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This beef and pork cannelloni recipe delivers restaurant-quality layers of savory meat, rich cheese, and tender pasta—all baked to golden perfection. 🔥 After perfecting this dish in my professional kitchen, I've streamlined the process so you get the same restaurant-quality results at home, even if you're new to Italian cooking.
The secret lies in the filling: a perfectly balanced blend of ground beef and pork, seasoned with garlic, herbs, and just enough tomato paste for depth. We'll pair it with a cheesy twist—a mix of mozzarella and parmesan that melts into a velvety blanket when baked.
The key is using fresh pasta sheets (or high-quality dried) that hold up beautifully during assembly.
By the time you pull this dish from the oven, you'll have crispy, golden cannelloni with tender pasta and a filling that's rich but not overpowering.
The sauce—whether classic marinara or a creamy Alfredo—ties everything together into a meal that's impressive enough for dinner guests but simple enough for a weeknight.
This recipe scales beautifully for crowds, and the technique works whether you're using store-bought pasta or homemade sheets. Let's get started—your taste buds will thank you for the layers of flavor in every bite.
Ingredients for beef and pork cannelloni
Restaurant-quality layers start with these fresh ingredients—ground meats, rich cheeses, and tender pasta sheets.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef (80% lean) 🥩 | ¾ lb | Finely ground for even texture |
| Ground Pork 🐖 | ¾ lb | Freshly ground preferred |
| Fresh Pasta Sheets 🍝 | 12 whole | Homemade or high-quality dried |
| Low-Moisture Mozzarella Cheese 🧀 | 1 ½ cups | Shredded, block preferred |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated from block |
| Tomato Paste 🍅 | 2 tbsp | San Marzano preferred |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Fresh Parsley 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Basil 🌿 | 0.15 cup | Chopped, for garnish |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For cooking meat |
| All-Purpose Flour 🌾 | ¼ cup | For dusting pasta |
| Marinara Sauce 🍅 | 2 ½ cups | Homemade or quality jarred |
| Heavy Cream 🥛 | ½ cup | For Alfredo option |
| Butter 🧈 | 2 tbsp | Unsalted, for Alfredo |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Dried Oregano 🍃 | 1 tsp | Italian variety preferred |
| Red Pepper Flakes 🌶️ | ¼ tsp | Optional for heat |
The meat blend is where flavor begins. Ground beef and pork from the butcher's counter (not pre-packaged) have better texture—ask for 80% lean beef and fresh pork. Whole Foods or your local market usually carry the best quality. For the pasta, fresh sheets are ideal, but De Cecco or Barilla dried pasta holds up well. If using fresh, buy them the day you cook or freeze them first. The cheeses? Low-moisture mozzarella prevents soggy cannelloni, and Parmigiano-Reggiano for the Parmesan makes all the difference—skip the pre-grated stuff.
No fresh pasta? High-quality dried sheets work perfectly—just boil them one minute less than package instructions. Short on mozzarella? Fontina or provolone melt beautifully too. The marinara can be store-bought (Rao's or Barilla are solid), but homemade takes 15 minutes with canned San Marzano tomatoes, garlic, and olive oil. For the Alfredo option, heavy cream and butter create that velvety texture—don't skimp on either. The tomato paste? San Marzano has the best flavor, but any quality brand works. And that fresh parsley? Chop it fine—it brightens up every bite.
Prep the filling ahead and store it in the fridge for 2 days—it actually tastes better the next day. The assembled cannelloni can be baked immediately or refrigerated for 6 hours before baking. For make-ahead meals, freeze unbaked cannelloni on a tray, then transfer to a bag for 3 months. Bake straight from frozen, adding 10 minutes to the cooking time. And that leftover sauce? Portion it into ice cube trays—perfect for quick pasta fixes later.
Why You'll Love This Recipe
- Two-Meat Magic: I swear by the combo of beef and pork—it’s richer than all-beef but still melts in your mouth. The pork keeps it juicy while the beef adds depth, and honestly? You won’t even miss sausage.
- No-Fuss Assembly: Fresh pasta sheets mean no rolling or drying—just unwrap, fill, and fold. Between us, I’ve made this while chatting on the phone; the hardest part is deciding if I want to bake it in a dish or a sheet pan.
