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Baked Beef Cannelloni with Creamy Mozzarella Sauce

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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.

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

1/4 teaspoon nutmeg (optional)

1/2 cup (50 g) grated Parmesan cheese (for topping)

Fresh parsley, chopped (for garnish)

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

Find it online: http://recipesbyjanet.com/baked-beef-cannelloni-with-creamy-mozzarella-sauce/