Pork Cannelloni
Cannelloni with pork meat
I usually prepare cannelloni when I feel like having a hearty dinner, but not too complicated. I first tried this recipe after I got a meat grinder, and it has remained in my routine for days when I want stuffed pasta with meat, but without too many cumbersome steps. The filling of pork, mushrooms, and vegetables turns out juicy, and the béchamel sauce pairs well with the pasta.
Quick info
Total time: about 1 hour and 10 minutes
Preparation time: 25 minutes
Cooking/baking time: 35-40 minutes
Servings: 4-5
Difficulty: medium
Recipe type: meat pasta, suitable for a hearty lunch or a weekend dinner
Ingredients
Cannelloni (dried): 20 pieces
For the filling:
500 g minced pork
1 can of sliced mushrooms (approx. 400 g, drained)
1 carrot
2 tablespoons pepper paste
200 g tomato juice
1 white onion
50 ml oil
Salt and pepper to taste
1 teaspoon dried basil
1 teaspoon oregano
1/2 teaspoon dried chili pepper
2 garlic cloves
For the béchamel sauce:
50 g butter
3 tablespoons flour
800 ml cold milk
1/2 teaspoon freshly grated nutmeg
Salt and white pepper to taste
For gratin:
200 g grated cheese and grated parmesan (optional, you can use just one or the combination from the recipe)
Preparation method
1. Preparing the filling:
Peel and finely chop the onion. Put the oil in a large pan and sauté the onion over medium heat, just until it softens a bit; there’s no need to brown it. Add the tomato juice, pepper paste, and chili pepper. Stir and let it simmer for a few minutes to reduce the liquid slightly.
2. Add the minced pork and grated carrot. Mix well and let it cook until the meat crumbles and the liquid reduces. Don’t rush this step; you want the filling to be not too watery so that it doesn’t overly soften the pasta.
3. Once the meat is cooked, add the finely chopped mushrooms and crushed garlic. Season with salt, pepper, basil, and oregano. Let it cook for another 5-10 minutes, stirring occasionally, until the mushrooms release their water and the mixture thickens. Remove the pan from the heat and let it cool slightly.
4. Béchamel sauce:
Put the butter in a saucepan and let it melt over low heat. Once melted, add the flour and quickly whisk to avoid lumps. When the flour starts to turn golden, gradually pour in the cold milk while continuously stirring. Keep stirring over heat until the sauce thickens. When it has a consistency like thin cream, turn off the heat. Season with salt, white pepper, and add the grated nutmeg. Set aside.
5. Assembly:
Preheat the oven to 180°C. Take a heat-resistant dish (like a Pyrex) and spread half of the béchamel sauce on the bottom. Fill the cannelloni (dried, no need to boil beforehand) with the meat filling using a teaspoon or a bag with a cut corner for quicker filling.
6. Place the filled cannelloni in the dish, side by side, without overcrowding them. Pour the remaining béchamel sauce on top, ensuring the pasta is well covered. Sprinkle the grated cheese and parmesan on top.
7. Place the dish in the oven on the middle rack. Bake for 35-40 minutes, until the pasta is soft and a golden crust forms on top.
8. Remove the dish from the oven and let it sit for 10 minutes before cutting and serving. It’s easier to portion when it’s not too hot.
Why I make this recipe often
I love that the recipe is not pretentious, but the result is hearty and filling. The ingredients are easy to find, and the filling can be prepared in advance. Gratinated cannelloni also reheat well, making them practical for multiple meals.
Tips and variations
Tips
Do not fill the cannelloni with too watery filling, otherwise the pasta may become overly soft. If the béchamel sauce seems too thick, add a little more milk. If you are using very thick cannelloni, you can cover the dish with foil for 20 minutes, then uncover it to let the pasta cook well.
Substitutions
Pork meat can be substituted with beef or chicken. If you don’t have pepper paste, use a bit more tomato paste. For a mushroom-free version, simply omit them, and the filling will still be tasty.
Variations
You can add chopped spinach to the filling for an extra touch of color and freshness. For a more intense flavor, sprinkle a little mozzarella over the cheese before baking. If you want a spicier taste, add a bit more chili pepper.
Serving ideas
Serve warm, with a simple green salad or pickles. For a heartier meal, they pair well with a small portion of roasted vegetables or a light soup at the start.
Frequently asked questions
1. Can I use fresh cannelloni instead of dried?
Yes, if you have fresh cannelloni (pasta dough rolls), the baking time will be shorter. Check halfway through to see if they are soft.
2. Does the filling need to cool before filling the cannelloni?
Ideally, it should be warm or at room temperature, so it doesn’t prematurely soften the pasta and is easier to handle.
3. How do I know if the pasta is cooked enough?
Try to pierce a cannelloni with a fork; if it goes through easily, they are done. If you still feel a hard resistance in the middle, let them cook for a few more minutes.
4. Can I make the recipe with only cheese or only parmesan?
Yes, you can use just one of the two, depending on what you have on hand or your preferences. Parmesan gives a crunchier and more flavorful crust.
5. What if I don’t have a Pyrex dish?
Use a heat-resistant tray, even a metal one, but grease it with a little butter or oil beforehand to prevent the pasta from sticking.
Nutritional values
Estimate per serving (from 5 servings):
Calories: ~600 kcal
Protein: approximately 30 g
Fat: ~28 g
Carbohydrates: ~55 g
The béchamel sauce and cheese add fats and proteins; pork is quite filling. Values may vary depending on the type of cheese and parmesan used and how much sauce the filling leaves.
Storage and reheating
Cannelloni store well in the fridge, covered, for up to 3 days. For reheating, place portions in a covered dish in the oven or microwave until heated through. Freezing is not recommended, as the texture of the pasta suffers after thawing. If you want to keep them for longer, assemble and freeze unbaked, then cook them directly from the freezer, adding 10-15 minutes to the baking time.
Ingredients: 20 pieces of cannelloni. For the filling: 500 g ground pork, 1 can of sliced mushrooms, 1 carrot, 2 tablespoons of pepper paste, 200 g tomato juice, 1 white onion, 50 ml oil, salt and pepper, 1 teaspoon of dried basil, 1 teaspoon of oregano, 1/2 teaspoon of dried chili pepper, 2 cloves of garlic. For the béchamel sauce: 50 g butter, 3 tablespoons of flour, 1/2 teaspoon of freshly grated nutmeg, salt and white pepper to taste, 800 ml milk. For gratin: 200 g grated cheese and Parmesan.
