Canelones a la Dominicana (Dominican-Style Cannelloni)
There’s something comforting about a tray of bubbling pasta filled with a savory meat ragù, topped with a silky béchamel and a blanket of golden cheese. Canelones a la Dominicana (Dominican-Style Cannelloni) is a homey, satisfying twist on classic cannelloni that brings bright Caribbean flavors to an Italian favorite. This version is simple enough for a weeknight but special enough for a gathering. Follow the recipe below for a creamy, flavorful casserole that reheats beautifully and makes excellent leftovers.
Why this recipe works
This rendition balances a richly seasoned minced beef filling with a smooth, rich milk-based sauce. The filling is loaded with aromatic vegetables—onion, red bell pepper, garlic, and tomato—plus a good amount of parsley to freshen each bite. The béchamel is thickened with butter and flour, stretched with whole milk for a luxuriously creamy texture, and lightly seasoned so it complements rather than overpowers the filling. Using a box of uncooked, “No pre-cooking” cannelloni sheets makes assembly easy and minimizes prep time.
Ingredients
| 2 | tablespoon olive oil |
| 1 | pound minced beef, or veal |
| 1 | medium red onion, minced |
| 1 | red bell pepper, minced |
| 4 | garlic cloves, crushed (about 1 tablespoon) |
| 1 | large tomato, minced |
| 1 | cup tomato sauce |
| 3 | teaspoon salt, (or to taste) |
| 1½ | teaspoon pepper, (or to taste) |
| 4 | tablespoons minced parsley |
| 3 | tablespoon butter |
| 2 | tablespoon all-purpose flour |
| 2¼ | cups whole milk, or skim |
| 1 | teaspoon salt, divided (or to taste) |
| 1 | teaspoon pepper, divided (or to taste) |
| 12 | cannelloni, box labeled “No pre-cooking” |
| 1 | cup shredded mozzarella |
| 4 | tablespoons minced parsley |
Notes on ingredients and swaps
All ingredients listed are suitable as written. If you prefer a leaner filling, opt for lean minced beef or veal. For a lighter béchamel, use skim milk instead of whole. The recipe calls for two separate amounts of parsley—one folded into the meat and another to finish the dish—so keep both on hand. The cannelloni must be the type labeled “No pre-cooking” so they will soften while baking with the sauce.
Equipment
- Large skillet or frying pan
- Medium saucepan
- Wooden spoon or spatula
- Mixing bowl and spoon
- Piping bag or small spoon for filling cannelloni
- 9×13-inch baking dish (or similarly sized casserole)
- Aluminum foil
Step-by-step instructions
Below is a clear, step-by-step version of the recipe directions, rewritten so each action is easy to follow while preserving the ingredient amounts and order. Read through once to understand the flow, then work through the steps in the kitchen.
- Prepare the filling: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add 1 pound minced beef or veal and break it up with a wooden spoon. Cook until the meat is browned and most of the moisture has evaporated, about 6–8 minutes.
- Add the minced aromatics: stir in 1 medium red onion (minced) and 1 red bell pepper (minced). Sauté for 3–4 minutes until the onion becomes translucent and the pepper softens.
- Add the garlic and tomato: stir in 4 crushed garlic cloves (about 1 tablespoon) and 1 large tomato (minced). Cook for 2 minutes to soften the tomato and release the garlic aroma.
- Add tomato sauce and seasonings: pour in 1 cup tomato sauce and mix to combine. Season the mixture with 3 teaspoons salt and 1½ teaspoon pepper (or adjust to taste). Simmer gently for about 5 minutes so the sauce reduces slightly and the flavors meld.
- Finish the filling with parsley: remove the skillet from heat and stir in 4 tablespoons minced parsley. Transfer the filling to a bowl and set aside to cool slightly while you make the béchamel.
- Make the béchamel sauce: In a medium saucepan, melt 3 tablespoons butter over medium heat. Once the butter foams, add 2 tablespoons all-purpose flour and whisk constantly for 1–2 minutes to form a smooth roux without browning it.
- Gradually add the milk: slowly pour in 2¼ cups whole milk (or skim), whisking constantly to prevent lumps. Continue cooking and whisking until the sauce thickens and coats the back of a spoon, about 4–6 minutes.
- Season the béchamel: remove the saucepan from heat and season with 1 teaspoon salt and 1 teaspoon pepper (these are the divided seasonings referenced in the ingredient list). Taste and adjust seasoning if needed.
- Fill the cannelloni: Prepare a piping bag or a resealable plastic bag with a corner snipped off, or use a small spoon. Place the box of 12 cannelloni (labeled “No pre-cooking”) on your work surface. Working carefully, pipe or spoon the meat filling into each cannelloni tube, filling them almost to the ends but leaving a little space so they don’t burst during baking.
- Assemble in the baking dish: Spread a thin layer of béchamel over the bottom of a 9×13-inch baking dish to prevent sticking. Place the filled cannelloni in a single layer in the dish.
