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This beef and pork cannelloni recipe delivers restaurant-quality Italian comfort food with layers of savory meat and creamy cheese. š The secret lies in balancing tender ground beef and pork with aromatic herbs and melted cheese, all wrapped in delicate pasta tubes.
I developed this version after years of perfecting meat mixtures for Italian classicsāwhere texture and flavor meet in every bite.
The filling combines finely ground beef and pork with garlic, onions, and fresh herbs, creating a rich, aromatic base. Adding ricotta and mozzarella ensures that each tube stays luscious and flavorful as it bakes.
The key to success? Properly sealing the edges and baking at the right temperature to avoid soggy pasta or overcooked meat.
What youāll end up with is a golden-brown casserole with perfectly cooked pasta tubes, tender meat filling, and a velvety sauce that ties everything together. The combination of beef and pork adds depth of flavor, while the cheese keeps the filling moist and rich.
This dish is hearty enough for a family dinner but elegant enough for company.
Serve with a sprinkle of fresh basil and a side of garlic bread for the full Italian experience. The technique is straightforward, but the results are undeniably impressiveājust like my grandmotherās recipes, but with a modern twist. Letās get started!
Ingredients for beef and pork cannelloni
Double-meat filling meets creamy cheese in this restaurant-style Italian classic.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef š„© | 1 lb | 80% lean for best texture |
| Ground Pork š· | 1 lb | Finely ground preferred |
| Yellow Onion š§ | 1 whole | Medium size, finely chopped |
| Garlic Cloves š§ | 4 cloves | Freshly minced for aroma |
| Ricotta Cheese š§ | 15 oz | Whole milk, room temperature |
| Mozzarella Cheese š§ | 12 oz | Fresh mozzarella, sliced |
| Large Eggs š„ | 2 whole | For binding filling |
| All-Purpose Flour š¾ | Ā¼ cup | For breading if needed |
| Fresh Parsley šæ | Ā¼ cup | Chopped, for freshness |
| Fresh Basil šæ | Ā¼ cup | Chopped, for garnish |
| Canneloni Tubes š | 24 pieces | Fresh or frozen, thawed |
| Marinara Sauce š | 2 Ā½ cups | High-quality jarred or homemade |
| Grated Parmesan Cheese š§ | Ā½ cup | Freshly grated preferred |
| Olive Oil š« | 2 tbsp | Extra-virgin for richness |
| Salt š§ | 1 Ā½ tsp | Kosher or sea salt |
| Black Pepper š¶ļø | Ā½ tsp | Freshly ground preferred |
The meat blend is where the magic happens. Ground beef and pork from the butcher counter (not pre-packaged) give you the best textureālook for 80% lean beef and finely ground pork. Whole Foods or your local Italian market usually carry the right cuts. Fresh herbs matter too: Parsley and basil should be bright green, not wilted. If you're using frozen cannelloni, thaw them in cold water for even cooking. The ricotta should be room temperature for smooth fillingāpull it out of the fridge 30 minutes before assembling.
No ricotta? Cottage cheese blended smooth works in a pinch (drain excess liquid first). Short on mozzarella? Provolone or fontina melts beautifully too. The marinara sauce can be store-bought (Rao's or Barilla are solid choices) or homemadeājust make sure it's simmered for depth of flavor. For the eggs, if you only have egg whites, add 1 tbsp cornstarch per egg to help bind the filling. The pasta tubes? Fresh is ideal, but frozen works if you thaw properly. Don't overfill them or they'll burst when baking.
Assemble the cannelloni and bake immediately for best textureāthis isn't a dish that reheats well. Leftovers keep for 3-4 days in the fridge, but they're best enjoyed fresh. The filling can be prepped ahead and refrigerated for 24 hours before stuffing, though. For make-ahead convenience, assemble the casserole and refrigerate overnight, then bake straight from the fridge (add 10-15 minutes to cooking time). The cheese gets extra gooey when baked from cold, so it's worth the wait.
