The Timeless Tradition of Meat-Filled Cannelloni: Neapolitan Cannelloni (VIDEO)

Get ready to indulge in a classic Italian comfort food that never goes out of style: Neapolitan meat-filled cannelloni. This hearty pasta dish is perfect for Sunday dinners and special occasions. You’ll love the rich flavors of the meat and cheese filling smothered in a savory Neapolitan sauce.

While it may look impressive, this recipe is actually quite simple to prepare. With a few key ingredients and some patience, you’ll be serving up a delicious taste of Naples that’s sure to become a new family favorite. Let’s explore the history and step-by-step process for making authentic cannelloni alla napoletana.

The Origins of Neapolitan Cannelloni

From “Strascinati” to Cannelloni

You might be surprised to learn that Neapolitan cannelloni weren’t always called by that name. In the early 1900s, these delightful pasta rolls were known as “strascinati,” which means “dragged” in Italian. This name came from the way the pasta was rolled out and stretched with a rolling pin.

The transformation from strascinati to the meat-filled cannelloni we know today is credited to a talented chef named Salvatore Coletta. He’s believed to be the first to roll the pasta into the iconic tube shape we associate with cannelloni.

A Sorrentine Legacy

While Coletta may have shaped the cannelloni, it was another chef who truly put neapolitan cannelloni on the culinary map. Federico Nicola, a culinary master who worked at “La Favorita” restaurant in Sorrento for over three decades, is the name most closely tied to this beloved dish.

Under Nicola’s guidance, the meat-filled cannelloni became a staple of Neapolitan cuisine. His version, combining ricotta, mozzarella, and rich ragù, created a filling that was both flavorful and delightfully creamy. This perfect balance of textures and tastes is what makes neapolitan cannelloni a timeless favorite for Sunday dinners and special occasions throughout the Campania region and beyond.

Homemade Pasta or Store-Bought? The Choice is Yours

When preparing Neapolitan cannelloni, you have two options for the pasta: homemade or store-bought. Each has its merits, so let’s explore both to help you decide which route to take.

The Charm of Homemade Pasta

There’s something special about rolling out your own pasta dough. It’s a labor of love that connects you to the rich tradition of Italian cooking. For authentic meat-filled cannelloni, making your own pasta allows you to control the thickness and texture. Plus, the satisfaction of creating a dish entirely from scratch is unmatched.

However, be prepared to invest time and effort. You’ll need to mix, knead, and roll the dough, which can be a workout in itself! This is my Tutorial to learn how to make pasta sheets at home.

The Convenience of Store-Bought Pasta

If you’re short on time or new to making cannelloni, pre-made cannelloni pasta can be a lifesaver. Many grocery stores offer high-quality options that work perfectly for this dish. Using store-bought pasta lets you focus on perfecting the filling and sauce – the real stars of Neapolitan cannelloni.

Whichever option you choose, your meat-filled cannelloni will be delicious. The key is to enjoy the process and savor the final result.

How to Make Neapolitan Meat-Filling Cannelloni

Just like all traditional recipes, Neapolitan cannelloni are prepared a bit differently by each family. They often jealously guard the handwritten recipe in grandma’s old notebook. The version I’m sharing with you today is one of the most classic, simple, and quick meat-stuffed cannelloni recipes.

In any case, the heart of Neapolitan cannelloni lies in its sumptuous filling. This classic combination of meat, ricotta, and mozzarella creates a harmonious blend of flavors and textures that’s hard to resist.

Neapolitan Cannelloni Video Tutorial

Neapolitan Meat-Filled Cannelloni Ingredients (6-8 servings)

• 1 celery stalk
• 1 carrot
• 1/2 onion
• 4-5 tablespoons extra virgin olive oil
• 500 g (1 lb 1¾ oz) peeled tomatoes
• Salt and black pepper to taste
• Fresh basil leaves
• 350 g (12¼ oz) ground veal
• 350 g (1⅓ cups plus 1 tbsp) sheep ricotta or cow ricotta
• 3 tablespoons Parmesan cheese + more to garnish
• 200 g (7 oz) Fior di Latte or Mozzarella + more for garnish
• 400 g (14 oz) empty pre-made cannelloni pasta, ready for the oven

Meat Cannelloni Step-by-step Instructions

Prepare the Tomato Sauce

Chop onion, celery and carrot. In a saucepan, sauté the onion in 2 tablespoons of extra virgin olive oil.
Once the onion is translucent, add carrot and celery. These vegetables, along with the onion, form the holy trinity of Italian cooking. They’ll infuse your sauce with a subtle sweetness and depth that perfectly complements the meat in your cannelloni.

