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+ servings
roll the canneloni

Fresh Homemade Cannelloni

In Italian cuisine cannelloni are a type of lasagna in a cylindrical form with a delicious filling and covered by a sauce.
5 from 1 vote
Prep Time 1 hr 30 mins
Cook Time 30 mins
Total Time 2 hrs
Course Pasta
Cuisine Italian
Servings 4 people
Calories 482 kcal

EQUIPMENT (click pictures for details)

Pasta machine
Glass baking dish


  • 8 pcs rectangles 10 x 12 cm of fresh egg pasta dough
  • 200 ml tomato sauce
  • 300 ml Bechamel sauce
  • 20 gr finely grated parmesan cheese

For the filling

  • 2 pcs chopped garlic cloves
  • 1 tbsp chopped fresh ginger
  • 100 gr smoked lardons
  • 300 gr chopped bok choy
  • 300 gr chopped fresh spinach
  • 300 gr sliced rosette bok choy or kale
  • 300 gr minced pork


Prepare the filling

  • In a large skillet pan or cocotte, sauté the garlic, ginger and lardons with a drizzle of oil over a medium heat until fragrant.
    fry bacon and ginger
  • Add all green leaves, increase the heat and quickly cook and stir all together for 4-5 minutes until the water is completely evaporated. Remove from the stove, season to taste and cool down.
    frying green vegetables
  • Finish the filling by combining the green leaves with the minced pork and season taste.
    mix of ingredietns for canneloni

Prepare the pasta

  • Bring a large amount of water with salt to boil and blanch the fresh pasta rectangles for 3 minutes. Allow the pasta to cool and pat dry.
    cook fresh pasta in cocotte
  • Arrange the blanched pasta on your workstation and divide the filling equally.
    make filling in pasta
  • Make rolls to make the cannelloni.
    roll the canneloni
  • Pour the cold tomato sauce in a baking tin.
    add tomato sauce in oven dish
  • Arrange the cannelloni in the tomato sauce, seam side down and cover with the bechamel sauce.
    homemade cannelloni in tomato sauce
  • Sprinkle the grated parmesan on top and bake 160°C for 30-40 minutes until golden brown and bubbling.
    sprinkle parmesan cheese on canneloni


  • The size of the fresh pasta rectangles depends on the size of your baking tin.
  • The filling mixture can also be used for a succulent patty or burger.

Nutrition for 1 portion

Calories: 482kcalCarbohydrates: 8gProtein: 18gFat: 43gCholesterol: 81mgSodium: 530mgFiber: 3gSugar: 3gVitamin A: 10645IUVitamin C: 59mgCalcium: 230mgIron: 4mg
Tried this recipe?Let us know how it was! #culinaryambition