- Leftover Luxury: This recipe doubles effortlessly, and the next-day flavor? Even better. I freeze portions in single servings—microwave straight from frozen, and it’s like a cheesy hug on a lazy afternoon.
- Budget Feast: Ground beef and pork stretch further than you’d think, especially with the cheeses pulling their weight. My kids beg for seconds, and I’m always left with enough for lunch—no sad leftovers here.
Step-by-step instructions for beef and pork cannelloni
Here's how to assemble these decadent cannelloni with rich layers and perfect texture.
🍳 Step 1: Cook the Meat Filling to Perfection
Heat 1 tablespoon of the extra-virgin olive oil in a large skillet over medium-high heat. Add the 0.75 lb ground beef (80% lean) and 0.75 lb ground pork, breaking it apart with a wooden spoon. Cook for 5-6 minutes until the meat loses its raw color and begins to brown.
Add the 2 tbsp tomato paste, 4 cloves minced garlic, 1.5 tsp salt, 0.5 tsp black pepper, and 1 tsp dried oregano. Stir well to coat the meat evenly. Cook for another 3-4 minutes until the mixture thickens and the raw garlic smell disappears. Remove from heat and stir in the 0.25 cup chopped fresh parsley.
🍳 Step 2: Prepare the Cheese Filling for the Twist
In a separate bowl, combine the 1.5 cups low-moisture mozzarella cheese and 0.5 cup freshly grated parmesan cheese. Add the 0.5 cup heavy cream and 2 tbsp butter, mixing until you have a smooth, spreadable cheese mixture. This will be our rich filling for the cannelloni twist.
For the Alfredo option, you can also melt the 2 tbsp butter with 0.25 cup all-purpose flour over low heat to create a roux, then whisk in the 0.5 cup heavy cream until smooth. Stir in the cheeses until fully melted and combined.
🥘 Step 3: Assemble the Cannelloni with Precision
Preheat your oven to 375°F. While the pasta sheets are still warm from cooking, spread about 1 tablespoon of the meat mixture along one long edge of each sheet. Then, add a thin layer of the cheese filling about 1 inch from the opposite edge. Roll tightly from the meat side, tucking in the edges as you go.
Place each cannelloni seam-side down in a greased 9x13-inch baking dish. Pour the 2.5 cups marinara sauce evenly over the top, then sprinkle with the remaining 0.15 cup chopped fresh basil and 0.25 tsp red pepper flakes if using. Cover with foil and bake for 25 minutes.
🔥 Step 4: Bake Until Bubbly and Golden
Remove the foil and bake for another 10-15 minutes until the sauce is bubbling and the tops are golden brown. You'll see the cheese beginning to melt and create a beautiful golden crust on top. The cannelloni is done when the sauce is thick and the pasta is tender.
Let the cannelloni rest for 5 minutes before serving. This resting time allows the filling to set slightly and makes it easier to slice. Garnish with additional fresh basil and extra grated parmesan before serving.
Pro Tips For Making Beef And Pork Cannelloni
- Sear the Meat First: I learned this the hard way—skipping the sear means your filling will taste like a meatloaf, not a rich, caramelized base. Cook the beef and pork in a cold pan, then crank the heat to medium-high and let it brown deeply for 5-6 minutes before draining fat. That crust locks in flavor and keeps the filling from turning mushy when baked.
- Pre-Cook Pasta Sheets: Fresh pasta sheets are a game-changer, but they will shrink if you stuff them dry. Boil them for 2 minutes less than package instructions, then drain and toss with a bit of olive oil to prevent sticking. This keeps them pliable and stops them from turning into chewy logs in the oven—trust me, your future self will thank you.
- Layer Cheese Strategically: Low-moisture mozzarella is your friend, but don’t just dump it on top. Sprinkle half the mozzarella between the pasta layers, then finish with the rest on top—this guarantees melty pockets in every bite. Grate your own Parmesan (not pre-grated) and mix it into the filling and the sauce; the difference in texture is night and day.
- Bake Covered, Then Uncover: Start with a tight foil seal for the first 20 minutes to melt the cheese evenly, then uncover and broil for 3-4 minutes. This two-step move prevents a soggy middle and gives you that golden, bubbly crust on top—without turning the edges into a sad, pale mess. Watch it like a hawk, though; broilers are sneaky.
