Canelones de Carne (Catalan Meat Cannelloni with Béchamel)
Tubes of pasta filled with a savoury pork and beef mixture, then baked under a creamy béchamel and golden cheese. Traditional on Boxing Day in Catalonia.
Made with White bechamel sauce and Spanish sofrito. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 30
- LevelMedium
- Costabout £1.56 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 190°C (170°C fan). Heat the olive oil in a large pan over a high heat. Brown both minces for 8 to 10 minutes, breaking up the lumps, until no pink remains.
9 min - 2
Stir in your ready made sofrito (see the base recipe) and the red wine. Simmer for 10 minutes until thick and almost dry. Season, then leave to cool for 10 minutes.
10 min - 3
Spoon the cooled filling into the cannelloni tubes using a spoon or a piping bag with a wide nozzle.
- 4
Stir the nutmeg into your ready made béchamel sauce (see the base recipe). Spread a thin layer over the bottom of a large baking dish.
- 5
Lay the filled tubes in a single layer. Cover with the rest of the béchamel, making sure every tube is covered so the pasta softens, then sprinkle with the parmesan.
- 6
Cover with foil and bake for 25 minutes. Remove the foil and bake for 15 to 20 minutes more until golden and bubbling. Rest for 5 minutes before serving.
40 min
Tips
- Cool the filling before stuffing. A hot filling softens the tubes and makes them tear.
- If using fresh lasagne sheets instead of tubes, cut them into squares, roll around the filling and place seam side down.
- Cover every tube with sauce. Any pasta left uncovered stays hard in the oven.
Storing and freezing
Keeps in the fridge for up to 3 days, cooled within 1 to 2 hours. Freezes well for up to 2 months, assembled and unbaked or baked. Reheat until steaming hot all the way through.
Questions
Why is it called Sant Esteve cannelloni?
In Catalonia, canelons are traditionally eaten on 26 December, Sant Esteve (St Stephen's Day), often made with leftover roast meats from Christmas Day.
Can I use leftover roast meat?
Yes. Finely chop or mince about 500 g of cooked roast meat, stir it into the sofrito and wine and cook for 5 minutes. That is how the dish was traditionally made.
Can I make it gluten free?
Not as written. Use gluten free cannelloni or lasagne sheets, and make the béchamel with gluten free flour. Check the base recipe notes for the gluten free version.
More made with white bechamel sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.