There’s something irresistibly comforting about a pasta dish baked until bubbly, wrapped around a rich, savory filling, and topped with a creamy sauce. Canelones a la Dominicana (Dominican-Style Cannelloni) takes that universal appeal and gives it a bright Caribbean spin: a seasoned meat filling, a tender tube of pasta, and a silky white sauce that coats every bite. This version is written to be fully in line with dietary preferences that avoid certain ingredients, using straightforward pantry staples and a few fresh items to bring authentic Caribbean warmth to your table.

Why you’ll love this recipe

Canelones a la Dominicana (Dominican-Style Cannelloni) manages to be both hearty and elegant. The filling cooks quickly and develops deep savory notes from caramelized onion, roasted pepper, and garlic. The tomato sauce adds gentle acidity and color, while the béchamel (white sauce) creates a smooth, custardy blanket that browns and bubbles in the oven. It’s a complete meal in one dish that travels well to potlucks and feeds a family with leftovers that reheat beautifully.

Ingredients

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

Notes on ingredients

The list uses common ingredients you likely already have. I kept the meat choice and quantities exactly as listed: minced beef or veal works beautifully. The recipe calls for “no pre-cooking” cannelloni—these tubes are filled dry and cook in the oven as the sauce hydrates them. Use whole milk for a richer béchamel or skim for a lighter finish. The parsley appears in two places: once in the meat filling and again for finishing, giving a fresh green lift.

Equipment

Large skillet or frying pan
Medium saucepan for béchamel
Mixing spoon and spatula
9×13-inch baking dish (or similar)
Measuring cups and spoons
Knife and cutting board

Step-by-step directions

Below are clear, rewritten directions that follow the original order and use the exact ingredient amounts listed above. Read through once before starting so you can prep your ingredients and preheat the oven when needed.

Prep: Preheat the oven to 350°F (175°C). Mince the red onion and red bell pepper. Crush or finely chop the garlic cloves to yield about 1 tablespoon. Mince the large tomato and set aside. Measure out the tomato sauce, salt, pepper, and parsley. Have the 12 dry cannelloni tubes and 1 cup shredded mozzarella ready.
Cook the aromatics: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the minced red onion and the minced red bell pepper. Sauté, stirring occasionally, until the vegetables soften and begin to turn golden, about 5–7 minutes.
Add garlic and tomato: Stir in the crushed garlic and the minced large tomato. Cook for 2–3 minutes until the tomato softens and the mixture becomes fragrant.
Brown the meat: Increase the heat slightly and add 1 pound minced beef, or veal, breaking it up with your spoon. Cook until the meat is no longer pink and begins to brown, about 6–8 minutes. Continue stirring so it cooks evenly and mixes with the aromatics.
Add tomato sauce and seasonings: Pour in 1 cup tomato sauce, then add 3 teaspoons salt and 1½ teaspoon pepper (taste and adjust if desired). Stir to combine. Allow the mixture to simmer gently for 5 minutes so the flavors meld and excess liquid reduces slightly.
Finish the filling: Stir in 4 tablespoons minced parsley. Remove the skillet from the heat and set the meat filling aside to cool just enough so you can handle it for filling the pasta tubes.
Make the béchamel (white sauce): In a medium saucepan, melt 3 tablespoons butter over medium heat. Once melted and foamy, add 2 tablespoons all-purpose flour and whisk constantly for about 1–2 minutes to form a roux; this will remove the raw flour taste but should not brown deeply.
Add milk and season: Gradually whisk in 2¼ cups whole milk, or skim, ensuring the mixture is smooth and free of lumps. Continue to cook, stirring frequently, until the sauce thickens to a creamy consistency, about 5–7 minutes. Season the béchamel with 1 teaspoon salt and 1 teaspoon pepper, divided as needed for your taste.
Assemble the cannelloni: Spoon the cooled meat filling into a piping bag or a resealable plastic bag with one corner snipped off for easy filling. Hold each tube upright and carefully fill with the meat mixture; fill all 12 cannelloni tubes. If you prefer, use a small spoon to pack the filling into each tube.
Layer the dish: Spread a thin layer of the béchamel (about 1 cup) on the bottom of a 9×13-inch baking dish to prevent sticking and help the pasta hydrate. Arrange the 12 filled cannelloni in a single layer in the dish. Pour the remaining béchamel evenly over the tubes so each one is well covered.
Add cheese and parsley: Sprinkle 1 cup shredded mozzarella evenly over the top of the béchamel-covered cannelloni. Finish with the remaining 4 tablespoons minced parsley for a fresh, herbaceous contrast.
Bake: Cover the baking dish loosely with aluminum foil and bake in the preheated 350°F (175°C) oven for 25 minutes. After 25 minutes, remove the foil and continue baking for an additional 10–15 minutes, or until the cheese is melted and the top is lightly golden. The “no pre-cooking” cannelloni should be tender after baking as the béchamel and tomato sauce hydrate the pasta.
Rest and serve: Remove from the oven and let the canelones rest for 5–10 minutes before serving. This short rest helps the sauce set slightly and makes serving neater. Serve warm with an extra sprinkling of minced parsley, if desired.