Best sauces and condiments for this beef and pork cannelloni
Classic Marinara
This San Marzano tomato-based marinara is my go-to for cannelloni—its bright acidity cuts through the richness of the meat and cheese. I use 2.5 cups Rao's jarred sauce (or homemade) because it has the perfect balance of sweetness and tang.
For extra depth, simmer the sauce with 1 tsp balsamic vinegar and ½ tsp sugar for 5 minutes before pouring over the assembled cannelloni. The vinegar adds complexity while the sugar rounds out any sharpness. 🍅
Creamy Alfredo
When I want to indulge, I swap the marinara for a velvety Alfredo sauce made with ½ cup heavy cream, 2 tbsp butter, and ¼ cup all-purpose flour. Melt the butter, whisk in the flour to make a roux, then slowly add the cream while stirring constantly.
Cook until thickened, then fold in 1 cup freshly grated Parmigiano-Reggiano and ½ cup mozzarella for a luxurious finish. This sauce should coat the back of a spoon—thin it with a splash of milk if needed. 🧈
Spicy Arrabbiata
For a bold twist, I make an arrabbiata sauce with 2 cups crushed San Marzano tomatoes, 3 cloves roasted garlic, 1 tbsp red pepper flakes, and 1 tsp smoked paprika.
Simmer for 15 minutes until thickened, then finish with 2 tbsp fresh basil and a pinch of salt. The heat from the chili flakes pairs perfectly with the rich filling, adding a fiery kick that balances the creaminess.
Serve with a dollop of sour cream on top for cooling contrast. 🌶️
Brown Butter Sage
This sauce is a game-changer for cannelloni—it’s rich, nutty, and aromatic. Melt 3 tbsp butter over medium heat until golden brown, then add 4 fresh sage leaves and 1 minced shallot. Cook for 2 minutes, then deglaze with ½ cup white wine (or broth).
Reduce by half, then stir in 1 cup heavy cream and ½ cup grated Parmesan. The brown butter adds a deep, toasty note that elevates the dish to restaurant quality. 🌿
Pesto Swirl
For a fresh, herby contrast, I drizzle ½ cup homemade pesto (basil, pine nuts, Parmesan, olive oil) over the baked cannelloni. The vibrant green color looks stunning, and the bright flavors cut through the richness.
To make it extra special, I blend in 1 tbsp sun-dried tomatoes and a pinch of red pepper flakes for a Mediterranean twist. Serve with a side of garlic bread** to soak up any extra pesto. 🥗
Nutrition facts
Frequently asked questions
Can I use ground turkey instead of beef and pork?
Yes, but there are a few adjustments needed. Ground turkey works well, but it's leaner than pork, so add 1 tablespoon olive oil to the pan to prevent dryness. For extra flavor, mix in 1 teaspoon Italian seasoning or ½ teaspoon fennel seeds (common in turkey-based Italian dishes). The texture will be slightly lighter, but the taste remains rich when paired with the cheesy filling.
How do I prevent the cannelloni from getting soggy?
Sogginess happens when too much moisture gets trapped inside. First, use low-moisture mozzarella—it melts beautifully without adding water. Second, pat the cooked pasta sheets dry with a paper towel before assembling. Finally, bake the cannelloni uncovered for the last 10-15 minutes to let excess moisture evaporate.
Can I make this recipe ahead of time?
The filling can be prepped 2 days ahead and stored in the fridge. For the assembled cannelloni, bake them immediately or refrigerate for 6 hours before baking. To freeze, assemble the cannelloni on a tray, freeze solid, then transfer to a bag for up to 3 months. Bake from frozen, adding 10 extra minutes to the cooking time.
What's the best way to reheat leftovers?
Reheat gently to avoid drying out the pasta. Place leftovers in a baking dish, cover with foil, and warm in a 350°F oven for 15-20 minutes until heated through. For microwave reheating, cover with a damp paper towel and heat in 30-second intervals, stirring in between. The sauce will thicken again, so add a splash of water or milk if needed.
How do I adjust this recipe for a larger crowd?
Scale the recipe by doubling or tripling the ingredients while keeping the same ratios. For a crowd, use two 9x13-inch baking dishes or a large 10x15-inch roasting pan. Increase the marinara sauce by 25% to ensure full coverage. The baking time remains the same, but check for doneness at 25 minutes when using foil, then uncover for the final 10-15 minutes.