Veal cannelloni is a classic Italian dish that brings rich flavors and comforting textures to our table. This recipe combines tender veal with creamy ricotta and fragrant herbs, all wrapped in delicate pasta tubes and baked to golden perfection. It’s a perfect meal for special occasions or whenever we want to treat ourselves to something truly satisfying.
What makes veal cannelloni stand out is its balance of savory meat and smooth cheese, creating a hearty yet elegant dish. With simple ingredients and straightforward steps, we can easily recreate this restaurant-quality favorite at home. Let’s dive into making a veal cannelloni recipe that’s sure to impress family and friends alike.
Ingredients
To create the perfect Veal Cannelloni, we gather each component with precision to maintain that classic Italian balance. Below are the essential ingredients divided by their role in the recipe.
For the Veal Filling
- 1 lb (450g) ground veal, lean and fresh
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup (60g) finely chopped fresh parsley
- 1/4 cup (25g) grated Parmesan cheese
- 1/2 cup (120g) ricotta cheese, drained
- 1 large egg, beaten
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
For the Pasta Sheets or Cannelloni Tubes
- 8-10 fresh pasta sheets (preferably homemade or store-bought fresh pasta)
OR - 12-14 dry cannelloni tubes (if using dry, cook as per package instructions before filling)
For the Tomato Sauce
- 2 cups (480ml) crushed canned tomatoes, preferably San Marzano
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp sugar (to balance acidity)
- Salt and pepper, to taste
For the Béchamel Sauce
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 1/2 cups (600ml) whole milk, warmed
- A pinch of ground nutmeg
- Salt and white pepper, to taste
Additional Ingredients
- 1 cup (100g) shredded mozzarella cheese for topping
- Fresh basil leaves for garnish (optional)
| Ingredient Category | Quantity | Notes |
|---|---|---|
| Ground veal | 1 lb (450g) | Lean and fresh |
| Onion (for filling) | 1 small | Finely chopped |
| Garlic (for filling) | 2 cloves | Minced |
| Parsley | 1/2 cup (60g) | Fresh, finely chopped |
| Parmesan cheese | 1/4 cup (25g) | Grated |
| Ricotta cheese | 1/2 cup (120g) | Drained |
| Egg | 1 large | Beaten |
| Olive oil (filling) | 2 tbsp | Extra virgin preferred |
| Pasta sheets or cannelloni | 8-10 sheets or 12-14 tubes | Fresh or dry (if dry, precook) |
| Crushed tomatoes | 2 cups (480ml) | Preferably San Marzano |
| Garlic (sauce) | 2 cloves | Minced |
| Onion (sauce) | 1 small | Finely chopped |
| Olive oil (sauce) | 1 tbsp | Extra virgin preferred |
| Dried oregano | 1 tsp | |
| Sugar | 1 tsp | To balance acidity |
| Unsalted butter | 3 tbsp | For béchamel |
| All-purpose flour | 3 tbsp | For béchamel |
| Milk | 2 1/2 cups (600ml) | Whole milk, warmed |
| Nutmeg | Pinch | Ground, for béchamel |
| Salt and pepper | To taste | Separate for filling, sauces |
| Mozzarella cheese | 1 cup (100g) | Shredded, for topping |
| Fresh basil leaves | As needed | For garnish (optional) |
Equipment Needed
To master our Veal Cannelloni Recipe, having the right equipment ensures smooth preparation and flawless results. Here’s a detailed list of tools we’ll need to bring this classic Italian dish to life:
Essential Tools for Preparing the Filling and Sauces
- Large Skillet or Sauté Pan: For browning the ground veal and sautéing onions and garlic to develop rich flavor.
- Mixing Bowls: To combine the veal filling ingredients like ricotta, Parmesan, and herbs with precision.
- Wooden Spoon or Silicone Spatula: To stir and scrape without damaging cookware.
- Medium Saucepan: To prepare both the tomato sauce and the creamy béchamel sauce evenly.
- Whisk: Crucial for creating a smooth béchamel sauce free of lumps.
Pasta Preparation and Assembly Tools
- Large Pot: For boiling homemade pasta sheets if you choose that route instead of pre-made cannelloni tubes.
- Slotted Spoon or Tongs: To safely remove pasta sheets from boiling water.
