The Culinary Delight of Cannelloni with Mince

Hello, fellow pasta lovers! Today, I’m thrilled to share with you a dish that has been a staple in my Italian cooking repertoire – the hearty and satisfying “Cannelloni with Mince.” We won’t be discussing the recipe today, as you’ve already got that down to a tee. Instead, let’s delve into some expert cooking tips, address common questions, and learn how to serve this delightful Italian treat with finesse!

Cannelloni with Mince Recipe

Spinach Beef Cannelloni (Manicotti) | RecipeTin Eats

Cannelloni with mince

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 657 kcal


  • 1 oven


  • 300 gr. Meat beef
  • 1 onion
  • 2 fresh tomatoes crushed
  • 200 gr. Poumaro
  • 1 Little Cream
  • 200 gr. Gruyere grated
  • - Salt
  • - Pepper
  • - Nutmeg
  • - Oil
  • - Water
  • - 1 Soups paste


  • * To make the meat will start putting a little oil to warm in a saucepan.
  • * Saute first the onion (finely chopped) until soft and add the minced meat.
  • * Stir continuously until white and fluffy minced (we use k fork to dissolve the meat easily) and add the poumaro, the broken ntomatoules (preferably mature) and tomato paste.
  • * Mix well and prsthetoume salt, pepper and nutmeg (grated).
  • * Finally put refreshing water (2 cups) and cook for 30 minutes at medium heat.
  • * If you see that in the course of drinking all liquids and add more water to continue cooking properly.
  • * Extinguish the eye and withdrawing the pan to cool minced.
  • * Add the grated cheese and mix gently.
  • * The sauce with meat is ready!
  • * In a Pyrex dish or spread the cannelloni in a row, leaving small gaps (during cooking will stretch the pasta).
  • * Take one by one and cannelloni filled with meat-sauce (not to be poured can use small pieces of cheese as a cap on the edges of the pasta).
  • * Pour over them is left over from the meat-sauce and cream.
  • * If the sauce is not enough to cover them fill the cannelloni with water.
  • * Cover the pan with foil and bake in preheated oven at 200 degrees for 30-40 minutes.
  • * Shortly before the end of cooking remove the foil, add grated cheese and let it get color.



Remember to remove the pan immediately upon completion of cooking to prevent drying and the dry cannelloni!
Keyword meat, tomatoes

About Cannelloni with Mince

Spinach Beef Cannelloni (Manicotti) | RecipeTin Eats

Cannelloni with Mince is a classic Italian dish that has been a staple in many kitchens, including my own. It’s a hearty and satisfying dish that consists of tube-shaped pasta filled with a savory mince mixture, typically a blend of beef and pork, along with other ingredients like onions, garlic, and herbs. The filled pasta tubes are then covered with a rich tomato sauce and a generous layer of cheese before being baked to perfection. The result is a dish that’s bursting with flavor – the tender pasta, the flavorful mince filling, the tangy tomato sauce, and the melted cheese all come together to create a symphony of textures and flavors. In this discussion, we’ll delve into some cooking tips, frequently asked questions, and serving suggestions to help you master the art of Cannelloni with Mince.

Cooking Tips for Cannelloni with Mince

Creating a perfect Cannelloni with Mince is all about understanding the nuances. Here are some tips I’ve gathered over the years:

  • Quality matters: Always opt for high-quality mince and fresh ingredients for your filling. The quality of these key components can significantly elevate your cannelloni.
  • Pasta handling: Handle your pasta with care to ensure it doesn’t tear. Remember, the cannelloni tubes need to hold up against the filling and sauce.
  • Sauce balance: Make sure there’s enough sauce to cover the cannelloni fully. This prevents the pasta from drying out during baking.

FAQs about Cannelloni with Mince

Beef and Broccoli Cannelloni | Finding Feasts

  • Can I prepare Cannelloni with Mince in advance? Yes, you can prepare the filling and sauce in advance. However, it’s best to assemble and bake just before serving to ensure a crisp top and a perfectly cooked pasta.
  • What type of mince works best for Cannelloni with Mince? You can use any type of mince you prefer. However, a mixture of pork and beef mince often gives the most flavorful result.
  • Can I add other ingredients to my Cannelloni with Mince? Absolutely! Feel free to experiment with additional ingredients like spinach, mushrooms, or different types of cheese.
  • How should I store leftover Cannelloni with Mince? Leftover cannelloni can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in the oven until heated through.
  • Can I freeze Cannelloni with Mince? Yes, you can freeze baked or unbaked cannelloni. For unbaked cannelloni, freeze them on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time. For baked cannelloni, let them cool completely before freezing. Reheat in the oven until warmed through.

Serving Cannelloni with Mince Like a Pro

Serving Cannelloni with Mince with style is all about the presentation. Here’s how I like to do it:

  • Plate presentation: Serve your cannelloni on a beautiful plate, showcasing the golden top and the rich sauce.
  • Garnish: A sprinkle of fresh basil or parsley not only adds color but also a refreshing flavor contrast.
  • Pairing: This dish pairs wonderfully with a side salad or a glass of robust red wine.

And there you have it! With these tips and tricks in your culinary repertoire, you’re ready to impress with your Cannelloni with Mince. Remember, cooking is a journey – enjoy every step of it. Happy cooking!

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