Beef Cannelloni

Rich, saucy, and irresistibly cheesy — Beef Cannelloni is the ultimate comfort dish that turns a simple dinner into something truly special. Imagine tender pasta tubes stuffed with a flavorful spinach-beef filling, baked in a luscious tomato sauce, and topped with gooey melted cheese. This Italian-inspired classic is perfect for cozy family dinners, weekend gatherings, or when you want to impress with minimal fuss. Whether you’re cooking for guests or craving a hearty homemade meal, this Beef Cannelloni will have everyone asking for seconds.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Rich and comforting: A creamy, cheesy bake that satisfies every craving.
• Balanced flavors: The blend of herbs, beef, and tomato creates a deep, savory flavor base.
• Great make-ahead meal: Prepare it in advance and simply bake when ready to serve.
• Crowd-pleaser: Perfect for family dinners, potlucks, or a romantic night in.
• Restaurant-quality at home: It tastes like something from your favorite Italian bistro—without the price tag.

Ingredients Needed

For the Sauce

• 1 tbsp olive oil
• 2 garlic cloves, minced
• ½ onion, finely chopped
• 1 small carrot, finely chopped (optional, for natural sweetness)
• 1 celery rib, finely chopped (optional, for extra flavor depth)
• 800 g (28 oz) canned crushed tomatoes
• 2 cups (500 ml) low-sodium chicken or vegetable broth
• ½ tsp each dried thyme, oregano, salt, and black pepper
• ¼ tsp red chili flakes (optional, for a gentle kick)

For the Spinach-Beef Filling

• 1 tbsp olive oil
• 2 garlic cloves, minced
• ½ onion, finely chopped
• 500 g (1 lb) lean ground beef
• 250 g (8 oz) frozen chopped spinach, thawed and drained well
• 1 beef bouillon cube, crumbled
• 1 tsp Worcestershire sauce
• ½ tsp black pepper
• 1 cup of the prepared cannelloni sauce (to moisten the filling)

For the Cannelloni

• 21–24 cannelloni tubes (220 g / 7 oz) or 10 manicotti tubes
• 2 cups shredded mozzarella cheese (or any good melting cheese)
• Fresh parsley, chopped (for garnish, optional)

How to Make Beef Cannelloni

1. Prepare the Sauce

1. Heat olive oil in a large saucepan over medium-high heat. Add garlic and onion; sauté for about 2 minutes until fragrant.
2. Stir in the carrot and celery, cooking for another 5 minutes until softened—this builds a rich flavor foundation.
3. Add crushed tomatoes, broth, thyme, oregano, salt, pepper, and chili flakes. Stir well.
4. Bring to a gentle simmer, then reduce the heat to medium. Cover and let it cook for about 10 minutes.
5. Blend the sauce with an immersion blender until smooth and velvety (or let cool slightly before blending in a food processor). Set aside.

2. Make the Filling

1. In a large skillet, heat olive oil over medium-high heat. Add garlic and onion; cook for 2 minutes until the onion becomes translucent.
2. Add ground beef and cook, breaking it up with a spatula, until it browns evenly and no pink remains.
3. Stir in the spinach, crumbled bouillon cube, Worcestershire sauce, black pepper, and 1 cup of the prepared sauce.
4. Cook for another 2 minutes, then remove from heat. Let it cool slightly — this makes filling the tubes easier.

3. Assemble the Cannelloni

1. Preheat your oven to 180°C (350°F).
2. Spoon or pipe the beef mixture into the cannelloni tubes. (A piping bag makes this faster, but a teaspoon works fine.)
3. Spread 1 ¼ cups of the tomato sauce evenly over the bottom of a 23×33 cm (9×13 inch) baking dish.
4. Arrange the filled cannelloni in a single layer over the sauce.
5. Pour the remaining sauce evenly over the top, then sprinkle with mozzarella cheese.
6. Loosely cover with aluminum foil and bake for 25 minutes.
7. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.
8. Let it rest for a few minutes before serving. Garnish with chopped parsley if desired.

Serving and Storage Tips

• To serve: Pair with garlic bread, a crisp green salad, or roasted vegetables.
• To store: Refrigerate leftovers in an airtight container for up to 4 days.
• To reheat: Warm individual portions in the microwave or reheat the full dish in the oven at 160°C (320°F) until heated through.
• To freeze: Assemble but don’t bake—cover tightly and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.

Helpful Notes

• Filling variation: Substitute beef with ground turkey, pork, or a plant-based mince for a lighter option.
• No piping bag? Use a resealable plastic bag with the corner snipped off—it works perfectly!
• Extra cheesy? Mix parmesan with mozzarella for more flavor depth.
• For a creamy twist: Add a layer of béchamel sauce before topping with cheese.
• Time saver: Make the sauce ahead—it keeps well in the fridge for 3 days or freeze for up to 1 month.

Conclusion

This Beef Cannelloni brings all the comfort and flavor of classic Italian cooking to your own kitchen. With its savory beef-spinach filling, smooth tomato sauce, and golden cheesy topping, it’s a dish that feels indulgent yet achievable on any night of the week. Perfect for feeding a crowd or enjoying leftovers for lunch, this recipe is one you’ll come back to again and again.
If you tried this recipe, leave a star rating and comment below — we’d love to hear how it turned out!
And don’t forget to share your delicious results on Pinterest or Facebook — what’s your favorite variation? Do you add ricotta or a creamy layer? Let us know!

Frequently Asked Questions (FAQ)

Can I use fresh spinach instead of frozen?

Yes! Use about 4–5 cups of fresh spinach. Sauté it briefly until wilted, then drain well and chop before adding to the filling.

Can I make Beef Cannelloni ahead of time?

Absolutely. Assemble it a day ahead, cover tightly, and refrigerate. Bake when ready to serve, adding 5–10 extra minutes of bake time.

Is this recipe freezer-friendly?

Yes — both baked and unbaked versions freeze beautifully. Just make sure it’s completely cool before wrapping and freezing.

Can I use lasagna sheets instead of cannelloni tubes?

Yes! Soften the sheets in boiling water, then fill and roll them up before layering in the dish.

Why is my sauce too thin?

If your sauce seems watery, let it simmer uncovered for a few extra minutes until it thickens enough to coat the back of a spoon.