Canelones a la Dominicana (Dominican-Style Cannelloni)

If you love comforting pasta bakes that combine rich meat filling, a creamy béchamel sauce, and melty cheese, then Canelones a la Dominicana (Dominican-Style Cannelloni) will become a new favorite. This version keeps things straightforward and flavorful: a well-seasoned minced beef (or veal) filling, enveloped in no-pre-cook cannelloni tubes, topped with a velvety milk sauce and finished with gooey mozzarella. It’s the kind of dish that feeds a family, travels well for potlucks, and always invites seconds.

This recipe follows a classic Dominican approach to stuffed pasta with a few pantry-friendly steps so you can have dinner on the table without fuss. The ingredient list is intentionally simple, and the method breaks the process into neat, achievable stages: prepare the filling, make the sauce, assemble the tubes, and bake until golden and bubbling. Read on for tips to make it your own and for the full step-by-step recipe written clearly and simply.

Why you’ll love Canelones a la Dominicana (Dominican-Style Cannelloni)

• Comfort food with character: Rich minced meat seasoned with onion, bell pepper, and garlic, brightened by tomato and parsley.
• Make-ahead friendly: Assemble in advance and bake when you’re ready, or prepare components separately for easier timing.
• Meal crowd-pleaser: The creamy milk sauce and melted mozzarella ensure everyone at the table will be satisfied.

Ingredients

Amounts below are exact to the source and preserved as written:

• 2 tablespoons 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 teaspoons 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

Prep notes and substitutions

Choose minced beef or veal based on your preference. Either works well; both provide a satisfying, savory base. The recipe preserves all ingredient amounts as listed. The cannelloni must be the kind labeled “No pre-cooking” so they soften correctly in the oven with the sauce.

Make sure your tomato sauce is a basic, smooth variety for best results. If you prefer a brighter tomato presence, use a slightly chunkier sauce but the total volume should remain 1 cup. The recipe calls for 3 teaspoons of salt in the meat filling and a separately measured 1 teaspoon salt in the milk sauce; taste and adjust as you go.

Kitchen tools

• Large skillet or frying pan
• Spoon or spatula for stirring
• Medium saucepan for sauce
• Measuring cups and spoons
• 12-cavity baking dish (9×13 works well) or similar
• Fork or small spoon for filling cannelloni tubes
• Grater for mozzarella if not pre-shredded

Step-by-step instructions

The directions below are rewritten into clear, step-by-step wording that follows the original order and preserves ingredient amounts exactly.

1. Make the meat filling

1. Heat 2 tablespoons olive oil in a large skillet over medium heat until it shimmers.
2. Add 1 pound minced beef, or veal to the hot oil. Break the meat apart with a spatula and cook until it begins to brown, about 5–7 minutes.
3. Add 1 medium red onion (minced) and 1 red bell pepper (minced). Sauté with the meat, stirring occasionally, until the vegetables soften, about 4–5 minutes.
4. Stir in 4 garlic cloves (crushed, about 1 tablespoon) and cook for 30 seconds to 1 minute until fragrant.
5. Add 1 large tomato, minced, and 1 cup tomato sauce. Stir to combine and bring the mixture to a gentle simmer.
6. Season the filling with 3 teaspoons salt (or to taste) and 1½ teaspoon pepper (or to taste). Mix thoroughly so the spices are evenly distributed.
7. Reduce heat to low and simmer uncovered for 6–8 minutes, allowing flavors to meld and excess moisture to reduce slightly. Taste and adjust seasoning if needed.
8. Remove the skillet from heat and stir in 4 tablespoons minced parsley. Allow the filling to cool slightly before stuffing the pasta tubes so it’s easier to manage.

