I am confident that my cannelloni recipe will be the best you’ve ever tried. The cannelloni is stuffed with herbed beef and pork and wrapped with delicious bacon.
And it doesn’t stop there. I’ve added a mouth-watering herb blend into the passata sauce and sprinkled melted cheddar cheese on top.
My cannelloni recipe is going to be a hit with your friends and family as it is mine.
You will notice there are quite a few ingredients in this recipe, requiring some preparation. But it is worth the extra effort.
And I am fully confident it will become a regular dish at your dinner table.
Please Note: Before starting, make sure you have a 35cm X 25cm X 6cm baking dish. This recipe will make 18 bacon-wrapped cannelloni tubes, and they fit precisely into this size.
What ingredients do I need to make your cannelloni recipe?
As I mentioned previously, it does require many ingredients. Still, hopefully, you will have most of them in your kitchen pantry already.
The first step to making bacon-wrapped cannelloni
First, you will need to make the herb filling that will be stuffed into each cannelloni pasta tube.
Stuffing pasta tubes is the most tedious part of my cannelloni recipe, so I promise everything else will be easier from here.
I asked my partner in crime to help me with this part, and she was more than happy to help.
Add your beef and pork mince into a large mixing bowl, then add some salt and pepper.
Grate the cheddar cheese and finally add garlic powder, dried rosemary and thyme.
Using your hands, begin thoroughly mixing the herb blend through the minced beef and pork.
How to stuff cannelloni pasta tubes?
You’re going to have to use your hands here and be careful while pushing the stuffing in the cannelloni.
Gently push the stuffing into the cannelloni, and using your little finger push it down to the end of the tube.
Fill up the rest of the tube until each one is full.
Use a baking tray with a wire rack and place each cannelloni tube on top.
When each cannelloni tube has been stuffed, it’s time to wrap them all in bacon.
I purchased my bacon loosely at my local supermarket deli. The strips of streaky bacon were longer and wrapped around the cannelloni easily.
When you have rolled each tube, place them back onto the wire rack, and preheat your oven to 200°C (390°f).
Before placing the cannelloni into the oven, it’s important to begin dicing your fresh ingredients.
Preparing the fresh ingredients
By this stage, you must be thinking, “boy, this cannelloni recipe is a lot of work.” But foods that taste out of this world do require a little work.
Dice one medium-sized brown onion, and your garlic, then set them aside.
Then finely chop your chives, basil and parsley.
Once you have finished preparing your fresh ingredients, you can go ahead and pop your cannelloni into the oven for 30 minutes.
How to make the herbed sauce?
To begin making the sauce for our cannelloni recipe, drizzle olive oil into a medium-sized saucepan.
Add the diced onion and stir until browned and caramelized, then add the chopped garlic and stir for 30 seconds to 1 minute.
Add in the passata and continue stirring until the sauce is bubbling, then turn it down and allow it to simmer.
Finally, add the chopped herbs and a pinch of salt and black pepper.
Stir the sauce for about 2 minutes to allow the flavours from the herbs to be released into the sauce.
If the sauce is still bubbling and making a mess of your stove, pop a lid onto the saucepan.
Continue simmering until the cannelloni is ready, and stir occasionally.
Preparing the cannelloni for the second bake
After all that work, you are now only 30 minutes away from having the best cannelloni recipe you’ve ever had.
Remove the cannelloni from the oven. If you haven’t baked cannelloni before, you will have noticed that it does appear dry.
Don’t worry. This is entirely normal. Once the passata is added, the cannelloni will soften up nicely.
Using the back of a wooden spoon, spread a small amount of passata sauce onto the base of a 35cm X 25cm X 6cm baking dish.
Add sparingly. You will need a lot more passata for the top of the cannelloni.
Pour the remaining passata on top and continue evenly spreading it, making sure to fill any spots where you can see the cannelloni.
The final step is to grate more cheddar cheese and spread it evenly on top.
