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Name: Traditional Italian Cannelloni (Cannelloni al Forno)
Prep time: 45 min
Cook time: 60 min
Yield: 4
Cuisine: Italy
Ingredients: *For the Pasta:**; 20-24 dried cannelloni tubes (approx. 3 inches long); Water for boiling; Salt for pasta water; *For the Meat Ragu Filling:**; 1 tablespoon olive oil; 1 small yellow onion, finely chopped; 1 carrot, finely chopped; 1 celery stalk, finely chopped; 1 lb (450g) ground beef (or a mix of beef and pork); 1/2 cup dry white wine; 1 cup tomato passata (strained tomatoes) or crushed tomatoes; Salt and black pepper to taste; 1 pinch nutmeg (optional); *For the Ricotta Filling:**; 2 cups (16 oz / 450g) whole milk ricotta cheese, drained well; 1 large egg; 1 cup (100g) grated Parmigiano Reggiano cheese, plus extra for topping; 1/2 cup fresh parsley, finely chopped; Salt and black pepper to taste; *For Assembly:**; 2 cups (500ml) Meat Ragu (from above); 2 cups (500ml) simple Tomato Sauce (Sugo di Pomodoro); 1 cup (100g) shredded Mozzarella cheese (optional, for extra melting)

Cannelloni

🇮🇹 Italy

Various

Rolled pasta filled with meat or cheese

Pasta

Rolled

Italian

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