- Colander: To drain the pasta sheets thoroughly before filling.
- Piping Bag or Spoon: Useful for evenly filling the cannelloni tubes or pasta sheets, ensuring neat presentation.
- Baking Dish (9×13 inch or similar): To layer and bake the cannelloni with sauces and cheese for an ideal golden crust.
- Aluminum Foil: To cover the baking dish during initial baking for moisture retention.
Finishing Tools
- Grater: For freshly shredding Parmesan and mozzarella cheese enhances the taste and texture.
- Oven Mitts: Essential for safely handling hot dishes during baking and serving.
| Equipment | Purpose |
|---|---|
| Large Skillet | Browning veal and sautéing vegetables |
| Mixing Bowls | Combining filling ingredients |
| Whisk | Preparing smooth béchamel sauce |
| Large Pot | Boiling pasta sheets |
| Slotted Spoon/Tongs | Handling cooked pasta |
| Piping Bag or Spoon | Filling cannelloni tubes or sheets |
| Baking Dish | Layering and baking the dish |
| Aluminum Foil | Covering during baking |
| Grater | Shredding cheeses |
| Oven Mitts | Safe handling of hot bakeware |
Make-Ahead Tips
Preparing our Veal Cannelloni ahead of time is a great way to streamline dinner and enhance the flavors. Here are the best strategies to do it effectively:
Prepare the Filling in Advance
Cook the ground veal with onions and garlic as outlined. Once cooled, mix in the ricotta, Parmesan, parsley, and egg. Store this filling in an airtight container in the refrigerator for up to 24 hours.
Assemble Before Baking
Fill the pasta tubes or sheets with the prepared veal mixture and arrange them in the baking dish. Cover tightly with plastic wrap or foil and refrigerate for up to 24 hours before adding the béchamel sauce and baking.
Sauce and Topping
Make both the tomato sauce and béchamel sauce in advance. Store them separately in airtight containers in the fridge for up to 48 hours. Warm gently before layering onto the assembled cannelloni.
Freezing Option
For longer storage, you can freeze the fully assembled but unbaked dish. Cover it securely with foil and freeze for up to 1 month. Thaw overnight in the refrigerator before baking as directed.
| Step | Storage Method | Duration |
|---|---|---|
| Veal filling | Airtight container | Up to 24 hours |
| Assembled (unbaked) dish | Covered with foil | Up to 24 hours |
| Sauces | Airtight containers | Up to 48 hours |
| Fully assembled, frozen | Foil wrapping + freezer | Up to 1 month |
Baking from Make-Ahead
If refrigerated, bake the cannelloni in a preheated oven at 375°F (190°C) for 35–40 minutes until bubbling and golden. If frozen, increase baking time to 50–60 minutes and cover loosely with foil the first half to ensure even heat.
“Make-Ahead not only saves time but allows the flavors to meld, resulting in a more decadent and satisfying veal cannelloni.”
Using these tips, we can enjoy the rich, comforting layers of our Veal Cannelloni without last-minute stress.
Instructions
Follow these precise steps to craft our Veal Cannelloni with rich flavors and perfect textures. Each stage builds the dish from savory veal filling to the creamy béchamel topping for an exceptional Italian classic.
Preparing the Veal Filling
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add 1 finely chopped onion and sauté until translucent, about 5 minutes.
- Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
- Add 1 pound ground veal and brown evenly, breaking it apart with a spatula.
- Season with 1 teaspoon salt, ½ teaspoon black pepper, and 2 tablespoons chopped fresh parsley.
- Remove from heat and mix in a bowl with 1 cup ricotta cheese, ½ cup grated Parmesan cheese, and 1 beaten egg.
- Set aside the filling to cool slightly before use.
Cooking the Pasta Sheets or Preparing Cannelloni Tubes
| Pasta Option | Cooking Instructions |
|---|---|
| Fresh pasta sheets | Boil in salted water 2 minutes until al dente; drain carefully. |
| Dry pasta sheets | Boil in salted water 4 minutes until pliable; drain and rinse. |
| Pre-made cannelloni tubes | No precooking necessary; soften briefly if package advises. |
- Lay cooked pasta sheets on a lightly floured surface to prevent sticking.
- If using pre-made tubes, ensure they are ready for filling.