Pop the baking dish into the oven. Bake for a further 30 minutes at 200°C (390°f) or until the cheese has turned golden brown.
Some optional steps for bacon-wrapped cannelloni
While the cannelloni is baking for the last 30 minutes, you can follow some of my optional steps.
I found that my bacon-wrapped cannelloni recipe is excellent when served alongside your favourite baked rustic bread.
Soaking up the herbed passata sauce with bread is unimaginable in flavour. I highly recommend it.
Finally, to add a little extra flavour, chop some more parsley and chives and sprinkle over the top of the melted cheese.
Pasta recipes we love at JustSoYum
Chicken Singapore Noodles: If you’re not a fan of traditionally hot Singapore noodles, then this recipe is for you. It’s lightly sweetened with a mild curry.
Weber Q Mac & Cheese: If you have a Weber Q in your backyard and are looking for something different to cook. Then give this recipe a go.
Herb Beef & Macaroni: I must give credit to my partner in crime for this recipe. It’s super simple to make, and if you love your pasta, you must give this one a try.
Cheesy Meatballs & Spaghetti: I must admit, this recipe has become a regular at our dinner table, and my kids just love it.
Bacon-Wrapped Cannelloni Recipe With Beef & Pork
Cannelloni Filling & Bacon Wrap
- 18 Cannelloni Pasta Tubes
- 425 g Beef Mince regular ground mince
- 425 g Pork Mince regular ground mince
- 1 cup Cheddar Cheese Grated
- 18 Streaky Bacon pieces
- 2 tsp Rosemary
- 1 tsp Thyme
- ½ tbsp Garlic Powder
- ½ tsp Sea Salt
- ¼ tsp Ground Peppercorns
Herbed Passata Sauce
- 900 ml Passata
- 1 Brown Onion medium
- 4 Garlic cloves (diced)
- 1 tbsp Basil fresh and finely chopped
- 1 tsp Chives fresh and finely chopped
- 1 tsp Parsely fresh and finely chopped
- ½ tsp Sea Salt
- ¼ tsp Ground Peppercorns
- 1 cup Cheddar Cheese Grated
- 1 tsp Parsley fresh (for garnishing)
- 1 tsp Chives fresh (for garnishing)
- Add the pork and beef mince in a large bowl and season with salt, pepper, thyme, rosemary, garlic powder, and shredded cheddar cheese. Mix all of the ingredients thoroughly.
- Carefully Stuff each Cannelloni pasta tube with the filling until fully stuffed, then wrap each tube with streaky bacon.
- Preheat your oven to 200°C (390°F). Place a wire rack on a baking tray and add each cannelloni tube onto the wire rack. Then put the cannelloni into the oven for 30 minutes.
- Finely chop fresh basil, chives and parsley. Then dice a brown onion and four cloves of garlic.
- Add a small amount of olive oil and the chopped onion into a saucepan and cook until it browns and caramelises.
- Add diced garlic into the saucepan and stir for 30 seconds to 1 minute, then add the passata. Add the basil, parsley and Chives. Stir over medium heat until it starts to bubble, then give it a taste test. Lastly, season with salt and pepper.
- Place the lid on the saucepan and turn the heat down to simmer. Occasionally stir until cannelloni is ready.
Cannelloni Second Bake
- Spread a thin amount of passata sauce onto the bottom of a 35cm X 25cm X 6cm baking dish and place the Bacon Wrapped Cannelloni on top.
- Pour the remaining pasta sauce over the top of the Cannelloni tubes and spread it out to cover the cannelloni entirely.
- Evenly spread 1 cup of grated cheddar cheese over the top of the sauce. Then pop back into the oven for 30 minutes at 200°C (390°F).
- Once ready, garnish the top of the cannelloni with finely chopped parsley and chives. Use a spatula and carefully lift out the cannelloni and serve.
The meatballs are super cheesy, and the herb blend is fantastic.
Alternatively, you can leave a comment below and let us know how you went.