Why You'll Love This Recipe
- No-Fuss Filling: I swear by this comboāground beef and pork? Rich, deep flavor without the fuss of chopping meat into tiny pieces. Just brown, drain, and mix with the onions and garlic until the kitchen smells like heaven.
- Creamy-Meaty Magic: That ricotta stretches into the filling like a dream, balancing the savory pork-beef blend. Honestly, the first bite makes you wonder why you ever bought pre-made cannelloni filling.
- Weeknight Hero: Between us, this is my go-to when Iām too tired for pasta from scratch. Assemble it, bake it, and boomādinnerās ready while Iām still wiping flour off my hands.
- Budget-Friendly Luxury: Ground beef and pork keeps costs low, but the taste? Feels like a fancy restaurant dish. Leftovers reheat beautifully tooāpacked lunches sorted for days.
Step-by-step instructions for beef and pork cannelloni
Mastering these double-meat cannelloni requires precision in assembly and baking.
šØāš³ Step 1: Prepare the Double-Meat Filling
In a large skillet, heat the 2 tablespoons olive oil over medium-high heat. Add the 1 whole yellow onion and cook for 5 minutes until softened and translucent. Add the 4 cloves garlic cloves and cook for 30 seconds until fragrant.
Push the onions and garlic to one side of the pan and add the 1 lb ground beef and 1 lb ground pork. Cook for 6-8 minutes, breaking up the meat with a wooden spoon, until it loses its raw color and is fully browned. Drain excess fat if needed, leaving about 1 tablespoon in the pan.
Transfer the cooked meat mixture to a large mixing bowl. Stir in the 15 oz ricotta cheese, 1.5 teaspoons salt, and 0.5 teaspoon black pepper until fully combined. In a separate small bowl, whisk together the 2 whole large eggs and 0.25 cup all-purpose flour. Pour this egg mixture into the meat mixture and stir gently until just combined.
šØāš³ Step 2: Assemble the Cannelloni
Preheat your oven to 375Ā°F. Bring a large pot of salted water to a boil. Cook the 24 pieces cannelloni tubes according to package instructions until al denteātypically 8-10 minutes. Drain and immediately transfer to a colander to cool for 2 minutes. This prevents them from becoming too soft when filled.
Spread 1 cup marinara sauce in the bottom of a 9x13-inch baking dish. Working quickly, fill each cannelloni tube with about 1 tablespoon of the meat mixture, being careful not to overstuff. Arrange them seam-side up in the baking dish, slightly overlapping if needed to fit all 24 pieces.
Sprinkle the remaining 1.5 cups marinara sauce evenly over the filled cannelloni. Top with the 12 oz mozzarella cheese, sliced into strips, and the 0.5 cup grated parmesan cheese. Fold the 0.25 cup fresh parsley and 0.25 cup fresh basil into the remaining sauce and spoon this over the top.
š„ Step 3: Bake Until Bubbly and Golden
Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and the edges are golden brown. The cannelloni is done when the cheese is fully melted and the sauce is thickened.
Let the cannelloni rest for 5 minutes before serving. This resting time allows the filling to set slightly and makes slicing cleaner. Garnish with extra fresh basil leaves if desired, and serve with a side of garlic bread or a simple arugula salad.
Pro Tips For Making Beef And Pork Cannelloni
- CRANK THE HEAT FIRST: Brown that ground beef and pork hardāno wimpy medium heat. I learned this the hard way: rushing the meat leaves it gray and bland. Get it sizzling over high heat for 3-4 minutes, breaking it into small pieces with a wooden spoon. The Maillard reaction here is your flavor foundation.
- GRATE YOUR ONION: Skip the choppingāgrate that yellow onion fine. It cooks faster, melts into the meat mixture smoothly, and adds texture without chunks. I used to dice it, but now I just run it through a box grater (yes, even if youāre impatient like me) and let it sweat down in the pan.
