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Amalfi-Style Cannelloni

Amalfi-Style Cannelloni: soft crepes filled with meat ragù, mozzarella and béchamel, all covered in tomato sauce. Perfect for a special lunch.
Recipe Amalfi-Style Cannelloni
  • Difficulty Medium
  • Preparation 40 minutes
  • Cooking 2 hours
  • Servings for 8 people

Have you ever thought of surprising your guests with a hearty dish in tomato sauce that combines tradition with a touch of originality? This Amalfi-Style Cannelloni recipe is just what you need: a journey through intense flavors, comforting textures and inviting aromas, perfect when you want to bring something special to the table. With homemade fresh pasta for cannelloni and thin crepes, you will make tempting rolls filled with tender meat ragù, melting mozzarella and a layer of creamy béchamel that completes the magic, then bake them wrapped in a generous tomato sauce.

This is the ideal choice if you are looking for ideas on how to make stuffed cannelloni without giving up convenience. You can easily make them ahead, store them in the freezer and enjoy them whenever you like, perhaps for a Sunday family lunch or a dinner with friends. These creamy cannelloni au gratin become even more irresistible with the golden crust that forms on top, while the filling wins over even the most demanding palates. If you prefer lighter versions, also try the ricotta and spinach cannelloni recipe, or take inspiration from Eggplant Cannelloni or refined Mushroom Cannelloni.

Not sure how to make the perfect béchamel for cannelloni, or want to try other dishes? Take a look at Umbrian-Style Meat-Stuffed Cannelloni, the unusual Savoy Cabbage and Leek Cannelloni with Pumpkin Sauce or the delicate Seafood Cannelloni. Ready to make your own homemade cannelloni recipe? Find out right now how to bring to your table Sunday lunch cannelloni that everyone will love.

Ingredients for 8 people

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Method

  1. To make the Amalfi-Style Cannelloni, start with the béchamel. Melt the butter in a small nonstick saucepan over medium heat and add the flour, stirring with a whisk. Still stirring, add the milk and bring the mixture to a boil.
    Amalfi-Style Cannelloni, step 1: making the béchamel in a saucepan
  2. Add a little salt and a sprinkle of nutmeg, lower the heat and cook for 20 minutes, stirring constantly. Remove from the heat and adjust the salt if needed.
  3. Now move on to the crepes. Sift the flour into a large bowl, add the salt and the eggs and, while stirring with the whisk, slowly pour the milk into the bowl, working until the batter is smooth and even. Still stirring very carefully, add the half glass of water as well, until the batter is well combined.
    Amalfi-Style Cannelloni, step 3: whisking the crepe batter
  4. Heat a crepe pan greased with a drizzle of oil, pour a ladleful of batter into the pan and cook for a couple of minutes. Check that the underside of the crepe is cooked, then flip it to cook the other side too. Continue the same way until you have used up all the batter, stirring it often and stacking the cooked crepes on a plate, one on top of the other.
    Amalfi-Style Cannelloni, step 4: cooking the crepes in the pan
  5. Next, make the filling. Take a large skillet and sauté the onion, the carrot and the garlic clove in a drizzle of olive oil. Add the ground meat to the skillet and, once it has changed color, deglaze with the white wine. Let the wine evaporate, cover with a lid and cook everything for another 20 minutes. When it’s ready, turn off the heat and let the meat cool completely.
    Amalfi-Style Cannelloni, step 5: ground meat cooking with onion, carrot and garlic
  6. Dice the mozzarella and add it to the meat, which by now has cooled completely. Sprinkle with the Parmigiano, add the béchamel and stir to combine all the ingredients.
    Amalfi-Style Cannelloni, step 6: the filling of meat, mozzarella and béchamel
  7. Cover the bottom of a baking dish with a thin layer of tomato sauce and set it aside. Place a crepe on a plate, put a couple of tablespoons of the meat and béchamel filling in the center, roll the crepe up and place it in the baking dish, on top of the tomato sauce. Continue until you have used up all the ingredients.
    Amalfi-Style Cannelloni, step 7: filled crepes rolled up in the baking dish over tomato sauce
  8. Cover all the crepes with the tomato sauce, sprinkle with plenty of Parmigiano and bake in a preheated oven at 180 °C (350 °F) for about 15-20 minutes. After this time, switch the oven to broil and cook for another 5 minutes to brown the top nicely. Take the cannelloni out of the oven and serve your Amalfi-Style Cannelloni right away, while they are piping hot. Finally, remember to download our App with exclusive content and fewer ads!
    Amalfi-style cannelloni recipe

Variations and Alternatives

To make Vegetarian Amalfi-Style Cannelloni, simply make a ricotta and spinach filling. If you prefer, you can also make Amalfi-Style Cannelloni with Fresh Egg Pasta instead of crepes.

Tips

To make your Amalfi-Style Cannelloni even tastier, we recommend using Homemade Tomato Sauce.

If you don’t have a crepe pan, you can use a nonstick skillet about 18 centimeters (7 inches) in diameter.

Storage

Leftover Amalfi-Style Cannelloni can be stored in the fridge for one day in an airtight container. If you used only fresh ingredients, you can freeze the Amalfi-Style Cannelloni before baking them and bake them later.

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