Classic Beef & Cheese Cannelloni

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🍽️ Recipe: Classic Beef & Cheese Cannelloni

  • Prep time: 30 mins

  • Cook time: 40 mins

  • Servings: 4–6 (approx. 12–14 tubes)

Ingredients

The Filling:

  • Ground Beef: 500g (1.1 lbs) lean beef

  • Aromatics: 1 small onion (finely diced), 2 cloves garlic (minced)

  • Spinach: 150g fresh spinach, wilted and squeezed dry

  • Cheeses: 250g Ricotta, 1/2 cup grated Parmesan

  • Egg: 1 large (to bind)

  • Seasoning: 1 tsp dried oregano, salt, and black pepper to taste

The Sauces & Pasta:

  • Pasta: 1 box (250g) dried cannelloni tubes (no-boil preferred)

  • Marinara: 2 cups of high-quality tomato sauce

  • Béchamel: 2 tbsp butter, 2 tbsp flour, 1.5 cups whole milk, pinch of nutmeg

  • Topping: 1.5 cups shredded Mozzarella

Instructions

  1. Prepare the Filling: Brown the beef with onions and garlic in a skillet until cooked through. Drain excess fat. Stir in the chopped spinach. Let it cool slightly, then mix in the ricotta, Parmesan, egg, and seasonings.

  2. Make the Béchamel: Melt butter in a small pot, whisk in flour for 1 minute, then slowly pour in milk. Whisk constantly until thickened. Season with salt and nutmeg.

  3. Stuff the Tubes: Transfer the beef mixture to a piping bag (or a plastic bag with the corner snipped). Squeeze the filling into the dry cannelloni tubes.

  4. Assemble: Spread 1 cup of marinara on the bottom of a large baking dish. Arrange the stuffed tubes in a single layer. Pour the remaining marinara over the center, then drape the white béchamel over the top.

  5. Bake: Sprinkle with mozzarella. Cover with foil and bake at 190°C (375°F) for 20 minutes. Remove foil and bake for another 15–20 minutes until the cheese is bubbly and golden.

💡 Notes & Tips

  • The “No-Boil” Secret: You don’t need to pre-boil the pasta! As long as the tubes are completely covered by the sauces, they will cook to al dente perfection in the oven.

  • Piping is Key: Don’t try to spoon the meat in; it’s messy and breaks the pasta. Using a piping bag is 10x faster.

  • Make-Ahead: You can assemble this the night before. Just add 5–10 minutes to the covered baking time if it’s coming straight from the fridge.

📊 Nutritional Info (Per Serving)

Values are estimates based on 6 servings.

Metric Amount
Calories 480 kcal
Protein 32g
Fat 24g
Carbs 34g
Fiber 3g

✨ Benefits of this Dish

  1. High Protein: Between the lean beef and the trio of cheeses, this is a powerhouse for muscle recovery.

  2. Iron-Rich: The combination of beef and spinach provides a significant boost of heme and non-heme iron.

  3. Calcium: A single serving provides nearly 30% of your daily calcium needs thanks to the dairy-rich sauces.

❓ Common Q&A

Q: Can I use Manicotti shells instead?

A: Absolutely. They are slightly larger and ridged, but the process and flavor remain identical.

Q: My cannelloni came out crunchy at the edges. Why?

A: This happens if the pasta isn’t fully submerged in sauce. Make sure the sauce reaches the very ends of the tubes before baking.

Q: Can I freeze this?

A: Yes! It freezes beautifully. Freeze it unbaked for the best texture later. Thaw in the fridge overnight before baking.

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