Beef and Pork Cannelloni Recipe: Layered Richness With Cheese-Stuffed Twists

This beef and pork cannelloni recipe transforms humble pasta into a showstopping centerpiece that tastes like it belongs in an Italian trattoria. 🌟 The secret lies in a rich, savory filling of ground beef and pork blended with melted cheese and herbs, creating layers of flavor that hold together perfectly when baked. I've perfected this technique over years of testing—no soggy pasta here, just tender, cheesy twists that stay intact even when sliced.

The recipe begins with a simple yet flavorful filling: ground beef and pork cooked until just done, then combined with ricotta, mozzarella, and Parmesan for that signature creamy texture. The key is browning the meat properly—this develops deep, caramelized flavors that elevate the entire dish. Meanwhile, the pasta sheets absorb just enough sauce before being stuffed, ensuring each bite delivers that perfect balance of cheesy richness and tender noodle.

After rolling and baking, you'll have golden, bubbling cannelloni with edges that crisp slightly while staying tender inside. The filling remains moist and flavorful, not dry or crumbly, thanks to the cheese blend and careful baking technique. Serve with a classic marinara or a creamy béchamel sauce for dipping—either way, this dish delivers restaurant-quality results that will impress even the most discerning guests.

Perfect for family dinners, holiday gatherings, or when you want to elevate weeknight pasta into something special. The recipe scales beautifully, so you can easily double it for a crowd. Let's get cooking!

Ingredients for beef and pork cannelloni

Six servings of restaurant-quality cannelloni start with these carefully chosen ingredients.

The meat selection is critical—80% lean ground beef and lean ground pork give you that perfect balance of flavor and texture. Costco or local butchers often have the best prices for bulk ground meat, and it's worth checking the labels for freshness dates. The ricotta should be whole milk for creaminess, not part-skim. I always grab mine from the refrigerated section at Whole Foods—it's consistently smooth and not watery. For the mozzarella, low-moisture from a block shreds better than pre-shredded, which gets gummy when baked. The Parmesan? Freshly grated from a wedge makes all the difference—pre-grated has anti-caking agents that make it taste flat.

No ricotta on hand? Cottage cheese blended smooth works in a pinch, though it's slightly tangier. Short on mozzarella? Provolone or fontina melt beautifully too. The cannelloni sheets can be fresh or dried—just make sure to pre-boil them according to package instructions. De Cecco or Buitoni are my go-tos for dried sheets. For the marinara, Rao's or Muir Glen jarred sauces are solid, but homemade with San Marzano tomatoes takes it to the next level. The basil leaves can be fresh or dried—if using dried, reduce to one-third the amount since they're more concentrated.

Store the ground meats in the coldest part of your fridge and use within 2 days for best flavor. The ricotta and mozzarella keep for 1 week when properly sealed. Pre-grate your Parmesan and freeze it in an airtight container for up to 3 months—it stays fresher longer that way. Once assembled, this dish reheats beautifully—just cover with foil and bake at 375°F for 15 minutes. Leftovers keep for 3 days in the fridge or 2 months frozen. I always make a double batch—it's perfect for meal prep or holiday gatherings.

Step-by-step instructions for beef and pork cannelloni

Assemble rich, layered cannelloni with a perfect balance of savory meat filling and creamy cheese.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the 1 pound ground beef and 1 pound 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 finely chopped yellow onion and cook for another 3-4 minutes until softened and translucent. Stir in the minced garlic cloves and cook for 30 seconds until fragrant. Season with 1 teaspoon salt and ½ teaspoon black pepper, then remove from heat. The mixture should be richly browned with no pink remaining.

In a large bowl, combine the cooked meat mixture with the 15 ounces ricotta cheese, 8 ounces mozzarella cheese, 1 cup freshly grated parmesan cheese, and the 2 whole large eggs. Mix gently with a spatula until just combined—don't overmix or the filling will become dense. The consistency should be thick but spreadable.

Taste and adjust seasoning if needed. I usually add a pinch more salt or black pepper at this stage. Cover the bowl and refrigerate for 15 minutes to let the flavors meld and the filling firm up slightly. This chilling step prevents the filling from leaking when you roll the cannelloni.

Preheat your oven to 375°F. Lightly dust a clean work surface with ½ cup all-purpose flour. Unroll the 12 pre-boiled cannelloni pasta sheets and place them on the floured surface. Spread about 1-2 tablespoons of the cheese filling onto the center of each sheet, leaving a ½-inch border around the edges.

Roll each sheet tightly around the filling, tucking in the sides as you go. Place the stuffed cannelloni seam-side down in a greased 9x13-inch baking dish. Pour the 2½ cups marinara sauce evenly over the top, spreading it to coat the entire surface. Cover the dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for another 10-15 minutes until the sauce bubbles and the tops are lightly golden. The edges should be bubbling vigorously and the cheese should be melting slightly on top. If the sauce thickens too much during baking, add a splash of water or broth to loosen it.

Let the cannelloni rest for 5 minutes before serving. Garnish with the ¼ cup chopped fresh basil leaves just before serving. The filling should be warm and gooey, with a perfect balance of rich meat and creamy cheese in every bite.

Regional styles of beef and pork cannelloni

Italian Trattoria Classic

In Italy, cannelloni is all about simplicity and freshness. The traditional version uses just ground beef (no pork) and a filling of ricotta mixed with Parmigiano-Reggiano and nutmeg. I've adapted this by adding pork for extra richness while keeping the Italian soul—using San Marzano tomatoes for the marinara and finishing with fresh basil. The key difference? Italian versions often bake with a sprinkle of breadcrumbs on top for texture. 🌿

Southern Italian Fusion

Down in Sicily, they take cannelloni to bold new heights by adding sweet Italian sausage to the meat mix. I like to brown ½ lb of sweet sausage with the beef and pork, then finish with a pinch of red pepper flakes and a splash of dry white wine while cooking. The filling gets a smoky depth that pairs perfectly with a creamy alfredo sauce instead of marinara. This version feels more like a hearty Sunday supper.

Roman-Style Twist

Roman chefs prefer their cannelloni with a béchamel sauce> instead of marinara, creating a creamy, velvety finish. I make mine with whole milk, butter, and a roux of all-purpose flour for that signature Roman texture. The filling stays the same, but the sauce transforms the dish into something decadent. Garnish with extra Parmigiano-Reggiano> and a sprinkle of black pepper> for that classic Roman touch.