Veal and mushroom cannelloni is baked stuffed pasta — ground veal and cremini mushrooms mixed with ricotta and Parmesan, piped into tubes, then covered in béchamel and baked until golden. It takes about 85 minutes start to finish, and most of that is hands-on work you can break into stages. The honest reason to make it: it feeds four people something genuinely impressive without requiring any special equipment beyond a piping bag or a zip-lock bag with the corner snipped off.
Shopping notes
- Ground veal: Not every supermarket stocks it. Call ahead or check a butcher. If you can’t find it, ground turkey (165°F/74°C internal temp) or ground chicken work well — the filling texture is similar and the mushrooms carry a lot of the flavor.
- Cremini mushrooms: Also sold as baby bella mushrooms. White button mushrooms are a fine substitute; they’re milder but still work.
- Cannelloni tubes: Look in the dried pasta aisle. Some brands are no-boil (oven-ready) and some need pre-cooking — check the box. No-boil tubes save a step and are worth seeking out.
- Ricotta: Full-fat gives a creamier filling. Part-skim works but the filling will be slightly drier.
- Nutmeg: Pre-ground is fine here. The quantity is small enough that fresh-grated isn’t worth buying a whole nutmeg for unless you already have one.
What makes this version work
Two things matter most. First, cook the mushrooms long enough that they release all their water and then reabsorb it — about 5 minutes over medium heat. If you rush this and pull them off while they’re still wet, the filling turns soupy and the tubes leak during baking. Second, let the filling cool before you stir in the ricotta and Parmesan. Adding cheese to a hot pan melts it unevenly and makes the mixture greasy rather than creamy. Five minutes off the heat is enough. Those two steps — dry mushrooms, cooled filling — are what keep the cannelloni from falling apart when you cut into it.
If something goes sideways
- Béchamel has lumps: Take the pan off the heat and whisk hard. If lumps persist, pour the sauce through a fine mesh strainer and press it through with a spoon. It will be smooth.
- Filling won’t go into the tubes: It’s probably too chunky. Chop the mushrooms finer next time. For now, press the filling through the piping bag in small pulses rather than one long squeeze.
- Tubes split while filling: Dry pasta is brittle. If you’re using tubes that need pre-cooking, don’t overcook them — they should be pliable but still firm. Handle them gently and fill from both ends if a tube cracks.
- Top is browning too fast before the pasta is cooked through: Tent the dish loosely with foil and continue baking. Remove the foil for the last 5 minutes to re-crisp the top.
- Dish looks dry after baking: The béchamel layer on the bottom was too thin. Next time spread a slightly thicker base layer — skip the garnish of extra Parmesan on the very top if you’re short on sauce, not worth the extra dish going dry.
Leftovers and meal prep
Leftover cannelloni keeps in the fridge for up to 3 days in an airtight container. Reheat individual portions in a 350°F (175°C) oven for 15–20 minutes, covered with foil so the pasta doesn’t dry out. Microwaving works in a pinch — cover the plate and use medium power for 2–3 minutes. The filling can be made up to 2 days ahead and stored in the fridge, which breaks the recipe into manageable stages if you’re cooking for guests. Assembled, unbaked cannelloni freezes well for up to 2 months; wrap the dish tightly in plastic wrap and then foil. Bake from frozen at 375°F (190°C) covered for 45 minutes, then uncover for 15 more minutes.
Minced Veal and Mushroom Cannelloni
Equipment
Ingredients
For the Cannelloni Filling
1 tbsp Olive oil - Extra virgin for optimal flavor- 1 medium Shallot - Minced
2 cloves Garlic - Minced- 10 oz Cremini mushrooms - Finely chopped
1 lb Ground veal - Fresh or high-quality frozen
1 tsp Salt - Adjust to taste
½ tsp ground black pepper - Freshly ground
½ tsp Nutmeg - Freshly grated for best flavor
½ cup Ricotta cheese - Full-fat for creaminess
¼ cup Parmesan cheese - Freshly grated
For the Béchamel Sauce
2 tbsp Butter - Unsalted
2 tbsp all purpose flour (plain flour Australia and UK)- 2 cups Whole milk - Warm
- ½ tsp Salt - Adjust to taste
¼ tsp White pepper - For a mild heat
For Assembly
- 12 pieces Cannelloni tubes - Cooked if required
- ½ cup Parmesan cheese - For topping
Instructions
Prepare the Filling
- Heat olive oil in a large frying pan over medium heat. Add the minced shallot and garlic, sautéing until fragrant and softened, about 2 minutes.
- Add the finely chopped mushrooms and cook until they release and reabsorb their moisture, about 5 minutes. Stir in the ground veal, breaking it up with a spoon, and cook until browned, about 7 minutes.
- Season with salt, pepper, and nutmeg. Remove from heat and let cool slightly before mixing in the ricotta and Parmesan.
Make the Béchamel Sauce
- Melt butter in a saucepan over medium heat. Stir in flour and cook for 1-2 minutes until a paste forms.
- Gradually whisk in warm milk, ensuring no lumps form. Cook until thickened, season with salt and white pepper, then remove from heat.
Assemble the Cannelloni
- Preheat oven to 375°F (190°C). Fill each cannelloni tube with the veal mixture using a piping bag or spoon.
- Spread a layer of béchamel sauce in a baking dish, arrange the filled cannelloni, and cover with the remaining sauce. Sprinkle with Parmesan.
- Bake for 30 minutes until golden brown and bubbling. Let rest for 5 minutes before serving.
Notes
- For added depth, a splash of white wine can be added when cooking the mushrooms.
Nutrition
Your questions, answered
How do I know when the ground veal is fully cooked?
Ground veal should reach an internal temperature of 160°F (71°C) — the same as ground beef. In practice, cook it until there’s no pink left and the juices run clear, breaking it up with a spoon as it browns, about 7 minutes over medium heat.
Do I need a piping bag to fill the cannelloni tubes?
No. A zip-lock bag with one corner snipped off works just as well. You can also use a small spoon, though it takes longer and is messier — filling from both ends of the tube helps get even coverage.
Can I assemble this the night before and bake it the next day?
Yes, and it’s actually a good strategy. Assemble the dish, cover it tightly with plastic wrap, and refrigerate overnight. Pull it out 20 minutes before baking to take the chill off, then bake as directed — you may need an extra 5 minutes.
My béchamel is too thick. Can I fix it?
Yes — whisk in a splash of warm milk, a little at a time, until it loosens to a pourable consistency. Béchamel thickens as it cools, so if it’s sitting while you prep the filling, give it a stir and add milk as needed before pouring it over the pasta.
Can I use a different ground meat if I can’t find veal?
Ground turkey or ground chicken are the closest substitutes in terms of mild flavor and texture. Both work well with the mushroom and cheese filling. If using poultry, cook to 165°F (74°C) and make sure there’s no pink remaining.
How finely do I need to chop the mushrooms?
Finely — roughly the same size as the ground veal pieces. Large mushroom chunks make the filling hard to pipe into the tubes and create uneven bites. A quick pulse in a food processor gets the job done if you have one.
Try these next
- Beef Ricotta Lasagna Rolls
- Hearty Beef Mushroom Stroganoff
- Wild Venison Mushroom Pies
- Creamy Beef Spinach Pasta