Making the Tomato Sauce
- In a saucepan, heat 2 tablespoons olive oil over medium heat.
- Add 2 cloves minced garlic and sauté until golden.
- Pour in 28 ounces crushed tomatoes and stir.
- Add 1 teaspoon salt, ½ teaspoon sugar, and ½ teaspoon dried oregano.
- Simmer uncovered for 20 minutes, stirring occasionally until thickened.
- Remove from heat and keep warm.
Preparing the Béchamel Sauce
- In a saucepan, melt 4 tablespoons butter over medium heat.
- Whisk in 4 tablespoons all-purpose flour and cook for 2 minutes without browning.
- Gradually whisk in 3 cups warm whole milk, stirring constantly to avoid lumps.
- Cook until sauce thickens and coats the back of a spoon, about 8 minutes.
- Season with ½ teaspoon salt, ¼ teaspoon white pepper, and a pinch of nutmeg.
- Remove from heat.
Assembling the Cannelloni
- Preheat oven to 375°F (190°C).
- Spread a layer of tomato sauce at the bottom of a 9×13-inch baking dish.
- For pasta sheets, spoon about 2 tablespoons of filling onto each sheet and roll tightly.
- Place rolled pasta or cannelloni tubes seam side down in the dish.
- Pour remaining tomato sauce evenly over the top.
- Shower 1 cup shredded mozzarella cheese and a few tablespoons of béchamel sauce evenly.
- Finally, drizzle the remaining béchamel sauce over all cannelloni.
Baking the Cannelloni
- Cover the baking dish with aluminum foil to prevent drying.
- Bake in preheated oven for 30 minutes.
- Remove foil and bake 10 minutes more until the top is golden and bubbling.
- Let rest 10 minutes before serving to set layers.
Serving Suggestions
To elevate our Veal Cannelloni experience, we recommend pairing it with complementary sides and garnishes that enhance its rich flavors and creamy textures. Here are some carefully chosen suggestions that bring balance and freshness to this indulgent dish.
Side Dishes
- Fresh green salad: A crisp arugula or mixed greens salad dressed with a simple lemon vinaigrette adds a bright contrast to the creamy, savory cannelloni.
- Roasted vegetables: Lightly seasoned and oven-roasted vegetables like zucchini, bell peppers, or asparagus provide a smoky sweetness that complements the veal filling.
- Garlic bread: Warm, crunchy garlic bread offers a satisfying texture contrast and helps soak up any extra tomato or béchamel sauce on the plate.
- Steamed broccoli or green beans: These vegetables add a fresh, slightly bitter note to balance the rich cheese and meat.
Beverage Pairings
Choosing the right drink can amplify the flavors of the veal cannelloni. We suggest:
| Beverage Type | Recommendation | Tasting Note |
|---|---|---|
| Red Wine | Chianti or Barbera | Medium-bodied, fruity, and tangy |
| White Wine | Pinot Grigio or Verdicchio | Crisp with citrus undertones |
| Non-Alcoholic | Sparkling water with lemon slice | Refreshing palate cleanser |
Garnish and Presentation
- Fresh basil leaves: Scatter torn or whole basil leaves on top just before serving for an herbal aroma and vibrant color.
- Grated Parmesan cheese: A final dusting adds a sharp, salty finish that enhances depth.
- Cracked black pepper: Freshly ground pepper adds subtle heat and visual appeal.
Serving Temperature and Style
Serve the veal cannelloni immediately from the oven while the top is golden and the cheese is bubbling. This ensures the perfect balance of melted cheese and tender filling textures.
Pro Tip: Allow the dish to rest for 5 minutes after removing from the oven. This helps the layers settle making portions easier to serve and flavors to meld.
Summary of Serving Elements
| Element | Purpose | Example |
|---|---|---|
| Side Dish | Adds texture and freshness | Arugula salad |
| Beverage | Complements and enhances flavor profile | Chianti red wine |
| Garnish | Visual appeal and aromatic enhancement | Fresh basil and Parmesan |
| Serving Tip | Optimal temperature and portion ease | Rest 5 minutes before serving |
Storage and Leftovers
Proper storage of our veal cannelloni ensures that its rich flavors and creamy textures remain intact for later enjoyment. Follow these guidelines to keep the dish fresh and delicious.
