Baked Beef Cannelloni with Creamy Mozzarella Sauce

Why You’ll Love This Recipe

This dish combines the savory richness of minced beef with a velvety mozzarella sauce, all encased in tender cannelloni tubes. The creamy texture and cheesy goodness make it a comforting meal, while the hearty beef filling adds depth and satisfaction. It's a perfect choice for gatherings, family meals, or any occasion that calls for a delicious, crowd-pleasing dish.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Beef Filling:

• 1.2 kg (about 4-5 cups) minced beef

• 2 chicken eggs

• Salt to taste

• Ground black pepper to taste

• Dried ground sweet paprika to taste

• 1 onion, finely chopped

For the Cannelloni:

• 20–25 cannelloni tubes

• Olive oil for greasing

For the Mozzarella Sauce:

• 2 tablespoons unsalted butter

• 2 tablespoons all-purpose flour

• 2 cups (480 ml) milk

• Salt to taste

• 1 cup (100 g) shredded mozzarella cheese

• ¼ teaspoon nutmeg (optional)

For Topping:

• ½ cup (50 g) grated Parmesan cheese

• Fresh parsley, chopped (for garnish)

Directions

1. Prepare the Beef Filling:

   • In a large skillet, heat a little olive oil over medium heat. Add the chopped onion and sauté until softened.

   • Add the minced beef to the skillet and cook until browned.

   • Season with salt, black pepper, and sweet paprika. Remove from heat and let cool slightly.

   • Once cooled, mix in the eggs to bind the filling.

2. Prepare the Mozzarella Sauce:

   • In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to form a roux.

   • Gradually pour in the milk while whisking to prevent lumps. Cook until the sauce thickens.

   • Stir in mozzarella cheese, salt, and nutmeg (if using) until smooth. Remove from heat.

3. Assemble the Cannelloni:

   • Preheat your oven to 190°C (375°F).

   • Grease a baking dish with olive oil.

   • Stuff each cannelloni tube with the beef filling and arrange them in the prepared dish.

4. Add the Sauce:

   • Pour the creamy mozzarella sauce evenly over the stuffed cannelloni.

   • Sprinkle grated Parmesan cheese over the top.

5. Bake:

   • Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.

   • Remove the foil and bake for an additional 10 minutes or until the top is golden and bubbly.

6. Garnish and Serve:

   • Remove from the oven and let cool for 5 minutes. Garnish with fresh parsley before serving.

Servings and Timing

• Servings: 6–8 servings

• Prep Time: 30 minutes

• Cook Time: 40 minutes

• Total Time: 1 hour 10 minutes

Variations

• Vegetarian Option: Replace the beef with sautéed spinach and ricotta cheese for a vegetarian version.

• Spicy Twist: Add chili flakes to the beef mixture for a spicy kick.

• Creamier Sauce: Substitute some of the milk with heavy cream for a richer sauce.

Storage/Reheating

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Freeze: Freeze the unbaked or baked dish for up to 2 months. Defrost in the refrigerator overnight before reheating.

• Reheat: Warm in the oven at 180°C (350°F) until heated through.

FAQs

Can I use other meats for the filling?

Yes, you can substitute beef with turkey, chicken, or pork.

Can I make this dish vegetarian?

Replace the beef with sautéed spinach, ricotta, and mushrooms for a vegetarian version.

What if I don’t have cannelloni tubes?

Use lasagna sheets; roll the filling into the sheets and place them seam-side down.

Can I use pre-shredded mozzarella?

Yes, but freshly shredded mozzarella melts better and gives a creamier sauce.

Can I prepare this dish in advance?

Yes, you can assemble the cannelloni and refrigerate them overnight before baking.

How can I make the sauce spicier?

Add chili flakes or cayenne pepper to the beef filling or the mozzarella sauce.

Can I freeze the assembled dish?

Yes, freeze the unbaked or baked dish for up to 2 months.

How do I prevent the cannelloni from sticking together?

Ensure the pasta tubes are well-stuffed and arranged in a single layer in the baking dish.

Can I use a different type of cheese?

Yes, you can substitute mozzarella with provolone or fontina for a different flavor.

Is this dish gluten-free?

No, the cannelloni tubes contain gluten. Use gluten-free pasta tubes if needed.

Conclusion

Baked Beef Cannelloni with Creamy Mozzarella Sauce is a delicious and satisfying dish that’s easy to prepare and perfect for any occasion. With a flavorful beef filling and creamy, cheesy sauce, it’s sure to become a family favorite. Try this recipe for a comforting and crowd-pleasing meal!

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Baked Beef Cannelloni with Creamy Mozzarella Sauce is a comforting and hearty dish featuring minced beef stuffed in cannelloni tubes, baked with a rich and creamy mozzarella sauce, perfect for family dinners or special occasions.

• Author: Janet
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6–8 servings
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Low Fat

Ingredients

1.2 kg (about 4-5 cups) minced beef

2 chicken eggs

Salt to taste

Ground black pepper to taste

Dried ground sweet paprika to taste

1 onion, finely chopped

20–25 cannelloni tubes

Olive oil for greasing

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups (480 ml) milk

Salt to taste (for sauce)

1 cup (100 g) shredded mozzarella cheese

¼ teaspoon nutmeg (optional)

½ cup (50 g) grated Parmesan cheese (for topping)

Fresh parsley, chopped (for garnish)

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Instructions

1. In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until softened.
2. Add minced beef and cook until browned.
3. Season with salt, black pepper, and sweet paprika. Remove from heat and let cool slightly.
4. Mix in eggs to bind the filling once cooled.
5. In a saucepan, melt butter over medium heat. Add flour and whisk for 1-2 minutes to form a roux.
6. Gradually whisk in milk and cook until sauce thickens.
7. Stir in mozzarella cheese, salt, and nutmeg (if using) until smooth. Remove from heat.
8. Preheat oven to 190°C (375°F). Grease a baking dish with olive oil.
9. Stuff cannelloni tubes with beef filling and arrange in the baking dish.
10. Pour mozzarella sauce evenly over stuffed cannelloni.
11. Sprinkle grated Parmesan cheese over the top.
12. Cover dish with aluminum foil and bake for 30 minutes.
13. Remove foil and bake an additional 10 minutes until top is golden and bubbly.
14. Remove from oven, let cool for 5 minutes, then garnish with fresh parsley before serving.

Notes

• Vegetarian option: Replace beef with sautéed spinach and ricotta cheese.
• For a spicy twist, add chili flakes to the beef mixture.
• Use heavy cream instead of some milk for a richer sauce.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• Freeze unbaked or baked dish for up to 2 months; thaw overnight in fridge before reheating.
• Reheat in oven at 180°C (350°F) until heated through.
• Substitute mozzarella with provolone or fontina cheese for different flavors.
• Use gluten-free pasta tubes to make the dish gluten-free.

Nutrition

• Serving Size: 1 serving
• Calories: 480 kcal
• Sugar: 5 g
• Sodium: 520 mg
• Fat: 28 g
• Saturated Fat: 12 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.5 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 32 g
• Cholesterol: 120 mg