Delicious Beef Cannelloni

Classic Italian Baked Cannelloni Recipe
Classic Italian Baked Cannelloni Recipe
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Ingredients

12 Cannelloni pasta tubes
1lb Ground Beef
1 Onion
1/4 tsp Dried sage
12oz Mozzarella cut into cubes
1/2 cup White wine
1/2 cup Olive oil
to taste Salt
For the bechamel sauce:
2 cups Milk
2 Yolk
4 tbsp Wheat flour
4 tbsp Butter
For the tomato sauce:
29oz (2 cans) Stewed tomatoes
1 Onion
2 tbsp Butter
1/2 cup White wine
to taste Salt
to taste Black pepper

Nutritional information

890
Calories
58g
Fat
198mg
Cholesterol
47g
Carbs
12g
Sugar
37g
Protein
Ingredients
  • For the bechamel sauce:

  • For the tomato sauce:

Delicious Beef Cannelloni

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As far as baked pasta dishes go, this Beef Cannelloni recipe is the King of them all! The Italians sure know how to come up with some meaty, saucy crowd-pleasers and this one of them. Cannelloni are basically pasta tubes, perfect for stuffing with delicious things. In this recipe, the filling is juicy beef flavored with wine and herbs, melting mozzarella cheese and creamy bechamel sauce, a winning combination!

The cannelloni and its amazing stuffing is then drenched in a yummy tomato sauce and baked until everything is hot and bubbling and gorgeous! For me, it’s always been a toss-up between lasagna and cannelloni but I think this recipe is just too delicious not to be a winner!

Ingridiens for Delicious Beef Cannelloni

To make Beef Cannelloni, you will need the following ingredients:

Steps to make Delicious Beef Cannelloni

1

Cook the beef mince

7

Heat the oil in a large pan over a medium heat. Add the beef, onion and herbs and cook until the meat has browned, breaking it down with a wooden spoon as it cooks.

2

Add the wine

5

Drain any excess fat that has accumulated in the pan. Add half a cup of wine and salt to taste and continue cooking, stirring every now and again, until the wine has evaporated.

3

Make the roux for the bechamel

1

Add 4 tablespoons of butter to a pan and melt over a medium heat. Add the flour and stir into the butter until you have a paste.

4

Add the milk to the bechamel

1

Add the milk, a little at a time, stirring constantly so that it blends with the flour mixture (the roux).

5

Boil the milk for the bechamel

1

Once you have incorporated all of the milk, bring the pan to a gentle boil. Keep stirring until the sauce thickens.

6

Add the bechamel to the eggs

1

Remove the pan from the heat and, whisking constantly, pour it slowly but continuously over the beaten eggs.

7

Add the bechamel to the meat

5

Pour the sauce over the meat and stir to combine. Add the mozzarella cubes and stir again until evenly distributed.

8

Cook the onion for the tomato sauce

2

Add 2 tablespoons of butter to a pan over a medium-low heat and melt. Add the onion and fry until softened.

9

Add the wine to the sauce

2

Pour 1/2 cup of wine into the pan and cook gently until evaporated.

10

Add the tomatoes to the sauce

10

Tip the cans of tomato into the pan, add salt to taste and bring to a gentle simmer. Cook for 15 minutes.

11

Cook the pasta

10

In the meantime, add the pasta to a large pot of salted boiling water and cook for 8-10 minutes, until al dente. Place the cooked pasta shells into a bowl of cold water to stop them cooking any further, and then drain and lay on a flat surface.

12

Heat the oven and prepare a dish

5

Preheat the oven to 400°F. Lightly oil a baking dish.

13

Fill the cannelloni

5

Using a spoon, fill each shell with some of the meat and bechamel mixture. Use your finger to ensure the filling goes all the way to the center of the shell.

14

Add the tomato sauce

1

Place the filled cannelloni in the baking dish and ladle the tomato sauce over the top.

15

Bake

10

Bake in the oven for 15 minutes. Remove and leave for 5 minutes before serving.

16

Serving Beef Cannelloni

I like my Beef Cannelloni with a large glass of chianti and some garlic ciabatta on the side. It’s the perfect dish for a Saturday night dinner at home. What do you think of this baked pasta dish? Let me know how you find it!

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!

  • Recipe Reviews:
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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 2
Linda from South Africa

Loved making this recipe! I changed the tomato sauce a little. 1 jar of basil tomato sauce with 1 can chopped Italian tomatoes.

The rest was spot on!

sarah

That was good!

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