Refrigeration
- Cool the cannelloni completely before storing to preserve its moisture and avoid sogginess.
- Place the leftovers in an airtight container or tightly cover the baking dish with plastic wrap or aluminum foil.
- Store in the refrigerator for up to 3 days.
| Storage Method | Duration | Notes |
|---|---|---|
| Airtight container | Up to 3 days | Keeps flavors fresh and textures intact |
| Covered baking dish | Up to 3 days | Prevents drying and odor absorption |
Reheating
- Preheat your oven to 350°F (175°C) for best results.
- Transfer the cannelloni to an oven-safe dish if stored in a container and cover with foil.
- Heat for 15-20 minutes or until warmed through, ensuring the cheese is melted and sauce bubbly.
- For microwave reheating, cover loosely and heat in 1-2 minute increments to avoid overcooking.
“Reheating in the oven preserves the dish’s golden top and delicate textures better than microwaving.”
Freezing
For longer storage, freeze the veal cannelloni following these steps:
- Assemble the dish but do not bake.
- Wrap tightly with plastic wrap and then aluminum foil to prevent freezer burn.
- Label with the date and freeze for up to 1 month.
| Freezing Duration | Preparation | Baking Instructions for Frozen Cannelloni |
|---|---|---|
| Up to 1 month | Assemble unbaked, wrap tightly | Bake covered at 375°F (190°C) for 45-50 mins, uncover last 10 mins for browning |
Thawing and Baking Frozen Cannelloni
- Thaw overnight in the refrigerator before baking for even cooking.
- Follow baking instructions as provided in the recipe, adjusting time if baking from frozen.
- Remove foil for the last 10 minutes to achieve a golden, bubbling crust.
Storing and reheating veal cannelloni properly maintains its savory veal filling, creamy ricotta, and rich sauces, allowing us to enjoy a satisfying meal even as leftovers.
Conclusion
Veal cannelloni offers a delicious way to bring a touch of Italian elegance to our dinner table. With its rich filling and creamy sauces, it’s a dish that’s both satisfying and impressive. By following the recipe and tips, we can easily prepare this comforting meal at home, whether for a special occasion or a cozy night in.
Taking advantage of make-ahead options and proper storage ensures we enjoy every bite without stress. Pairing it with fresh sides and the right wine completes the experience, making veal cannelloni a true crowd-pleaser worth mastering.
Frequently Asked Questions
What is veal cannelloni?
Veal cannelloni is a classic Italian dish featuring pasta tubes filled with a savory mixture of ground veal, ricotta, Parmesan, and herbs, baked with tomato and béchamel sauces for a rich, comforting meal.
What are the main ingredients for veal cannelloni filling?
The filling includes ground veal, onion, garlic, parsley, Parmesan cheese, ricotta cheese, egg, and olive oil.
Can I make veal cannelloni ahead of time?
Yes, you can prepare the filling, sauces, and assembled cannelloni ahead. Fillings and assembled dishes refrigerate up to 24 hours; sauces up to 48 hours; fully assembled, unbaked cannelloni can be frozen for up to one month.
What equipment do I need to make veal cannelloni?
Essential tools include a large skillet, mixing bowls, whisk, large pot, slotted spoon, colander, baking dish, cheese grater, and oven mitts.
How should I cook the pasta for cannelloni?
Cook pasta sheets or tubes in boiling salted water until al dente, then drain carefully to avoid tearing before filling and baking.
How do I bake veal cannelloni?
Layer the sauces and filling in a baking dish, top with mozzarella, and bake at 350°F (175°C) for about 35-40 minutes until golden and bubbly.
What sides go well with veal cannelloni?
Good sides include fresh green salad, roasted vegetables, garlic bread, steamed broccoli, or green beans to balance the rich flavors.
What beverages pair well with this dish?
Wine pairings like Chianti or Pinot Grigio complement veal cannelloni by enhancing its savory and creamy flavors.
How should I store leftover veal cannelloni?
Store leftovers in an airtight container in the refrigerator for up to three days or freeze the unbaked assembled dish for up to one month.
What is the best way to reheat veal cannelloni?
Reheat in the oven at 350°F (175°C) to keep the top golden and texture intact; microwave reheating is possible but may soften the topping.