Beef and Pork Cannelloni Recipe: Layered Richness With Melty Cheese and Herbed Meat

This beef and pork cannelloni recipe delivers restaurant-quality Italian comfort food with layers of herbed meat, melty cheese, and rich tomato sauce. 🌟 I developed this version after years of perfecting the balance between tender meat filling and crispy, golden pasta—it's the kind of dish that makes weeknight dinners feel like a special occasion.

The secret lies in using equal parts ground beef and pork for depth of flavor, combined with ricotta and parmesan for that signature creamy texture.

The filling comes together in minutes with simple pantry staples, while the sauce builds rich, complex flavor through slow simmering. We'll assemble the cannelloni with care, using an egg wash for that signature golden finish, then bake until bubbly and inviting.

This isn't your basic pasta bake—it's a layered masterpiece that combines Italian tradition with approachable techniques you can master at home.

What makes this recipe special is the versatility—it works equally well with classic tomato sauce or a velvety Alfredo variation. The meat filling stays tender and flavorful, the cheese melts into gooey perfection, and the pasta achieves that ideal balance of crispy edges and tender centers.

Each bite delivers layers of satisfaction that will have your family asking for seconds.

Perfect for feeding a crowd or meal prepping for the week, this cannelloni recipe scales beautifully while maintaining its restaurant-quality appeal. Whether you're serving it at a holiday gathering or simply treating yourself to a homemade Italian feast, this method ensures consistent, impressive results every time.

Let's get started with the full instructions.

Ingredients for beef and pork cannelloni

Equal parts beef and pork, creamy ricotta, and golden pasta—this is your Italian comfort food lineup.

The meat blend is where the magic happens. Ground beef and pork in equal parts give you that deep, savory flavor—beef for richness, pork for tenderness. Costco or Trader Joe's usually have pre-ground pork at the best price, but if you're buying whole, ask the butcher to grind it fresh. For the ricotta, part-skim is ideal—it's creamy but not too heavy. The Parmesan? Grate it yourself from a wedge; pre-grated gets clumpy and lacks flavor. I always buy extra because it keeps forever in the freezer.

No fresh parsley? Dried works at half the amount, but fresh is worth it for that bright pop of flavor. Short on basil? Oregano or marjoram can step in, but it won't be quite the same. Making your own marinara? San Marzano tomatoes and a splash of red wine make all the difference. The mozzarella should be fresh, not shredded—slice it yourself for the best melt. And if you're using dried pasta, boil it al dente—it'll finish cooking in the oven.

Fresh herbs? Wrap them in damp paper towels and store in a sealed bag for 5-7 days. The meat filling stays good in the fridge for 2 days before assembling—perfect for prepping ahead. Once baked, this reheats beautifully—just cover with foil and warm in the oven for 10-15 minutes. I always make a double batch because leftovers taste even better the next day. Freeze portions for up to 3 months if you're not going to eat them all at once.

Step-by-step instructions for beef and pork cannelloni

Here's how to build rich, flavorful cannelloni with perfectly balanced layers.

In a large skillet, heat the 2 tbsp olive oil over medium heat. Add the 0.75 lb ground beef and 0.75 lb ground pork, breaking it up with a wooden spoon. Cook for 5-6 minutes until the meat loses its raw color and starts to brown.

Add the 1 whole yellow onion and 4 cloves garlic cloves, cooking for another 3-4 minutes until the onion becomes translucent and the garlic is fragrant. Stir in the 0.25 cup fresh parsley and 0.25 cup fresh basil, letting the flavors meld for 1 minute. Remove from heat and let cool slightly.

In a separate bowl, combine the 15 oz ricotta cheese, 1 cup parmesan cheese, 2 whole large eggs, and 1.5 tsp salt. Mix until just combined, then fold in the cooked meat mixture. The filling should be thick but spreadable—if it's too loose, chill for 10 minutes before proceeding.

Bring a large pot of salted water to a rolling boil. Add the 12 pieces cannelloni pasta and cook according to package instructions until al dente (about 8-10 minutes). Drain well, reserving 1 cup of pasta water for later.

While still warm, gently open each piece of pasta and spread 1-2 tablespoons of the meat filling into the center. Fold the sides over to encase the filling completely. If the filling is too soft to hold, chill the filled cannelloni for 15 minutes before assembling.

Preheat your oven to 375°F. Spread 1 cup marinara sauce in a 9x13-inch baking dish. Arrange the filled cannelloni seam-side down in a single layer, slightly overlapping if needed. Pour the remaining 1.5 cups marinara sauce over the top.

In a small bowl, whisk together the 0.25 cup all-purpose flour with 2 tbsp olive oil to make an egg wash. Brush this mixture over the top of the cannelloni, then sprinkle with the 8 oz mozzarella cheese, cutting it into slices if needed to cover evenly. Bake for 25-30 minutes until the cheese is golden brown and bubbly.

Remove from the oven and let rest for 5-10 minutes before serving. This resting time allows the filling to set slightly and the layers to meld together. The sauce should be thickened and clinging to the pasta.

Garnish with additional fresh basil and serve with a side of garlic bread or a simple green salad. The cannelloni should be tender with a melty cheese topping, and each bite should deliver rich, herbed meat filling perfectly balanced by the tangy marinara.

Storing and reheating this dish

Refrigerator Storage

Assembled but unbaked cannelloni keep beautifully in the fridge for 2 days before baking. Store in an airtight container with parchment paper between layers to prevent sticking. The flavors actually deepen overnight as the herbs meld with the meat filling.

I always make a double batch and refrigerate half for quick weeknight meals—just bake straight from the fridge at 375°F for 35-40 minutes with foil covering the top for the first 20 minutes. 🥫

Freezer Prep

For longer storage, freeze unbaked cannelloni in a single layer on a baking sheet before transferring to a freezer-safe bag or container. Label with the date—these stay good for up to 3 months.

When ready to bake, thaw overnight in the fridge, then bake as directed (add 10-15 minutes to the baking time). I swear by this method for holiday gatherings—just assemble, freeze, and bake when guests arrive. 🧊

Oven Reheating

Leftovers reheat best in the oven to maintain that perfect texture. Cover with foil and bake at 350°F for 15-20 minutes until heated through. For extra moisture, add 2-3 tablespoons of water or marinara sauce to the dish before covering.

I avoid microwaving because it turns the pasta rubbery—this method keeps everything tender and gooey. 🔥

Make-Ahead Tips

Prep the meat filling up to 2 days ahead and store it in the fridge. Cook the pasta and assemble the cannelloni the day before baking—this makes for a stress-free dinner. Wrap the assembled dish tightly in plastic wrap and refrigerate.

When ready to bake, remove the wrap and proceed with the baking instructions, adding 5-10 minutes to account for the cold start. This is my secret for effortless entertaining! ⏰

Cheese Melting Hacks

If your cheese isn't melting properly when reheating, try this trick: Sprinkle 1 tablespoon of heavy cream or milk over the top before covering with foil. The moisture helps the cheese melt more evenly.

For extra browning, broil for 1-2 minutes at the end of reheating—just watch it closely to avoid burning. I learned this from my time in Charleston, where we always wanted that perfect golden crust. 🧀

Frequently asked questions