Serving suggestions

Canelones a la Dominicana (Dominican-Style Cannelloni) pairs beautifully with a crisp green salad tossed in a bright vinaigrette or a simple cabbage slaw to cut the richness. For a fuller Caribbean-style meal, serve alongside sweet fried plantains or a side of braised vegetables. A toasted baguette or garlic bread is also lovely for sopping up any remaining béchamel.

Make-ahead and storage

You can assemble the dish up to a day in advance. Keep it covered in the refrigerator and bake just before serving, adding a few extra minutes to the baking time if you’re starting from cold. Leftovers keep well for 3–4 days in an airtight container and reheat in a 350°F oven until warmed through, about 15–20 minutes. Individual portions reheat nicely in the microwave as well.

Tips for success

Use the “no pre-cooking” cannelloni exactly as directed: the béchamel and tomato sauce are what soften the pasta in the oven. If you accidentally have pre-cooked tubes, reduce the baking time and watch for over-browning.
Don’t overfill the tubes; leave a small gap at each end so the béchamel can move around and ensure even cooking.
If your béchamel becomes too thick, whisk in a splash of milk to loosen it before pouring over the assembled tubes.
Adjust salt and pepper to taste. The amounts given are a solid starting point, but fresh tomatoes and different brands of tomato sauce can vary in intensity.
For extra flavor, brown the meat a little more for deeper caramelization, or add a pinch of paprika or ground cumin to the filling if you like smoky accents.

Variations

You can adapt this recipe to suit different preferences. Swap the minced beef or veal for ground turkey for a lighter filling, keeping all other ingredient amounts identical. For a vegetarian twist, substitute a mix of finely chopped mushrooms and cooked lentils for the meat and follow the same seasoning and assembly steps. If you prefer a cheesier top, mix half a cup of grated Parmesan into the mozzarella before sprinkling it on top.

Final thoughts

Canelones a la Dominicana (Dominican-Style Cannelloni) is a warm, comforting dish with balanced layers of texture and flavor. The tender pasta, savory meat filling, bright tomato notes, and creamy béchamel come together in a way that’s both familiar and distinct. It’s a dazzling weeknight option or a show-stopping main for guests. Follow the steps and ingredient amounts above for reliable, delicious results every time.

Enjoy your canelones—and don’t forget to serve them with a crisp salad or sweet plantains to complete the meal.

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Canelones a la Dominicana (Dominican-Style Cannelloni)

Classic Dominican-style cannelloni filled with a savory beef ragù and topped with creamy béchamel and melted mozzarella.

Prep Time10

Cook Time1

Total Time1 10

Servings: 6 servings

Ingredients

2 tablespoons olive oil
1 pound minced beef or veal
1 medium red onion, minced
1 medium red bell pepper, minced
4 cloves garlic, crushed about 1 tablespoon
1 large tomato, minced
1 cup tomato sauce
3 teaspoons salt (or to taste)
1.5 teaspoons black pepper (or to taste)
4 tablespoons minced parsley
3 tablespoons butter
2 tablespoons all-purpose flour
2.25 cups whole milk or skim milk
1 teaspoon salt divided (or to taste)
1 teaspoon black pepper divided (or to taste)
12 pieces cannelloni (no pre-cooking required) box labeled "No pre-cooking"
1 cup shredded mozzarella
4 tablespoons minced parsley (for garnish)

Instructions

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 up with a spoon; cook, stirring, until the meat changes color and most liquid has evaporated, about 5 minutes, then brown lightly.
Add the minced onion and crushed garlic and cook, stirring, until the onion is translucent.
Add the minced tomato and minced red bell pepper and cook for a couple of minutes, then stir in the tomato sauce. Season with 3 teaspoons salt and 1½ teaspoons pepper (or to taste). Reduce heat to low, cover, and simmer about 10 minutes until most liquid has evaporated.
Stir 4 tablespoons minced parsley into the meat mixture, remove from heat, and set aside.
Meanwhile, make the béchamel: melt 3 tablespoons butter in a medium saucepan over medium-low heat. Add 2 tablespoons flour all at once and stir vigorously to form a roux; cook 2–3 minutes until it changes color.
Slowly whisk in 2¼ cups milk a little at a time, stirring constantly to avoid lumps. Continue stirring for 2–3 minutes until the sauce thickens to a pourable, yogurt-like consistency. Season with the remaining 1 teaspoon salt and 1 teaspoon pepper (or to taste). Remove from heat and let cool to room temperature; it will thicken further as it cools.
Pour half of the béchamel into a lasagna or baking pan and spread evenly.
Fill each uncooked cannelloni tube with the meat filling using a small spoon, then arrange the filled tubes 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 at 350°F (175°C). Remove the foil, sprinkle shredded mozzarella over the top, and broil or place under a hot oven element until the cheese is bubbly and golden in spots.
Remove from the oven, sprinkle with the remaining 4 tablespoons minced parsley, and serve.