Bolognese stuffed Italian cannellini are fulfilling down to the last drop. The whole meat and pasta dish is a reminder of Grandma’s old-style cooking. It smells incredible and somehow tastes even better. A simple Bolognese made of ground beef, carrots, garlic and onions is caramelized together and sweetened with a little powdered sugar. Easily spoon the stuffing into the cannellini shells then make a quick béchamel with the added pleasure of nutmeg. Pour the sauce over the cannellini, layer grated cheese and bake. They’ll be so easy to cut you can just use your fork!


  • 1 package cannelloni
  • 3 onions
  • 3 garlic cloves
  • 1 carrots
  • thyme (to taste)
  • 500 grams ground beef
  • 5 tomatoes
  • 1 beef stock cubes
  • 10 milliliters water
  • 2 teaspoons caster sugar
  • ground black pepper (to taste)
  • 60 grams butter
  • 60 grams flour
  • 1/2 liter milk
  • nutmeg (to taste)
  • salt (to taste)
  • ground black pepper (to taste)
  • parmesan cheese (grated, to taste)


  1. 1Preheat oven to 410F.
  2. 2In a skillet, saute the chopped onion with the chopped garlic in a little olive oil.
  3. 3Add the diced carrot and thyme.
  4. 4Add the ground beef.
  5. 5Cut the tomatoes into small pieces and add to the mixture.
  6. 6Add the water, sugar, bouillon cube, and pepper. Simmer.
  7. 7To prepare the bechamel, melt the butter in the saucepan. Add the flour and the milk, stirring constantly. Season with nutmeg, salt, and pepper.
  8. 8Stir constantly until sauce thickens for about 5 minutes.
  9. 9Stuff the cannelloni with the meat sauce.
  10. 10Place the stuffed cannelloni in a lightly oiled baking dish.
  11. 11Cover the cannelloni with the remaining meat sauce, and then cover the bechamel sauce.
  12. 12Sprinkle with grated cheese.
  13. 13Bake for 30 to 40 minutes.
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