Sauté per 4–5 minutes, then add crushed peeled tomatoes and 1-2 fresh basil leaves (1). The key is to use high-quality tomatoes — San Marzano if you can find them. Let the sauce simmer on medium heat, stirring occasionally, for about 30 minutes. Taste and add salt and black pepper. This slow cooking process allows the flavors to meld and intensify, resulting in a sauce that’s rich, velvety, and bursting with flavor.

PRO TIP – To make the sauce smoother and creamier, you can use an immersion blender and blend the sauce for a few seconds about 10 minutes before it’s done cooking. This will help break down any remaining chunks and give you a velvety smooth texture.

The Perfect Meat Filling

Meanwhile, prepare the meat filling. Sauté the ground veal in a pan with 1 tablespoon of extra virgin olive oil and a pinch of salt, until it’s nicely browned and fragrant. Remove from the heat and fold in ricotta. Finally, incorporate diced Fior di Latte or mozzarella, 2–3 tablespoons of Parmesan cheese and season with salt and pepper to taste (2).

Assemble and Bake

Once your tomato sauce and meat-cheese filling are ready, it’s time to stuff the cannelloni.

Preheat your oven to 180 °C (356 °F). Grease a rectangular baking dish with a touch of olive oil to prevent sticking. Spread a thin layer of sauce on the bottom — this will keep your meat-filled cannelloni from drying out during baking.

Add 3–4 tablespoons of the tomato sauce into the meat filling (3),

and mix well (4), then transfer the mixture to a piping bag (5). Snip the end off the bag (6), making the opening wide enough to pipe the filling into the cannelloni tubes, but not too wide.

Pipe the filling into each cannelloni tube one at a time (7), then arrange your filled cannelloni in a single layer (8), making sure they don’t overlap. This ensures even cooking and helps each pasta tube maintain its shape. Pour the remaining sauce over the top, making sure to cover all the pasta. For extra richness, sprinkle grated Parmigiano-Reggiano cheese generously over the sauce and more mozzarella cheese (9). Drizzle with olive oil if desired.

Cover the dish with aluminum foil to trap moisture and prevent the top from burning. Bake for about 35 minutes, then remove the foil and continue baking for another 10 minutes. This will give your Neapolitan cannelloni a golden, slightly crispy top while keeping the inside moist and flavorful.

Let the dish rest for 5-10 minutes before serving. This allows the flavors to meld and makes it easier to portion. Your perfectly baked meat-filled cannelloni will be a showstopper at any table!

How Do You Store Stuffed Meat Cannelloni?

You can keep Neapolitan-style cannelloni in the fridge for 1-2 days in an airtight container, whether they’re raw or cooked. You can freeze the raw cannelloni, then let them thaw in the fridge before baking. Or you can freeze them after cooking, letting them thaw in the fridge, then reheat them in the oven.

Neapolitan Cannelloni Wine Pairing

When it comes to pairing wine with Neapolitan meat-stuffed cannelloni, you’ll want something that complements the rich flavors of the dish. Cannelloni filled with a savory meat mixture, often accompanied by a tomato-based sauce and cheese, calls for a wine that can stand up to its robust profile.

Red Wine Pairing:

1. Chianti Classico: This Italian classic offers bright acidity and cherry flavors, which cut through the richness of the meat and cheese, enhancing the tomato sauce’s tangy notes.
2. Barbera d’Alba: With its vibrant acidity and notes of red berries, Barbera d’Alba complements the hearty, meaty filling, while its medium body won’t overpower the dish.
3. Montepulciano d’Abruzzo: Known for its soft tannins and full-bodied nature, this wine pairs beautifully with the rich flavors of the cannelloni, offering a harmonious balance.

White Wine Pairing:

If you prefer white wine, you can opt for something with enough body and acidity to match the dish:

1. Vermentino: With its crisp acidity and notes of citrus and herbs, Vermentino can complement the creamy béchamel sauce while cutting through the meat’s richness.
2. Chardonnay (unoaked): An unoaked Chardonnay, with its fresh acidity and fruit-forward character, can pair nicely without overwhelming the flavors of the dish.

These wines will all provide a delightful complement to Neapolitan meat-stuffed cannelloni, enhancing your dining experience with their balanced flavors.