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We Love This Ragu-Stuffed Cannelloni Bake And So Will You!

Pasta will always and forever be one of our favorite things to make and eat. There are so many different dishes you can create that we never get tired of it! In this case, knowing how much our family loves pasta bakes, we decided to try our hands at a tasty, ragu-stuffed, bechamel-covered cannelloni dish and, let us tell you, these babies don’t disappoint!

While it’s a little more labor-intensive than your average pasta dinner, we think it’s totally worth the extra time and effort (plus it was fun getting our kids to help out with the assembly), as the result was all things rich, creamy, cheesy and deliciousdoes it get any better?!

We Love This Ragu-Stuffed Cannelloni Bake And So Will You!

Cannelloni With Beef Ragu And Bechamel Sauce

Serves 6-8


  • 8 lasagna noodle sheets


  • 1 pound ground beef
  • 1 (28 oz.) can whole tomatoes
  • 1/2 cup dry red wine
  • 1 white onion, finely chopped
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • kosher salt and freshly ground pepper, to taste


  • 1 1/2 cups milk
  • 1 1/2 cups heavy cream
  • 1/2 cup parmesan cheese, grated
  • 5 tablespoons unsalted butter
  • 5 tablespoon all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • kosher salt and freshly ground pepper, to taste


  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat and saute onion until softened and translucent. 5-6 minutes.
  2. During the last minute of cooking, add minced garlic and cook until fragrant.
  3. Add ground beef and cook, stirring frequently and breaking into smaller pieces, until browned. Season with salt and pepper.
  4. Drain fat and pour in red wine. Cook until liquid has cooked off, then add in whole tomatoes and bay leaf.
  5. Add basil, oregano and red pepper flakes, and season again with salt and pepper, as needed.
  6. Bring mixture to a boil, then reduce heat to low and let simmer, stirring occasionally, for 30 minutes to an hour.
  7. Preheat oven to 425º F and bring a large pot of salted water to boil. Cook lasagna noodles according to packaging directions, or until al dente. Drain and set aside.
  8. Melt butter in a medium saucepan over medium heat. Stir in flour and cook, whisking continuously, for 2-3 minutes, or until your roux is thick and paste-like.
  9. Continuing to whisk, stir in milk and heavy cream until smooth and creamy.
  10. Bring sauce to a low simmer (don’t let boil) and cook for 5 minutes, then season with salt, pepper and nutmeg.
  11. In a 9×13-inch baking dish, spread 1/2 cup ragu over the bottom.
  12. Lay out one lasagna sheet on a clean, flat surface and pour 1/3 cup ragu along the short edge of the noodle. Take short edge and roll it over sauce, away from yourself.
  13. Transfer cannelloni seam down in the baking dish and repeat with remaining lasagna noodles and ragu.
  14. Once all your cannelloni are lined up, pour bechamel sauce over them and sprinkle parmesan cheese over the top.
  15. Place dish in oven and bake for 25-30 minutes or until sauce and cheese is bubbly.
  16. Remove from oven and let cool 10 minutes before serving.

Recipe adapted from Food

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