Beef n’ chicken cannelloni recipe


Introducing beef and chicken cannelloni, which is by far the most filling tube pasta recipe on this site.

easy cannelloni al forno

Often referred to as ‘cannelloni al forno’ (cannelloni in the oven in Italian), this dish in fact packs 3 meats inside its tubes – not only minced chicken and minced beef, but tasty chopped mortadella ham too.

Fry up this succulent mix with a little tomato, smother the lot in milky béchamel, and you have a large warming plate of baked Italian fare that every meat-eater will love.

Serves 2

Ingredients: (For a printable PDF shopping list click here, or right-click this link and choose 'Save target/link as' to save the list for later.)

chicken_cannelloni1 litre/2 pints of medium-fat milk

100g/3.5oz minced/ground chicken

100g/3.5oz minced/ground beef

60g/2oz plain flour

50g/1.75oz mortadella ham

40g/1.5oz grated parmesan cheese

100g/3.5oz cubed butter

2 plum tomatoes (from can)

100g/3.5oz packet cannelloni tubes



Large frying pan

Sauce pan

Small baking dish (larger if serving 4 or more)

Mixing bowl


STEP 1 - The first step of this chicken cannelloni? Making the béchamel sauce.

- Pour milk into sauce pan and sieve in flour, stirring constantly until flour dissolves.

- Warm milk over medium heat hob.

- When warm, add butter and stir gently. Keep stirring in same circular motion until butter melts (stage 1) and mixture turns into a thick, gloopy sauce. Allow 20-25 mins for this sauce-stirring – yes it’s the boring part, but it’s crucial!

- When sauce drips off the spoon, it’s done, so take off heat.

STEP 2 - Now for that mightily meaty mixture.

- Mix the minced beef, chicken, finely chopped mortadella and grated parmesan in a bowl. Also add a good pinch of salt.

- Melt butter in frying pan. Then add plum tomatoes and cook for 2-3 mins until soft.

chicken_cannelloni- Break up toms with spoon and add 3-meat mixture.

- Fry on medium heat hob for approx. 5 mins, until meat is no longer raw (i.e. ‘seared’ all over). Also throw in a pinch of black pepper if you like.

- Finally, add a quarter or so of the béchamel sauce to create a thick meaty filling.

STEP 3 - Take the pan off the heat and cool for 5 mins.

- While it is cooling, spread a little béchamel over the base of your baking dish.

- Now use a teaspoon to fill cannelloni tubes with meat mixture (the wrong end of the spoon is perfect for pushing the mixture down inside).

- Lay each packed tube in the bottom of the baking dish.

- Repeat until base of dish is covered with tubes.

STEP 4 - When dish is packed, pour over all the remaining béchamel, making sure no pasta tubes are peeking through the surface.

- Cook in 180C/350-degree Fahrenheit oven for 25-30 mins, or until surface turns golden.


To serve: serve on its own, or I sometimes like to add some fresh tomato alongside.

Can’t get enough of pasta tube dishes? Try these other cannelloni recipes.

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