2. Make the milk sauce (white sauce)

1. In a medium saucepan, melt 3 tablespoons butter over medium heat until it foams but does not brown.
2. Add 2 tablespoons all-purpose flour to the melted butter. Whisk continuously for about 1–2 minutes to form a smooth roux and cook off the raw flour taste. The roux should be pale and not take on color.
3. Slowly pour in 2¼ cups whole milk, or skim, while whisking constantly to prevent lumps. Keep whisking until the mixture thickens and becomes smooth, about 4–6 minutes.
4. Season the milk sauce with 1 teaspoon salt (divided; use here) and 1 teaspoon pepper (divided; use here). Whisk and taste, adjusting lightly if needed.
5. Remove the sauce from heat once it reaches a creamy, pourable consistency. If it becomes too thick, stir in a splash of milk to thin it slightly so it will soak into the uncooked cannelloni during baking.

3. Stuff the cannelloni tubes

1. Preheat your oven to 350°F (175°C).
2. Pour a thin layer of the milk sauce into the bottom of a 9×13-inch baking dish or another ovenproof dish that will hold 12 tubes comfortably. This base layer prevents the cannelloni from sticking and helps them cook evenly.
3. Using a small spoon or a piping bag, carefully fill each of the 12 cannelloni tubes with the meat mixture. Pack the filling gently but firmly so each tube is well filled.
4. Arrange the filled cannelloni in a single layer on top of the milk sauce base in the baking dish, leaving a little space between tubes so sauce can circulate.

4. Assemble and bake

1. Pour the remaining milk sauce evenly over the arranged cannelloni so each tube is well covered and the sauce reaches the edges of the dish.
2. Sprinkle 1 cup shredded mozzarella evenly across the top of the sauced cannelloni.
3. Bake in the preheated oven for 25–30 minutes, or until the sauce is bubbling and the cheese on top is melted and golden in spots.
4. If the tops brown too quickly before the sauce is hot at the centers, cover loosely with aluminum foil and continue baking until heated through.
5. Remove the dish from the oven and sprinkle the final 4 tablespoons minced parsley over the top for a fresh, herby finish.
6. Allow the casserole to rest for 5–10 minutes before serving so the sauce sets slightly and the cannelloni are easier to portion.

Serving suggestions

Slice into portions and serve warm with a simple green salad or roasted vegetables. A crisp side of steamed green beans or a citrus-dressed arugula salad provides a bright contrast to the creamy, savory bake. Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.

Tips for success

• Use the “no pre-cooking” cannelloni as specified so they soften properly while baking. If you only have pre-cook tubes, follow their package instructions and adjust the baking liquid and time accordingly.
• Don’t over-thin the milk sauce; it should be thick enough to cling to the tubes but pourable. If too thick, add a tablespoon of milk at a time until you reach the desired consistency.
• Allow the filled tubes to sit in the sauce for a few minutes before baking so the pasta can begin to absorb moisture; this helps ensure even cooking.
• For a deeper tomato flavor in the filling, simmer it a bit longer to concentrate the sauce, but avoid drying the filling out—leave enough moisture so it’s easy to pipe into the tubes.

Make-ahead and freezing

• Assemble the filled cannelloni and cover the baking dish tightly with plastic wrap or foil. Refrigerate for up to 24 hours before baking. Add an extra 5–10 minutes to the baking time if baking straight from chilled.
• To freeze: assemble in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Bake from frozen at 350°F (175°C), covered, for 45–60 minutes, uncovering for the last 10–15 minutes so the cheese browns.

Final thoughts

Canelones a la Dominicana (Dominican-Style Cannelloni) is a soul-satisfying dish that brings together familiar Mediterranean pasta techniques with Dominican flavor sensibilities: bold, seasoned meat, plenty of onion and garlic, and bright parsley to finish. It’s forgiving, family-friendly, and an excellent vehicle for leftovers or entertaining. Whether you’re making it for a weeknight dinner or a weekend gathering, this recipe reads easily and delivers dependable, delicious results.

Enjoy the process of filling the tubes and watching the sauce bubble up through the pasta—this is the kind of dish that rewards patience with comforting, cheesy goodness. Buen provecho!