Why You’ll Love these Homemade Cannelloni
If you’re looking for a dish that’s sure to impress, these homemade cannelloni might just become your new favorite weekend project.
I’m obsessed with how the tender pasta tubes cradle that savory beef and spinach filling, all blanketed in not one, but two incredible sauces.
What makes this recipe special? The combination of béchamel and tomato sauce creates this indulgent, creamy-yet-tangy experience that store-bought versions just can’t match.
And that moment when you cut through and see those perfect layers? Pure kitchen satisfaction.
Trust me, the effort is worth it—your dinner guests will think you’ve been taking secret Italian cooking classes.
What Ingredients are in Homemade Cannelloni?
Making homemade cannelloni might seem intimidating at first glance, but once you break down the ingredient list, you’ll see it’s really just a combination of simple components that come together beautifully. This classic Italian dish requires ingredients for three main elements: the meat filling, the béchamel sauce, and the tomato sauce, plus the pasta tubes themselves and cheese for that golden, bubbly topping.
For the Cannelloni:
- 15-18 cannelloni tubes
- 500g ground beef
- 250g frozen spinach
- 1 large onion
- 1 garlic clove
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 2 teaspoons tomato paste
- 1 egg
- 1/4 cup cream
- 3 tablespoons oil (divided)
- Salt and pepper to taste
For the Béchamel Sauce:
- 1 onion, sliced
- 4 peppercorns
- 1 cup milk
- 15g butter
- 1 tablespoon flour
- 1/2 cup cream
- Salt and pepper to taste
For the Tomato Sauce:
- 1 tablespoon oil
- 1 onion, diced
- 1 garlic clove
- 1 (400g) can tomatoes
- 2 tablespoons tomato paste
- Salt and pepper to taste
For Topping:
- 125g mozzarella cheese, grated
- 3 tablespoons Parmesan cheese, grated
When shopping for these ingredients, quality matters, especially for the cheeses and ground beef. I like to use a beef with about 15-20% fat content for more flavor, but you can go leaner if you prefer.
The frozen spinach is a time-saver, but fresh works too if you blanch and squeeze it dry first. And while pre-grated cheese is convenient, freshly grated mozzarella and Parmesan will melt more evenly and taste so much better.
How to Make these Homemade Cannelloni
Making homemade cannelloni is a bit like orchestrating a delicious symphony in three movements – the meat filling, the sauces, and finally, the assembly.
Start with the meat filling by heating 1 tablespoon of oil in a medium saucepan, then add 1 large onion and 1 garlic clove, cooking until they’re tender and fragrant. Add 500g of ground beef and brown it thoroughly, breaking it up with a wooden spoon. Once browned, stir in 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, and 2 teaspoons of tomato paste, letting everything cook uncovered for about 10-15 minutes. Mix in 250g of thawed frozen spinach, then combine 1 egg with 1/4 cup cream in a small bowl before stirring this mixture into the meat. Season with salt and pepper, then set aside to cool.
While the filling cools, prepare your two sauces. For the tomato sauce, heat 1 tablespoon of oil, sauté 1 diced onion and 1 garlic clove until soft, then add a 400g can of tomatoes and 2 tablespoons of tomato paste. Season and simmer for 10 minutes.
For the béchamel, it’s all about patience – infuse 1 cup of milk with sliced onion and 4 peppercorns by bringing it just to a boil, then letting it stand. Meanwhile, melt 15g of butter, add 1 tablespoon of flour to make a roux, then strain the infused milk into this mixture, whisking constantly until thickened. Finish with 1/2 cup of cream and season to taste.
The final movement is assembly, which is where everything comes together. Cook 15-18 cannelloni tubes according to package directions, then cool them in cold water and drain.
Now comes the fun part – filling each tube with the cooled meat mixture (I find disposable gloves make this less messy). Spread a few tablespoons of tomato sauce on the bottom of a large baking dish, arrange your filled tubes side by side, then pour the béchamel sauce over the top, followed by the remaining tomato sauce. Sprinkle with 125g of grated mozzarella and 3 tablespoons of Parmesan cheese, then bake at 350°F for 30-35 minutes until golden and bubbling.
The aroma that fills your kitchen while it bakes? That’s the smell of impending dinner triumph.
Homemade Cannelloni Substitutions and Variations
While our classic cannelloni recipe deserves all the love, sometimes we need to adapt based on what’s in our pantry or dietary preferences.
I often substitute ground turkey or chicken for beef when I’m looking for a lighter option. No spinach? Try kale or even chopped zucchini instead.
For vegetarians, a mushroom and ricotta filling works beautifully.
Lactose-intolerant? Swap the cream for coconut milk and use dairy-free cheese alternatives.
You can even make this gluten-free by using gluten-free pasta tubes or thinly sliced eggplant rolled around the filling.
The sauce variations are endless too—try adding roasted red peppers or olives.
What to Serve with Homemade Cannelloni
A hearty plate of homemade cannelloni deserves proper accompaniments to round out your meal.
I always serve mine with a crisp green salad dressed simply with olive oil and lemon juice—the acidity cuts through the rich cheese and béchamel beautifully.
Crusty Italian bread is non-negotiable at my table.
Nothing better for sopping up that last bit of tomato sauce, trust me.
And while the recipe suggests red wine (a Chianti or Sangiovese works wonderfully), I sometimes opt for a chilled Pinot Grigio on warmer evenings.
For a complete dinner party?
Add roasted vegetables or garlic-butter green beans on the side.
Final Thoughts
Homemade cannelloni transforms an ordinary dinner into something truly special.
I’ve found that the combination of the rich meat filling, creamy béchamel, and tangy tomato sauce creates layers of flavor that simply can’t be matched by store-bought versions.
Yes, this recipe takes time, but isn’t that part of the joy of cooking? The moment when your guests take their first bite and go silent—that’s when you know it was worth it.
The beauty of cannelloni is its versatility; you can adjust the fillings to suit your taste or what’s in your fridge.
