Cannelloni with minced meat is one of the most hearty yet simple homemade dinner options, which does not require cooking a separate sauce on the stove. In this recipe, dry pasta tubes are filled with seasoned ground meat, placed in a baking dish, and baked in a creamy cheese sauce, which makes the pasta tender while forming a delicious golden crust on top. The recipe was adapted by Styler editor Anastasia Ostapova based on a video recipe from the "Hotui, smakui" culinary YouTube channel, using ground meat, cream, eggs, and shredded mozzarella.
Why dry cannelloni do not need to be boiled
The key advantage of this dish is the absence of the pre-boiling stage for the pasta. If the packaging indicates that the tubes are suitable for baking dry, it is enough to fill them with the stuffing, arrange them in a dish, and pour the liquid mixture over them. During baking, the pasta gradually absorbs the liquid and softens, while the meat filling cooks inside. It is the sufficient amount of liquid in the sauce that allows dry pasta to become soft in the oven without losing its shape.
Preparing the meat filling
For the filling, transfer the minced meat into a deep bowl and add salt, ground black pepper, and dried garlic, then mix thoroughly to distribute the spices evenly. Pork, beef, or mixed ground meat will work; the author suggests choosing meat with a small amount of fat, as such filling turns out juicier after baking. If the ground meat is too dense, add one or two tablespoons of cold water and mix again—this makes the filling softer and easier to stuff into the tubes. It is more convenient to fill the cannelloni with a teaspoon, gradually pushing the meat inside, but do not pack the filling too tightly so the meat heats through evenly.
Creamy cheese sauce
Place the filled tubes in a single layer in a baking dish, leaving small gaps so the sauce can flow between them. Separately, pour 500 ml of cream into a bowl, add two eggs and about 100 g of shredded mozzarella (approximately half the total amount), and whisk until smooth; add a pinch of black pepper if desired. Low-fat cream has a liquid consistency and works well for baking dry pasta, while the eggs help the sauce thicken when heated, giving it a delicate creamy flavor. Pour the finished mixture evenly over the dish so that the pasta is completely or almost completely covered. If there is not enough liquid, add up to 150 ml of milk—the exact amount depends on the dish size and how tightly the tubes are packed. Set aside the remaining mozzarella for the final stage to achieve a golden crust.
Baking and checking for doneness
Cover the dish tightly with foil and place it in an oven preheated to 180 degrees for 45–50 minutes. Thanks to the foil, the moisture stays inside, so the tubes gradually soften while the filling cooks. Then remove the foil and check for doneness: the cannelloni should be soft, and the meat inside fully cooked. Sprinkle the dish with the remaining shredded mozzarella and return it to the oven for another 10–15 minutes so the cheese can melt and form a golden crust. If the top browns too quickly while the pasta is still firm, cover the dish with foil again and continue baking. Remove the finished cannelloni and let them rest for about 10 minutes—during this time the sauce will thicken slightly, making the dish easier to portion.
Choosing cheese and substituting mozzarella
The recipe uses shredded mozzarella, which melts well, has a delicate creamy flavor, and forms an appetizing crust. If mozzarella is not available, it can be replaced with other cheese varieties; the author mentions Gouda as one of the best alternatives, as it also melts well. The result is soft pasta tubes with a juicy meat filling, a delicate creamy taste, and a golden cheesy crust—a satisfying dish that doesn't need a separate sauce and is perfect for a family dinner.
