated cheese.


I could not miss a healthy version, and a friend of the diet. Here does not use the typical cannelloni (pasta), but eggplant and, still, the recipe does not disappoint.

– Ingredients –

  • 2 aubergines
  • 2 carrots small
  • 2 ripe tomatoes
  • 1 onion
  • 200g of cheese-mozzarella, grated
  • 200g of fresh mushrooms-rolled
  • 200g of cooked chicken shredded
  • 1 c. tablespoon olive oil
  • Pepper, oregano, salt and q. b.
  • Olive oil q. b. (to grease the container)
  • 1 bunch of fresh parsley

– Mode of preparation –

  1. Pre-heat the oven to 180 ° C.
  2. Wash all the vegetables: the eggplant, the tomato and the carrot. Reserve ½ of eggplant and cut the rest in strips of thin thickness in the longitudinal direction.
  3. Remove the skin of the tomato and peel the carrot. Cut the tomato and the eggplant that has been reserved in pieces and the carrot into julienne.
  4. Then, finely chop the onion, place it in a non-stick pan and aloure it in olive oil.
  5. After, add the tomato, the carrot, the eggplant and the mushrooms. Season with a pinch of salt and pepper and let it cook for about 10 minutes, simmer.
  6. The five minutes of the end of the time mentioned before, add the shredded chicken and half of the cheese mozzarella and wrap in the prepared. Sprinkle with parsley.
  7. Then, arrange the strips of eggplant, set aside at the beginning, on a flat surface, add the filling of meat, mushrooms and vegetables and roll up forming a roll.
  8. Transfer the rolls of eggplant to a baking tray to go in the oven previously greased with olive oil.
  9. Sprinkle everything with the remaining cheese and finally, sprinkle with the fresh parsley.
  10. Bake in the oven for about 10 to 15 minutes, for gratinating. At the end of that time you are ready to serve.
  11. You can accompany with a salad of green leaves.


If you have more free time to devote to the preparation of the cannelloni, try this tip that takes two types of sauces.

– Ingredients –

  • 1 package fresh pasta for lasagna
  • Sliced ham and cheese to taste
  • 1 tin of pulp of tomato
  • 1 chopped onion
  • 2 garlic cloves, crushed
  • 1 l of milk
  • 1 cube of meat broth
  • 1 tablespoon and 1/2 tablespoon of wheat flour
  • 1/2 cup water
  • 2 tablespoons olive oil
  • 1 pinch of nutmeg
  • 1 tablespoon butter
  • 2 tomatoes, ripe, peeled
  • 1 cup of grated parmesan cheese

– Mode of preparation of the cannelloni –

  1. Cut the package of dough for lasagna in half (so the cannelloni will become smaller and the dough will cook more easily).
  2. Roll each sheet of dough in a slice of ham and cheese and reserve.

– Mode of preparation of the red sauce –

  1. Light golden brown half of the onion and the garlic with the olive oil, add the cut tomatoes and let it cook.
  2. Join the pulp of tomatoes and the beef broth.
  3. Add water and grind salt. Bring to the boil and set aside.

– Mode of preparation of the white sauce –

  1. Light to brown the other half of the onion with the butter
  2. Involving the wheat flour and 2 cups of milk and add to the onion already golden.
  3. Sprinkle a bit of nutmeg.
  4. To the heat, add the milk gradually and stirring constantly until it forms a white cream. Book.

– Assembly –

  1. On a baking tray, arrange the red sauce.
  2. Distribute the cannelloni on the sauce leaving a little space between them.
  3. Cover with the white sauce, sprinkle parmesan cheese and bake in the oven for 40 minutes or until the dough is well cooked.


The second option is faster and takes fillets of chicken as a filling, with cheese and ham.

– Ingredients –

  • Fillets of chicken q. b.
  • Pasta for cannelloni
  • Slices of mozzarella
  • Slices of ham
  • Spices q. b.
  • Pulp of tomato
  • Salsa and cebolinhos q. b.

– Mode of preparation –

  1. On a baking tray season the fillets of chicken to taste.
  2. Then begin to assemble the cannelloni. Place the ham, the cheese and the fillet of chicken, wrap and settle in for within the mass.
  3. Place all the cannelloni in a baking dish, set aside.
  4. In a pan prepare the sauce with the pulp of the tomato, the parsley and the cebolinhos.
  5. Pour the sauce over the cannelloni and cover with foil.
  6. Bake in the oven pre-heated at a temperature of 280°, leave for about 25 minutes.
  7. Finally, remove the foil and leave 15 more minutes to bake.


Finally, a suggestion with plenty of vegetables for when you want a meal without meat.

– Ingredients –

  • 8 rolls of cannelloni
  • 5 cloves garlic, minced
  • 2 yellow onions, purple chopped
  • 2 tablespoons olive oil
  • 240 ml sherry dry
  • 480 ml cream
  • Salt and pepper q. b.
  • 1 chopped onion
  • 70 g of fresh mushrooms sliced
  • 1 courgette chopped
  • 1 eggplant small cut into cubes
  • 2 peppers red roasted, cut into cubes
  • 1 teaspoon of dried basil
  • 1 spoon tea of oregano
  • 185 g of ricotta
  • 80 g of grated parmesan cheese

– Mode of preparation –

  1. In a large pan with water and salt, arrange the rolls in the canelones quickly to softened a little. Book.
  2. In a medium saucepan, place 1 tablespoon of olive oil, 2 cloves of garlic and 1 purple onion. Cook them on medium heat for 30 seconds.
  3. Pour in the sherry and stir. Place over a high heat and reduce the liquid to half.
  4. Add cream and fold in. Reduce the liquid until you reach the 350 ml. Remove from the heat and season with salt and pepper to taste. Book the cream sauce.
  5. In a large frying pan, heat a tablespoon of olive oil on medium heat. Cook the onion, the purple onion, reserved, 3 cloves of garlic, the mushrooms, courgette and eggplant in the olive oil until all the vegetables are soft.
  6. Transfer everything to a large container. Add the peppers red, basil, oregano, ricotta cheese and the parmesan cheese and fold in all the ingredients. Season with salt and pepper. Reserve the filling.
  7. Pre-heat the oven to 180 degrees. Lightly grease a tray 23 x 33 cm. Fill the cannelloni with the mixture of vegetables and cheese. Arrange them on the baking tray and cover with the cream sauce. Bake the cannelloni in the oven pre-heated for 25 minutes.