Ham and beef cannelloni




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Ham and beef cannelloni
  • 48%
    963.7 kcal
  • 123%
    61.64 g
  • 42%
    37.89 g
  • 34%
    92.51 g
  • 1%
    2.2 g

    Preparation time

    0:20 min

    Cooking time

    0:50 min




    serves 4


  • 12 Barilla Cannelloni
  • 400 g roasted beef meat
  • 150 g ham
  • 300 g fresh blanched spinach
  • 150 g Cirio tomato sauce
  • ½ tsp. ground nutmeg
  • 40 g Parmareggio Parmigiano Reggiano, grated
  • >> For the béchamel:
  • 700 g milk
  • 40 g butter
  • 30 g flour
  • Cannamela organic white pepper
  • salt


  1. For the béchamel: bring the milk to the boil.
  2. In a separate pot, melt the butter over a gentle heat and add the flour.
  3. Once the milk is boiling, pour it over the butter mixture, stirring continuously to prevent lumps.
  4. Bring the béchamel to the boil, season with salt and pepper and set aside.
  5. Cannelloni pre-cooking: bring plenty of salted water to the boil, add the cannelloni and cook for 3 minutes.
  6. Drain and place on a flat surface, allowing them to cool. Keep the Cannelloni separated to prevent them from sticking. Do not rinse with cold water.
  7. For the filling: sauté the spinach in a non-stick pan with a little bit of olive oil and a pinch of salt.
  8. Cool down and chop.
  9. In a mixer, prepare the filling by blending together the roasted beef and ham.
  10. Add the spinach, the eggs, the parmesan, salt, pepper and nutmeg, then simmer.
  11. The filling should not be too thick: add a little milk if necessary.
  12. Fill the Cannelloni by using a piping bag.
  13. Place them in a baking tray, previously greased with butter or olive oil.
  14. Cover with béchamel sauce, butter cubes (optional), tomato sauce and grated parmesan.
  15. Bake in a preheated oven at 180° C, for nearly 20 minutes.
  16. Allow to rest for 10 minutes before serving.

Chef's tip

Do you want to make this recipe suitable for vegetarians? Just replace the minced beef and ham with some textured soy flakes or minced tofu and cook it the same way you would do with ragù-meat.

Serving suggestion

Since this dish is quite filly, we recommend you serve it with vegetable side-dishes, a salad or some light meat dishes.

Wine selection

Chardonnay, Bardolino, Syrah or Chianti.

Family tip

Barilla Cannelloni can also be filled without pre-cooking. Just add a little more béchamel sauce and cook 10 minutes longer.

Dish history

Cannelloni is a classic dish of the Emilia Romagna culinary tradition, but many variations exist all-over the country, depending on the region or even on the family. The recipe we suggest here is the most traditional one, featuring minced beefham and béchamel sauce. Delicate and savoury at the same time, this dish is loved by children and adults alike.