- Pour remaining sauce: Spoon the remaining béchamel sauce evenly over the arranged cannelloni, making sure they are well covered so the “No pre-cooking” pasta can hydrate and cook through.
- Top and bake: Sprinkle 1 cup shredded mozzarella evenly over the béchamel sauce. Cover the baking dish tightly with aluminum foil. Bake in a preheated oven at 350°F (175°C) for 30–35 minutes.
- Finish and garnish: Remove the foil and bake for an additional 5–10 minutes, or until the cheese is bubbling and lightly golden on top. Remove the dish from the oven and let it rest for 5–10 minutes before serving. Sprinkle the remaining 4 tablespoons minced parsley over the top as a fresh garnish.
Serving suggestions
Canelones a la Dominicana (Dominican-Style Cannelloni) is rich and creamy, so pair it with a crisp, bright side to balance the plate. A simple green salad with a lemon or vinegar-based dressing, roasted vegetables, or a light citrusy slaw all work beautifully. A slice of crusty bread is perfect for sopping up any extra béchamel and tomato sauce.
Make-ahead and storage
You can assemble the cannelloni up to a day in advance, cover tightly, and refrigerate. Bake from chilled, adding a few extra minutes if necessary to ensure the center of the tubes is heated through. Leftovers keep well in an airtight container for 3–4 days in the refrigerator and reheat nicely in the oven at 325°F (160°C) until warm throughout. Portions also freeze well—place cooled, cooled, baked portions in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Troubleshooting tips
- If the béchamel seems too thin after adding the milk, return it to low heat and whisk gently until it thickens. If it becomes too thick, whisk in a splash of milk to loosen it.
- If your cannelloni are not soft after the recommended baking time, cover the dish and bake an additional 10–15 minutes, checking that there is enough sauce to help hydrate the pasta.
- To avoid over-salting, season the meat filling conservatively, then adjust after tasting the assembled filling or béchamel.
Flavor variations
Although this recipe keeps close to the classic structure, you can personalize it easily. Stir in a handful of grated Parmesan into the béchamel for an extra savory note. Add a splash of Worcestershire sauce or a teaspoon of smoked paprika to the meat while it cooks for deeper flavor. For a lighter version, swap the mozzarella for a lower-fat cheese or use skim milk in the béchamel.
Final notes
Canelones a la Dominicana (Dominican-Style Cannelloni) is a comforting casserole that brings together the best of rich meat filling and a silky white sauce in a dish that feeds a family and impresses guests. The recipe is approachable and forgiving, and the end result is pure, cozy satisfaction. Whether you’re making it for a weeknight dinner or for a Sunday meal, this tray-baked pasta will become a favorite for its creamy texture, balanced seasoning, and welcoming aroma.
Enjoy your Canelones a la Dominicana (Dominican-Style Cannelloni) hot from the oven, garnished with the bright parsley on top and a crisp salad on the side. Buen provecho!
Canelones a la Dominicana (Dominican-Style Cannelloni)
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C).
- Heat the olive oil in a large skillet over medium-high heat. Add the minced beef or veal and break it up with a spoon, stirring constantly until the meat changes color and all released liquid evaporates, then continue until lightly browned, about 5 minutes.
- Add the minced onion and crushed garlic to the meat and cook, stirring, until the onion becomes translucent.
- Stir in the minced tomato and minced red bell pepper and cook for 2–3 minutes.
- Add the tomato sauce, 3 teaspoons salt and 1½ teaspoons pepper (or to taste), mix well, cover and simmer over low heat until nearly all the liquid has evaporated, about 10 minutes.
- Stir the 4 tablespoons minced parsley into the meat mixture, remove from heat, and set the filling aside.
- Make the béchamel: in a medium saucepan, melt the butter over medium-low heat. Add the flour all at once and stir vigorously for 2–3 minutes until the roux turns slightly golden.
- Slowly pour in the milk while stirring constantly to avoid lumps. Continue stirring over medium-low heat for 2–3 minutes until the sauce thickens to a drinkable-yogurt consistency. Season with the remaining 1 teaspoon salt and 1 teaspoon pepper (or to taste), then remove from heat and let cool slightly.
- Pour half of the béchamel into a lasagna or baking pan and spread it evenly to form a base layer.
- Fill each uncooked cannelloni tube with the meat mixture using a small spoon. Arrange the filled cannelloni in the pan on top of the béchamel.
- Pour the remaining béchamel over the cannelloni to cover them evenly. Cover the pan tightly with aluminum foil.
- Bake covered for 30 minutes. Uncover, sprinkle the shredded mozzarella evenly over the top, and broil briefly until the cheese is bubbly and golden in spots.
- Remove from the oven, sprinkle with the remaining minced parsley, and serve.
Notes
- Use cannelloni labeled "no pre-cooking" so they bake properly.
- Stir the milk in gradually to avoid lumps in the béchamel.
- Adjust salt and pepper to taste at each stage.
- Let the béchamel cool slightly before pouring to avoid overcooking the pasta.
