Canelones de Carne

Name: Canelones de Carne
Prep time: 50 min
Cook time: 35 min
Total time: 85 min
Yield: 6 servings
Cuisine: Uruguayan
Ingredients: 12 cannelloni tubes (or fresh pasta sheets); 500g ground beef; 1 onion, minced; 2 cloves garlic, minced; 500ml tomato sauce; Bechamel: 50g butter, 50g flour, 500ml milk, nutmeg; 200g mozzarella, grated; 50g Parmesan, grated; Salt, pepper, oregano; 2 tbsp olive oil

Canelones (kah-neh-LOH-nehs deh KAR-neh)

Beef Cannelloni

⏱ Prep Time 1 hour 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 514 kcal

Tender pasta tubes filled with seasoned ground beef and bechamel, blanketed in tomato sauce and melted cheese, baked until bubbling — Uruguay's beloved Sunday lunch tradition.

Nutrition & Info

Protein 28.0g

Carbs 42.0g

Fat 26.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ gluten ⚠ dairy ⚠ eggs ⚠ wheat

Equipment Needed

baking dish saucepans piping bag or spoon

Presentation Guide

Vessel: ceramic baking dish

Garnishes: grated Parmesan, fresh basil

Accompaniments: green salad, crusty bread

Ingredients

12 cannelloni tubes (or fresh pasta sheets)
500g ground beef
1 onion, minced
2 cloves garlic, minced
500ml tomato sauce
Bechamel: 50g butter, 50g flour, 500ml milk, nutmeg
200g mozzarella, grated
50g Parmesan, grated
Salt, pepper, oregano
2 tbsp olive oil

Instructions

1
Cook filling: sauté onion and garlic in olive oil. Add ground beef, cook until browned. Season with salt, pepper, oregano. Cool.
2
Make bechamel: melt butter, stir in flour, cook 1 minute. Gradually whisk in milk until thick and smooth. Season with nutmeg and salt.
3
If using pasta sheets, briefly blanch them. Fill each tube or sheet with beef mixture.
4
Spread a thin layer of tomato sauce in a baking dish. Arrange filled canelones in a single layer.
5
Pour remaining tomato sauce over the canelones. Cover with bechamel. Top with mozzarella and Parmesan.
6
Bake at 190C for 30-35 minutes until golden and bubbling. Rest 5 minutes before serving.

💡

Did You Know?

In Uruguay, canelones are so synonymous with Sunday lunch that the phrase 'domingo de canelones' (cannelloni Sunday) is universally understood — many families eat them every single Sunday.

Chef's Notes

Equipment Tips

baking dish
saucepans
piping bag or spoon

Garnishing

grated Parmesan, fresh basil

Accompaniments

green salad, crusty bread

The Story Behind Canelones de Carne

Italian immigrants made cannelloni a cornerstone of Uruguayan family dining. The Uruguayan version evolved to feature a distinctly generous ratio of bechamel to filling, and the Sunday canelones tradition became a national ritual. Many Montevideo restaurants still serve canelones only on Sundays, honoring the tradition.

🕐 Traditionally enjoyed sunday family lunch 📜 Origins: Italian immigrant tradition, early 20th century

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