These delicate and delicious cannelloni are made with crepe wrappers stuffed with seasoned ground beef, nestled in a rich marinara sauce, and topped with a béchamel sauce and cheese.
Years ago, I stumbled upon this recipe while looking for a dish to impress. I had little to no knowledge of what cannelloni was. I had made manicotti several times, but was not acquainted with this particular dish. However, this recipe changed my life, and my taste buds! The original recipe was a bit old school and called for grated carrots, spinach, and chicken livers added to the meat mixture. I am not a fan of liver, and prefer to use carrots and spinach for vegetarian lasagna, so I left out these three ingredients from my version. What I love about this recipe is that you can use a high-quality marinara, such as Rao’s, instead of making your own.
Crepes vs Cannelloni Pasta
Crepes or crespelle are an excellent alternative to store-bought cannelloni pasta tubes or traditional pasta dough. Crepe wrappers provide a light, paper-thin, and delicate mouth feel versus the heaviness of the pasta. It can be more labor-intensive, but fortunately, crepes cook quickly!
Ingredients
- Olive oil or vegetable oil
- 1 small onion
- 2 cloves of garlic
- 3/4 pound ground beef, 80/20 (sub with 1/2 pound ground pork, 1/4 pound sweet Italian sausage)
- Dried oregano
- Dried basil
- Salt and black pepper
- Red pepper flakes (optional)
- Grated parmesan
- 1 15-ounce jar marinara sauce
- 3 large eggs
- All-purpose flour
- Unsalted butter
- Milk, whole or 2%
Making the Canneloni Wrappers
- Make the crepe batter: Combine the eggs, flour, and salt in a medium bowl. Slowly whisk in the water until it reaches a thin pancake batter consistency. Add 1-2 more tablespoons of water if needed.
- Make the crepes: Next, heat a small 6″-7″ non-stick skillet and brush a little oil in it. Pour in 3 tablespoons of batter into the skillet and swirl it until the mixture spreads out evenly. Cook over medium-low heat until the top appears dry. Gently flip it over and cook for an additional 10 seconds. Place it on a large plate or cookie sheet. Repeat the process with the remaining batter.
The Filling
- Cook the vegetables: In a large skillet, heat the olive oil and cook the diced onions for 2 minutes over medium heat, until they turn translucent. Add the garlic, and cook for 30 seconds until fragrant.
- Cook the meat: Add the ground beef to the pan, season with salt, black pepper, red pepper, oregano, and basil. Cook until the meat is brown, and no pink remains. Spoon out excess grease and discard. Remove from heat and stir in 1/4 cup of grated Parmesan cheese. Cover and set aside.
Making the Béchamel
Melt the butter in a small saucepan over medium-high heat. Stir in the flour and salt. Cook until it just starts to bubble. Gradually whisk in the milk. Reduce the heat to medium, and continue stirring until the sauce thickens, about 1 minute. Remove from heat, cover, and keep warm.
Assembling and Baking the Cannelloni
- Heat the oven: Preheat the oven to 350 degrees F.
- Add the marinara: Spread the entire jar of marinara into the bottom of a 13×9-inch baking dish.
- Assemble the cannelloni: Spoon 1/4 cup of the meat mixture into each crepe, roll them, and set them in the pan with the marinara. Repeat the process with the remaining wrappers and the meat mixture.
- Finishing touches: Next, pour the béchamel sauce over top, and sprinkle with the remaining grated Parmesan cheese. Bake uncovered for 25 minutes.
Serving and Storing Leftover Cannelloni
Once cooked, let the cannelloni cool for 10 minutes before serving. Spoon out 2 per person and serve with garlic bread on the side. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave until well heated through the center.
More Recipes to Enjoy!
- Easy Bolognese (GF-Friendly)
- Creamy Tuscan Chicken
- Rotisserie Chicken Fettuccine Alfredo
- Creamy Chicken Gnocchi Soup (Olive Garden Copycat)
Cannelloni (with Crepe Wrappers)
Ingredients
- Ingredients
- 1 1/2 tablespoons olive oil
- 1 small onion finely diced
- 2 cloves of garlic minced
- 3/4 pound ground beef 80/20 (sub with 1/2 pound ground pork, 1/4 pound sweet Italian sausage)
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
- 1/2 cup grated parmesan
- 15 ounces marinara sauce
- For Cannelloni Wrappers:
- 3 large eggs
- 1 cup of all-purpose flour sifted
- 1/2 teaspoon salt
- 1 1/4 cups cold water
- Vegetable or olive oil
- For Béchamel Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 1 1/2 cups milk, whole or 2%
Instructions
- Combine the eggs, flour, and salt in a medium bowl. Slowly whisk in the water until it reaches a thin pancake batter consistency. Add 1-2 more tablespoons of water if needed.
- Next, heat a small 6"-7" non-stick skillet and brush a little oil in it. Pour in 3 tablespoons of batter into the skillet and swirl it until the mixture spreads out evenly. Cook over medium-low heat until the top appears dry. Gently flip it over and cook for an additional 10 seconds. Place it on a large plate or cookie sheet. Repeat the process with the remaining batter.
- In a large skillet, heat the olive oil and cook the diced onions for 2 minutes over medium heat, until they turn translucent. Add the garlic, and cook for 30 seconds until fragrant.
- Add the ground beef to the pan, season with salt, black pepper, red pepper, oregano, and basil. Cook until the meat is brown, and no pink remains. Spoon out excess grease and discard. Remove from heat and stir in 1/4 cup of grated Parmesan cheese. Cover and set aside.
- Melt the butter in a small saucepan over medium-high heat. Stir in the flour and salt. Cook until it just starts to bubble. Gradually whisk in the milk. Reduce the heat to medium, and continue stirring until the sauce thickens, about 1 minute. Remove from heat, cover, and keep warm.
- Heat the oven: Preheat the oven to 350 degrees F.
- Spread the entire jar of marinara into the bottom of a 13x9x2-inch baking dish.
- Spoon 1/4 cup of the meat mixture into each crepe, roll them, and set them in the pan with the marinara. Repeat the process with the remaining wrappers and the meat mixture.
- Next, pour the béchamel sauce over top, and sprinkle with the remaining 1/4 cup of grated Parmesan cheese. Bake uncovered for 25 minutes.
- Once cooked, let the cannelloni cool for 10 minutes before serving. Spoon out 2 per person and serve with garlic bread on the side.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave until well heated through the center.
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