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Baked Cannelloni with Ragù



For the ragù:

  • 1 1/3 cups (300 g) of ground meat
  • 1 carrot, diced
  • 2 stalks of celery, diced
  • 1 onion, diced
  • Olive oil, as needed
  • 1 tablespoon of tomato paste
  • 7/8 cup (200 g) of tomato pulp
  • 3/4 cup (200 ml) of water
  • 2 bay leaves
  • Salt and pepper, to taste

For the pasta:

  • 3/4 cup (100 g) of re-milled semolina flour
  • 3/4 cup (100 g) of all-purpose flour
  • 2 eggs (preferably with a yellow yolk)

For the béchamel sauce:

  • 2 cups (500 g) of milk
  • 3 tablespoons (45 g) of butter
  • 3 tablespoons (45 g) of flour
  • Salt, pepper, and nutmeg, to taste

For the gratin:

  • 1 tablespoon of Parmesan cheese
  • 7/8 cup (100 g) of mozzarella cheese


  1. Ragù: Sauté carrot, celery, and onion in olive oil. Add the ground meat, season with salt and pepper, and cook. Add the tomato paste, tomato pulp, water, and bay leaves. Cook for 3 hours on low heat. Allow to cool.

  2. Pasta: Mix semolina, flour, and eggs. Roll out thinly and cut into 6-inch (15 cm) squares. Boil for 2 minutes, cool down, and dry.

  3. Béchamel Sauce: Melt butter, mix in flour, then gradually add milk, seasoning with salt, pepper, and nutmeg.

  4. Assembly: Fill pasta squares with the ragù, roll them up to form cannelloni. In a baking dish, pour a layer of béchamel, place the cannelloni on top, cover with more béchamel, sprinkle with Parmesan and mozzarella. Bake at 355°F (180°C) for 20 minutes.

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