- DRAIN THE RICOTTA: Press your ricotta through a fine-mesh sieve or paper towels for 10 minutes before mixing. The excess liquid makes your filling soggy, and nobody wants a mushy cannelloni. I was skeptical until I tried itānow I do it every time.
- SALT THE MEAT TWICE: Season the raw ground beef and pork before cooking, then add another pinch after browning. The first salt draws out moisture, helping it crisp up, and the second locks in flavor. I skip this when Iām lazy, but the dish is noticeably better when I donāt.
Dietary considerations for this dish
Gluten-Free Adaptation
For a gluten-free version, swap the cannelloni tubes for gluten-free pasta shells like Barilla or Jovialāboth brands offer sturdy tubes that hold filling well. Iāve tested Jovialās shells in my kitchen, and they brown beautifully in the oven.
Just be sure to cook them 1 minute less than the package suggests to maintain their structure when filled. š¾
Dairy-Free Options
Replace ricotta with dairy-free ricotta alternatives like So Delicious or Violife, which blend smoothly into the filling. For mozzarella, use dairy-free mozzarella shreds (Miyokoās brand melts best) and swap parmesan for a nut-based version like Follow Your Heart. The flavor wonāt be identical, but itās a game-changer for lactose-intolerant guests.
Lower-Carb Version
Skip the pasta tubes entirely and bake the filling in a 9x9-inch baking dish lined with cauliflower rice crust (press 2 cups riced cauliflower into the dish, then bake for 10 minutes before adding filling).
Top with marinara and dairy-free cheese if needed. This cuts carbs dramatically while keeping the rich, meaty flavors intact.
Allergen-Friendly Tips
For nut allergies, avoid dairy-free cheeses with almond basesāstick to coconut-based options. If eggs are a concern, replace them with 1 tbsp ground flaxseed mixed with 3 tbsp water (let sit for 5 minutes to thicken) as a binder.
Always check labels on store-bought marinara for hidden allergens like soy or wheat.
Protein Swaps
Need to avoid pork? Use 100% beef or swap in Italian sausage (mild or spicy) for a different flavor profile. For a vegetarian option, replace the meat with lentils and mushrooms (sautƩed with onions and garlic) and add 1 extra egg to bind the filling.
The texture stays hearty, just plant-based.
Nutrition facts
Frequently asked questions
Why mix beef and pork in the filling?
The combination of beef and pork creates a richer, more complex flavor profile than using just one protein. Pork adds juiciness and fat content that keeps the filling moist during baking, while beef provides a deeper savory taste. Together, they create a balanced texture that's both tender and heartyāperfect for Italian dishes where meatiness is key.
Can I make this ahead of time?
Assemble the cannelloni and refrigerate overnight before baking. When ready to cook, bake straight from the fridgeājust add 10-15 extra minutes to the cooking time. The filling will be even more flavorful after resting, and the cheese gets extra gooey when baked from cold. Pro tip: Cover tightly with foil to prevent drying.
What if my cannelloni tubes are too soft after boiling?
This happens when the pasta is overcooked or cooled too long before filling. Cook them just until al dente (8-10 minutes), then immediately transfer to a colander and cool for only 2 minutes before stuffing. If they're still too soft, chill the assembled dish in the fridge for 30 minutes before baking to firm them up.
How do I prevent the filling from leaking?
Don't overstuff the tubesā1 tablespoon per tube is perfect. Press the edges gently to seal, and use the egg mixture to help bind everything together. For extra insurance, chill the assembled cannelloni for 15 minutes before baking. If filling leaks during baking, it's usually from overstuffing or undercooked pasta.
Can I use store-bought marinara sauce?
Yes, but choose high-quality brands like Rao's or Barilla for best results. For homemade sauce, simmer your tomatoes for at least 30 minutes to develop deeper flavor. The sauce should be thick enough to coat the back of a spoon but still spreadable. Thin it slightly with water if needed before assembling.