Beef and Pork Cannelloni Recipe: Double-Meat Layers With Melty Cheese

This beef and pork cannelloni recipe delivers restaurant-quality Italian comfort food with layers of savory meat and melty cheese. 🔥 The secret blend of ground beef and pork creates a rich, flavorful filling that pairs perfectly with the delicate pasta sheets and creamy béchamel.

I've perfected this technique over years of testing, balancing traditional methods with modern shortcuts for home cooks.

The filling starts with high-quality ground beef and pork, seasoned with garlic, herbs, and a touch of nutmeg for depth. Mixed with ricotta and mozzarella, it creates a filling that's creamy yet substantial.

The key is cooking the meat properly to render fat while maintaining moisture, ensuring each bite is tender and packed with flavor.

Assembling the cannelloni requires patience—rolling each pasta sheet around the filling to create neat, bite-sized packages. Baked in a tomato sauce until bubbly and golden, these cannelloni deliver that perfect combination of crispy edges and creamy centers.

The result is a dish that's impressive enough for dinner parties but simple enough for weeknight dinners.

Serve with a sprinkle of fresh basil and extra grated parmesan for a touch of elegance. This recipe makes 12 generous servings, perfect for sharing. Let's get cooking!

Ingredients for beef and pork cannelloni

Twelve rich servings of double-meat perfection start with these quality ingredients and time-honored techniques.

The ground beef and pork are non-negotiable for authentic flavor—80/20 fat ratio ensures juiciness without greasiness. Butcher shops often carry fresher, higher-quality cuts than grocery stores, but the pre-packaged 80/20 blend at Costco works perfectly for batch cooking. Look for well-marbled meat; if buying whole cuts, grind them yourself for peak texture. The ricotta should be whole milk (not part-skim) and drained for 10 minutes if watery—this prevents soggy cannelloni. For the mozzarella, block cheese shreds better than pre-shredded (which contains anti-caking agents that prevent melting).

No fresh parsley? Dried Italian seasoning at half the amount works in a pinch, though fresh adds vibrant color and brightness. Substituting pork with an extra pound of beef is fine, but the fat ratio matters—85/15 or leaner will yield drier filling. For the béchamel, half-and-half can replace heavy cream (though texture will be slightly lighter), and olive oil can substitute butter (though flavor differs). The nutmeg is crucial—skip it, and the filling loses its signature depth. If you can't find Diamond Crystal kosher salt, Morton is fine, but adjust to taste since they have different grain sizes.

Pre-shredded cheese and pre-made sauces are convenient but compromise quality—invest 10 extra minutes for freshly grated Parmesan and homemade marinara. Store uncooked pasta sheets in the fridge (not freezer) for up to 3 days before use, and prep the filling 24 hours ahead—flavors meld beautifully overnight. Cooked cannelloni reheat well; cover with foil and bake at 375°F for 20 minutes to restore crispiness. Leftovers keep 3 days refrigerated or 3 months frozen—portion into airtight containers to prevent freezer burn.

Step-by-step instructions for beef and pork cannelloni

Mastering this double-meat filling and creamy béchamel ensures restaurant-quality cannelloni every time.

In a large skillet over medium-high heat, combine the 1.5 lb ground beef (80/20) and 1.5 lb ground pork (80/20). Cook for 5-6 minutes until the meat loses its raw color and begins to brown, breaking it apart with a wooden spoon. This high-fat ratio creates rich flavor and tender texture.

Add the 6 cloves minced garlic and cook for 30 seconds until fragrant. Immediately reduce heat to medium and stir in the 2 cups ricotta cheese, 1.5 tsp salt, 1 tsp black pepper, and 0.25 tsp ground nutmeg. Mix until fully combined—the ricotta should be evenly distributed but still slightly visible.

Remove from heat and fold in 0.25 cup chopped fresh parsley and 0.25 cup chopped fresh basil. Cover and let cool for 10 minutes—this prevents the filling from overcooking when assembled later. The mixture should be thick but pipeable, not runny.

Boil a large pot of salted water (it should taste like seawater) and cook the 24 sheets cannelloni pasta for 8-10 minutes until al dente. They should be tender but still slightly firm to the bite. Drain immediately and transfer to a clean kitchen towel to absorb excess moisture.

Work quickly while the pasta is still warm—this prevents cracking when filling. Lay each sheet flat and spoon 1-2 tablespoons of the meat filling onto one short end. Fold the long sides inward first, then roll tightly from the filled end, tucking the edges as you go. Place seam-side down in a baking dish.

In a medium saucepan over medium heat, melt the 0.5 cup unsalted butter until foaming subsides. Whisk in the 0.25 cup all-purpose flour and cook for 1-2 minutes until a smooth paste forms—a proper roux. This forms the base for your creamy sauce.

Slowly whisk in the 1 cup heavy cream and 1 cup marinara sauce, letting each addition incorporate fully before adding more. Stir constantly for 5-7 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in the 0.5 cup freshly grated Parmesan cheese and 1.5 cups shredded mozzarella cheese.

Preheat oven to 375°F. Spread 1 cup marinara sauce on the bottom of a 9x13-inch baking dish. Arrange the filled cannelloni seam-side down in a single layer, then pour the remaining 2 cups marinara sauce over the top. Spoon the béchamel sauce evenly over everything, pressing down gently to ensure contact with the pasta.

Sprinkle remaining 0.5 cup mozzarella cheese on top for extra browning. Bake uncovered for 25-30 minutes until bubbly and golden brown. The edges should be crisp while the center remains creamy—this indicates perfect doneness.

Remove from oven and let rest for 10 minutes before slicing. This resting period allows the filling to set and the sauces to meld. Cut into 12 equal portions and serve immediately with additional marinara or a sprinkle of fresh basil.

Each bite should deliver tender pasta, rich double-meat filling, and velvety béchamel with a crispy top layer. For extra presentation, garnish each serving with a basil leaf and a dusting of Parmesan.

Essential equipment for beef and pork cannelloni

Pasta Rolling Tools

For traditional cannelloni, I recommend using a pasta machine like the Imperia Atlas—it gives you precise, even sheets perfect for rolling. If you're working with fresh pasta, start with the widest setting and gradually roll thinner for delicate layers.

For dried sheets, a rolling pin works fine, but be gentle to avoid cracking. 💫

Cheese Graters

Freshly grated Parmesan makes all the difference—skip the pre-shredded stuff! My go-to is a Microplane for fine, even shreds, or a box grater with large holes for mozzarella. Store grated cheese in an airtight container for up to 3 days to preserve flavor.

Mixing Bowls

Use a large stainless steel bowl (like OXO Good Grips) for combining your meat filling—it won’t absorb flavors and keeps everything sanitary. I also keep a smaller mixing bowl (8-inch diameter) for the béchamel roux to prevent splattering when whisking.

Baking Dishes

A 9x13-inch ceramic baking dish (I love CorningWare) is ideal for even heat distribution. For extra crispiness, I sometimes use a lightly oiled baking sheet instead—just arrange the cannelloni in a single layer and bake for 10 minutes longer to get that golden crust.

Sauce Thickeners

For the béchamel, a whisk with a long handle (like Cuisinart Stainless Steel) ensures smooth incorporation of the roux. If your sauce gets too thin, I keep cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) on hand to rescue it—just whisk in and simmer for 2 minutes.

Assembly Tools

Work with wet hands (dampen with water) when handling pasta sheets to prevent sticking. A small offset spatula helps spread sauces evenly, and tongs make it easy to transfer filled cannelloni into the baking dish without breaking them. Pro tip: Keep a kitchen towel nearby to wipe up any spills!

Frequently asked questions