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Twice As Good Beef & Pork Cannelloni

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“Two meats, two cheeses, and two sauces make this cannelloni doubly good. There's enough in this recipe for a couple of meals too, though I often double it to freeze. I guess it's a real theme with this recipe! In our house it is enjoyed by children and adults alike. You may want to add more pasta sauce, or vary the thickness of the cream sauce - up to your liking. If I can't get nice ground pork at the market, I'll substitute sausages, discarding the casing - a little more flavourful, a little higher fat. It's a real departure for me to not use basil and oregano, but I like the flavour just exactly as is.”
READY IN:
1hr
SERVES:
10-12
YIELD:
32 cannelloni
UNITS:
US

Ingredients Nutrition

Directions

  1. Filling: Brown garlic in olive oil. Add beef, pork, and 1/2 cup of pasta sauce (from the Tomato Sauce ingredients) and stir to combine. Brown until cooked and allow to cool to a manageable temperature.
  2. Preheat oven to 350°F.
  3. Whisk eggs. Add the eggs, bread crumbs, ricotta, and parmesan cheese to the meat mixture.
  4. Use a piping bag to fill the cannelloni noodles.
  5. Red Sauce: Combine all ingredients and use half to cover the bottom of a baking dish (13 x 9 Corning or glass ware).
  6. Lay filled cannelloni noodles onto the sauce, then cover with remaining sauce.
  7. Cover with foil and bake for 1/2 - 3/4 hour or until bubbly.
  8. Cream Sauce: Make a roux with the butter and flour. Add remaining ingredients and whisk over medium heat until thickened.
  9. Spoon over individual servings of cannelloni and serve.

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