Cannelloni with Meatball Ragout

Name: Cannelloni with Meatball Ragout
Prep time: 30 min
Cook time: 60 min
Total time: 100 min
Yield: 6 servings
Cuisine: Quebecois
Ingredients: 500 g ground beef (lean); 1 onion (finely chopped); 2 cloves garlic (minced); 1 cup bread crumbs (fresh); 1 egg (beaten); 1 tsp dried oregano; 1 bay leaf; 1 can crushed tomatoes (796 ml); 1 tsp salt; 1/2 tsp black pepper; 12 cannelloni tubes; 1 cup ricotta cheese; 1/2 cup grated Parmesan cheese; 2 cups mozzarella cheese (shredded)

100 min 6 servings Medium

All Recipes

Cannelloni with Meatball Ragout

Savoury cannelloni filled with rich meatball ragout, a comforting Québécois classic.

Prep

30 min

Cook

60 min

Total

100 min

Servings

Difficulty

Medium

Cannelloni with meatball ragout is a comforting and hearty dish that brings a touch of Québécois flair to a classic Italian pasta. This dish combines the rich flavours of a robust meatball ragout with the tender texture of baked cannelloni. Perfect for family gatherings or a special meal, this dish is a testament to the blend of cultural influences in Québec cuisine. The meatballs are simmered in a savoury tomato sauce, then stuffed into cannelloni tubes and baked to perfection.

Ingredients

Servings

Meatball Ragout

Cannelloni

Instructions

Prepare the meatballs

In a large bowl, combine ground beef, onion, garlic, bread crumbs, egg, oregano, salt, and pepper. Mix until just combined. Form into small meatballs, about 2.5 cm (1 inch) in diameter.

Pro tip: Keep your hands slightly damp to prevent the meatball mixture from sticking.

Cook the meatballs

In a large skillet over medium heat, add a tablespoon of oil and brown the meatballs on all sides. Remove and set aside.

Pro tip: Do not overcrowd the pan; cook in batches if necessary.

Make the ragout sauce

In the same skillet, add the crushed tomatoes and bay leaf. Bring to a simmer, then return the meatballs to the skillet. Simmer gently for 20 minutes.

Pro tip: Stir occasionally to prevent sticking.

Prepare the cannelloni filling

In a bowl, mix ricotta and Parmesan cheese. Fill each cannelloni tube with the cheese mixture using a piping bag or spoon.

Pro tip: Use a small spoon or a piping bag for easier filling.

Assemble the dish

Preheat the oven to 180°C (350°F). In a baking dish, spread a layer of the tomato meatball ragout. Arrange filled cannelloni tubes on top and cover with the remaining ragout. Sprinkle with mozzarella cheese.

Pro tip: Cover the dish with foil to prevent the top from drying out.

Bake the cannelloni

Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.

Pro tip: Let the dish rest for 10 minutes before serving to set the flavours.

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Tips & Tricks

<ul><li>Use fresh herbs for a vibrant flavour boost.</li><li>Ensure meatballs are uniformly sized for even cooking.</li><li>Cover the dish with foil to prevent drying out while baking.</li><li>Let the dish rest before serving for the best texture.</li></ul>

Serving Suggestions

Serve these delicious cannelloni with a side of garlic bread and a fresh green salad to balance the richness of the dish. This meal pairs beautifully with a medium-bodied red wine like Chianti or a Canadian Pinot Noir. Cannelloni with meatball ragout can be prepared in advance and refrigerated for up to 2 days before baking. Leftovers reheat well and can be stored in an airtight container in the fridge for up to 3 days.