Cannelloni with Ground Beef Filling

Name: Cannelloni with Ground Beef Filling
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 500g ground beef (or mixed beef and pork for extra flavor); 1 medium onion, finely diced; 3 garlic cloves, minced; 400g chunky tomatoes (canned); 2 tablespoons tomato paste; 1 teaspoon dried oregano; 2 tablespoons olive oil; Salt and freshly ground black pepper to taste; 400ml whole milk; 2 tablespoons butter; 1 tablespoon all-purpose flour; A pinch of freshly grated nutmeg; Salt and white pepper to taste; 15 cannelloni tubes (dry pasta); 200g grated cheese (a mix of gouda and mozzarella works beautifully)

Featured in Family-Favorite Main Dishes.

Stuffed cannelloni with ground beef and béchamel sauce. 20 minutes preparation, 25 minutes baking time. A hearty casserole for 4 servings.

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By Reham

Updated on Fri, 04 Apr 2025 13:15:17 GMT

Cannelloni with meat filling: Creamy oven classic
When it comes to comfort food with Italian charm, these stuffed pasta tubes are my first choice. The mixture of savory minced meat, melting béchamel, and crispy cheese creates a taste experience that convinces even skeptical teenagers. Since I tried the recipe years ago at a friend's house in Bologna, it has become a regular part of our Sunday menus.

Our Basic Ingredients

Mixed ground meat: Beef/pork for depth & juiciness
Cannelloni tubes: Durum wheat semolina for stability
Béchamel: Butter, flour & whole milk for velvety texture

Preparation Steps

Brown the meat mixture

Sauté onion & garlic until translucent
Brown 500g ground meat until crumbly
Deglaze with tomato paste

Create tomato base

Add 400g tomatoes & oregano
Reduce for 10 minutes

Prepare béchamel

Melt 2 tbsp butter
Stir in 1.5 tbsp flour
Gradually add 400ml milk

Fill pasta

Coat baking dish with tomato sauce
Fill raw cannelloni with meat mixture

Layer & bake

Distribute remaining tomato sauce
Pour béchamel over top
Sprinkle with 200g cheese
Bake at 180°C for 30-35 minutes

Perfect Accompaniments

Arugula salad with balsamic
Crispy ciabatta
Barbera wine

Creative Variations

Vegetarian: Mushrooms, lentils & walnuts
Low-carb: Zucchini slices
Spicy: Chili flakes or harissa

Cannelloni with Meat Filling – Classic, Savory and Deliciously Baked | magichouserecipes.com

Storage & Reheating

24 hours in refrigerator
Freeze up to 3 months
Reheat for 15 min at 160°C

A dish that conquers hearts and stomachs alike – perfect for quiet evenings or noisy family gatherings.

Frequently Asked Questions

→ Can I prepare the cannelloni ahead of time?: Yes, prepare and store covered in the refrigerator. Increase baking time by 5-10 minutes.
→ What's the best way to fill the cannelloni?: A piping bag works easiest. Alternatively, use a small spoon or two teaspoons.
→ Do I need to pre-cook the pasta?: No, they cook in the sauce. Just ensure there's enough liquid and proper baking time.
→ Which cheese works best for topping?: Gouda, mozzarella or a mixture. Add parmesan for extra flavor.
→ Can I freeze this dish?: Yes, freeze before baking. When thawed, bake about 10 minutes longer.

Cannelloni with Ground Beef Filling

Classic cannelloni with ground beef filling and béchamel sauce, baked with flavorful cheese. An Italian pasta casserole.

Prep Time

20 Minutes

Cook Time

35 Minutes

Total Time

55 Minutes

By: Reham

Category: Main Courses

Difficulty: Intermediate

Cuisine: Italian

Yield: 4 Servings

Dietary: ~

Ingredients

→ For the meat sauce

01 500g ground beef (or mixed beef and pork for extra flavor)

02 1 medium onion, finely diced

03 3 garlic cloves, minced

04 400g chunky tomatoes (canned)

05 2 tablespoons tomato paste

06 1 teaspoon dried oregano

07 2 tablespoons olive oil

08 Salt and freshly ground black pepper to taste

→ For the béchamel sauce

09 400ml whole milk

10 2 tablespoons butter

11 1 tablespoon all-purpose flour

12 A pinch of freshly grated nutmeg

13 Salt and white pepper to taste

→ For assembly

14 15 cannelloni tubes (dry pasta)

15 200g grated cheese (a mix of gouda and mozzarella works beautifully)

Instructions

Step 01

Heat olive oil in a large skillet over medium heat. Add the diced onions and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Add the ground meat, breaking it up with a wooden spoon, and cook until no longer pink. Stir in the tomato paste, chunky tomatoes, oregano, salt and pepper. Simmer gently for about 10 minutes until slightly thickened.

Step 02

In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to make a roux (it should smell slightly nutty but not brown). Gradually whisk in the milk, ensuring no lumps form. Continue cooking and stirring until the sauce thickens enough to coat the back of a spoon. Season with salt, pepper, and nutmeg.

Step 03

Allow the meat sauce to cool slightly, then carefully fill each cannelloni tube with the meat mixture. You can use a small spoon or pipe it in using a piping bag or ziplock bag with the corner snipped off. Arrange the filled tubes in a single layer in a greased baking dish, then spread any remaining meat sauce over the top.

Step 04

Pour the béchamel sauce evenly over the cannelloni, then sprinkle with the grated cheese mixture. Bake in a preheated oven at 350°F (180°C) for 30-35 minutes until the pasta is tender and the top is golden and bubbling.

Notes

Let the dish rest for 5-10 minutes before serving to allow the sauces to set slightly, making it easier to portion.
For an extra flavor boost, serve with a sprinkle of freshly grated Parmesan cheese and some torn basil leaves.

Tools You'll Need

Rectangular baking dish (approximately 9×13 inches)
Large skillet or frying pan
Medium saucepan for the béchamel

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Contains gluten (pasta and flour)
Contains dairy (milk, butter, and cheese)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Calories: 791
Total Fat: 44 g
Total Carbohydrate: 51 g
Protein: 46 g

Reham

Hi! I'm Reham, the home cook and recipe developer behind Magic House Recipes. I love sharing kitchen-tested recipes that make cooking feel magical. From cherished family dishes to modern favorites, each recipe comes with my personal tips for success.