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The Best Cannelloni Bolognese

Stuffed with classic bolognese sauce and topped with creamy homemade béchamel sauce, this best cannelloni bolognese recipe is a huge family favourite!
Prep Time40 mins
Cook Time30 mins
Total Time7 hrs 20 mins
Course: Main Course
Cuisine: Italian
Keyword: béchamel, bolognese, cannelloni, Italian, main course, pasta
Servings: 5 -6 servings
Calories: 583kcal
Author: lara yamagata


Bolognese Sauce

  • 250 g cannelloni (dry)
  • 2 tbsp. olive oil
  • 500 g lean ground beef or any ground meat/mixture of choice
  • 1 onion finely diced
  • 2 garlic cloves finely diced
  • ½ tsp. dried oregano
  • ¼ tsp. dried chilli (optional)
  • 1 tbsp Italian seasoning
  • 4 tbsp. white wine (optional)
  • 1 carrot finely diced
  • 600 g tomato puree (tomato passata)
  • 180 mL vegetable stock (¾ cup) + extra as needed
  • salt and pepper to taste

Béchamel Sauce

  • 2 tbsp. all purpose flour
  • 3 tbsp. butter
  • ½ cup. shredded cheese (emmenthal or cheddar)
  • cup milk semi skimmed (360 mL)
  • ¼ tsp. nutmeg

Baking and Extra

  • 120 mL water (½ cup) + extra as needed
  • 5 tbsp. mozzarella cheese shredded (optional)
  • fresh parsley chopped


  • Preheat the oven to 190°C (375 F). Prepare a large baking pan or ovenproof dish (place empty dry cannelloni to ensure correct size of pan/dish).
  • In a large non-stick skillet, add 1 tbsp. olive oil and saute onions until soft and transluscent (approx 5-7 minutes). Add garlic and dried herbs (Italian seasoning, chilli, oregano) and saute for another minute, stirring constantly.
  • Add white wine, increase heat to high, and deglaze the skillet.
  • Add thinly sliced and diced carrots and ground meat. Cook ground beef on medium heat until cooked through (about 4-5 minutes). Use a wooden spoon to break up chunks of meat while cooking.
  • Add tomato passata and vegetable stock, decrease heat to medium and bring to a simmer. Simmer for 15-20 minutes. If sauce starts to dry out, add more water.
  • In the meantime, prepare the béchamel sauce. In a small saucepan on medium-high heat, melt the butter and slowly add sifted flour, whisking thoroughly as you go.
  • Add the milk and nutmeg and stir the mixture continuously and bring to a simmer. The sauce should start to thicken up. Turn off heat and shredded add emmental or cheddar cheese.
  • Pour some bolognese sauce on bottom of baking pan (enough to cover bottom). Spoon bolognese mixture into piping bag. Snip off tip or add a large round frosting tip (it should be large enough for bolognese sauce to pass through). Pipe bolognese mixture into each of the dry cannelloni tubes. Place one end at of each tube flat on a plate/baking dish so that mixture doesn't come out. If you don't have a piping bag, fill cannelloni by placing 4-5 teaspoonfuls of sauce into each tube.
  • Lay each cannelloni tube into baking dish, placing cannelloni as close as possible next to each other.
  • Pour ½ of water in baking dish around cannelloni so that they are at least half-way surrounded by water.
  • Pour béchamel sauce on top of cannelloni, and spread sauce to cover the whole dish. Add shredded mozzarella cheese (optional) on top and bake in preheated oven for approximately 28-35 minutes until the pasta is tender and the top is golden-brown.
    Make sure to check your pasta half-way through baking. Add some water if it starts to dry out.
    Sprinkle with chopped parsley and serve.


Calories: 583kcal | Carbohydrates: 41g | Protein: 38g | Fat: 29g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 614mg | Potassium: 1142mg | Fiber: 5g | Sugar: 12g | Vitamin A: 3468IU | Vitamin C: 16mg | Calcium: 354mg | Iron: 6mg