Cannelloni are one of the most adopted Italian pastas in Argentina, a must at weekend family gatherings, end-of-year celebrations, and cold days.
They’re made with crepes or pasta sheets filled with ground beef, covered in sauce and cheese, and broiled in the oven until golden.
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Argentine Beef Cannelloni
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Main Course
- Cuisine: Argentine
Ingredients
Nutrition
- Calories: 380
Ingredients
- 3 of eggs (for the crepes)
- 1 cup of milk (for the crepes)
- 1 cup of all-purpose flour (for the crepes)
- 1 pinch of salt (for the crepes)
- 500 g of ground beef (about 1.1 lb)
- 1 of onion, chopped
- 1 clove of garlic, chopped
- to taste of salt, pepper, and spices
- 3 cups of tomato sauce (bolognese) or white sauce
- 150 g of grated cheese (about 5.3 oz)
Instructions
- Make the crepe batter, beat the eggs with salt, stir in the milk, then gradually add the flour, beating until lump-free. Let rest for 20 minutes in the fridge.
- Cook the crepes, in a lightly oiled skillet, cook thin crepes on both sides until you’ve used all the batter.
- Make the filling, in a skillet, cook the ground beef with the onion and garlic until browned, seasoning with salt, pepper, and spices to taste.
- Fill, place a portion of the beef filling on each crepe and roll it up into a cannelloni tube.
- Arrange in the dish, place the cannelloni side by side in a baking dish.
- Cover with sauce, pour the tomato sauce or white sauce over the cannelloni.
- Broil, sprinkle with grated cheese and bake at 180°C (355°F) for 20 to 25 minutes, until the cheese is golden.
Tips for getting them right
- Letting the crepe batter rest in the fridge helps it come out thinner and more pliable.
- Cook the ground beef well before filling, making sure there’s no excess liquid left.
- You can combine tomato sauce and white sauce on top for a creamier result.
- The cannelloni can be assembled ahead of time and baked right before serving.
Traditional variations
- They’re also made with a ricotta and spinach filling instead of ground beef.
- Some families use dried pasta sheets instead of homemade crepes, hydrating them before filling.
How to serve
Cannelloni are served hot, fresh out of the oven, as a main dish.
They’re a classic of weekend family gatherings and end-of-year celebrations in Argentina.
Recommended sides
- Crusty bread
- Red wine
- Simple salad
Did you know?
Although of Italian origin, cannelloni were adopted in the Río de la Plata region decades ago and became a must-have dish at Argentine celebrations.
The version made with homemade crepes instead of dried pasta sheets is a very popular adaptation in Argentine kitchens.
Frequently Asked Questions
Yes, it's a common alternative: the dried pasta sheets are hydrated according to package instructions and filled the same way as the crepes.
Resting in the fridge helps the batter relax, resulting in thinner crepes that are easier to roll.
Yes, a very popular variation uses ricotta and cooked spinach instead of ground beef, following the same assembly.
Generally 20 to 25 minutes at 180°C (355°F), until the cheese on top is well browned.
