Cannelloni Beef & Pork


Preheat oven to 375°F. Spread Italian tomato sauce of choice on bottom of long, shallow baking dish. Remove 6 frozen cannelloni from tray and place on top of sauce. IT IS IMPORTANT TO ALLOW SPACE BETWEEN EACH OF THE CANNELLONI. Cover the cannelloni with tomato sauce, then cover the baking dish with aluminum foil. Cook in preheated over for 40 minutes. After cooking is complete, let sit for 10-15 minutes. Sprinkle grated Parmesan cheese on top and serve.

Serving /Presentation Suggestions

Try a variety of different sauces from marinara to alfredo or combine the 2 for a “rosa sauce”. Cut into fourths, bread or batter and deep fry for a crunchy cannelloni bite.

Print this page

Download PDF

Recipe Ideas

Click on the recipe photos to enlarge for full view.

Beef & Pork Cannelloni with Baby Bella and Alfredo and Fontina Cheese


  • Prep Time: 15 minutes
  • Total Time: 35 minutes

Ingredients (4 servings):

  • 8 Louisa Beef & Pork Cannelloni
  • 1 jar (about 24 ounces) Alfredo Sauce
  • 8 oz Baby Bellas, quartered
  • 2 garlic cloves, shaved
  • 1 tbsp. fresh thyme, stemmed
  • ½ stick of butter
  • 8 oz Fontina Cheese
  • 3 tbsp Asiago cheese
  • Parsley for garnish


  • - Preheat oven to 375℉.
  • - Meanwhile, melt butter in a large skillet over medium-low heat.
  • Add mushrooms garlic and thyme. Season with salt & pepper and sauté for 3-4 minutes. Set aside and keep warm.
  • Spread Alfredo sauce on the bottom of the baking dish. Arrange cannelloni on top and cover with Alfredo sauce. Sprinkle with Fontina and Asiago.
  • Cover dish tightly with aluminum foil. Bake 25 minutes. Remove foil and bake 5 minutes longer (or until cheese turns golden brown)
  • Top cannelloni with mushrooms. Serve immediately.

Beef & Pork Cannelloni with Smoked Cheese and Tomato Sauce


  • Prep Time: 15 minutes
  • Bake Time: 35 minutes

Ingredients (4 servings):

  • 1 can (14½ ounces) fire-roasted diced tomatoes
  • 2 large garlic cloves, crushed with press or minced (about 1 tablespoon)
  • ½ cup water
  • 1 tablespoon tomato paste
  • 1 teaspoon Italian seasoning or dried oregano
  • ½ teaspoon smoked sweet paprika (optional)
  • 8 Louisa beef & pork cannelloni
  • 8 ounces smoked Fontina, smoked provolone or smoked mozzarella cheese


  • Preheat oven to 375℉. In medium bowl, stir together undrained tomatoes, garlic, water, tomato paste, Italian seasoning, and paprika.
  • Spread ¾ cup tomato mixture in bottom of glass, ceramic or metal 13 x 9-inch baking dish. Arrange frozen cannelloni in dish with space between cannelloni.
  • Cut half of cheese into ½-inch chunks. Sprinkle cheese around cannelloni. Spread remaining tomato mixture over cannelloni and cheese. Coarsely shred remaining cheese and sprinkle on top.
  • Cover dish tightly with aluminum foil. Bake 25 minutes. Remove foil and bake 5 minutes longer. Let stand 5 minutes

Cannelloni with San Marzano Tomatoes


  • Prep Time: 40 minutes
  • Total Time: 1 hour

Ingredients (6 servings):

  • 12 Louisa Beef & Pork Cannelloni
  • 1 cup Parmigiano Reggiano, grated
  • 1 ½ cup shredded mozzarella cheese
  • 15 oz. jar Alfredo Sauce
  • San Marzano Tomato Sauce:
  • 1 28 oz. can San Marzano tomatoes, hand crushed
  • ½ small yellow onion, minced
  • 1 small carrot, minced
  • ½ celery stalk, minced
  • 1 garlic clove, minced
  • 5 fresh basil leaves
  • ½ tsp crushed red pepper
  • 2 Tbs extra virgin olive oil
  • 1 Tbs tomato paste
  • Salt


  • Preheat oven to 375℉.
  • Heat olive oil; add carrot, celery, onion and garlic. Cook until edges are golden. Add tomato paste and crushed red pepper, cook for 3 minutes longer.
  • Add crushed tomatoes and basil. Simmer for 30 minutes. Season with salt to taste
  • Ladle tomato sauce in bottom of baking dish, arrange the cannelloni then cover with alfredo sauce. Sprinkle with parmesan and mozzarella cheese.
  • Cover dish with foil and bake for 30 minutes in preheated oven.
  • Remove foil and bake for an additional 10 minutes