Ground Beef and Chicken Cannelloni Recipe

Ground Beef and Chicken Cannelloni Recipe

5 from 1 vote

This homemade beef and chicken cannelloni uses no-boil lasagna noodles for a foolproof way to make an Italian pasta bake for Sunday dinner. The rich meat filling combines ground beef and chicken with prosciutto and marsala wine, all wrapped in tender pasta and smothered in marinara and two types of cheese. This recipe can be made ahead and creates restaurant-quality stuffed pasta that's easier than you think and guaranteed to become a new family favorite.

Servings servings

Ingredients

water to blanch lasagna sheets
salt to blanch lasagna sheets
16 no boil lasagna sheets
2 teaspoon olive oil
½ lb ground beef (500 grams)
½ lb ground chicken (500 grams)
4 oz prosciutto diced (113 grams)
½ cup onion diced
1 tablespoon garlic minced
½ teaspoon crushed red pepper optional
¼ cup marsala wine or sherry
2 eggs
1 cup parmesan cheese grated [See Note 1]
¼ cup fresh parsley chopped
3 cups marinara sauce [See Note 2]
1¼ cups mozzarella cheese shredded [See Note 1]
¼ cup parmesan cheese grated [See Note 1]

Instructions

Prepare the Lasagna Sheets

Bring a large pot of water with salt to a boil.
Line a couple of baking sheets with aluminum foil and lightly grease the foil.
Blanch the lasagna sheets for about 2 to 3 minutes, or until pliable. Don't overcook them or they will fall apart. Work with 3 sheets at a time.
Lay the 16 no boil lasagna sheets on the foil and let them dry thoroughly.

Make the Filling

Heat a saute pan over medium heat. Add 2 teaspoon olive oil and saute ½ lb ground beef and ½ lb ground chicken until browned.
Add 4 oz prosciutto, ½ cup onion, and 1 tablespoon garlic and ½ teaspoon crushed red pepper (if using) and cook until the onions are soft, about 3 to 5 minutes.
Deglaze with the ¼ cup marsala wine and simmer until the liquid evaporates.
Allow to cool slightly or the eggs will scramble in the next step!
Add 2 eggs, 1 cup parmesan cheese, 2 tablespoon marinara sauce [See Note 3], and ¼ cup fresh parsley.
Transfer mixture to a food processor and mince. [See Note 4]

Assemble the Dish

Spread 2 cups of marinara sauce in a 9 x 13 baking dish.
Spread 2 tablespoon of the filling at the short edge of a blanched lasagna sheet.
Roll it up into a cylinder and place it seam-side down on the sauce. Repeat with remaining lasagna sheets.
Top the cannelloni with remaining marinara sauce, making sure the cannelloni is covered.
Sprinkle with 1¼ cups mozzarella cheese and ¼ cup parmesan cheese and cover with foil.
Bake for 25 minutes, then remove the foil and bake until browned and bubbling.

Video

Notes

Note 1: Try to use freshly grated cheese. It has so much more flavor!

Note 2: I prefer to use homemade sauce. Try my quick and easy San Marzano tomato sauce.

Note 3: Add just enough sauce so that the filling isn't too dry, but it shouldn't be so wet that the filling falls apart.

Note 4: Using a food processor makes the filling lighter and airier. This isn't a required step, but I recommend it if you have the time.

Note 5: The filling can be made ahead and refrigerated. The whole dish can be assembled and refrigerated for 24 hours. Bake before serving.

Nutrition