Beef Cannelloni

Rich, saucy, and irresistibly cheesy — this Beef Cannelloni is the ultimate comfort dish. Tender pasta tubes are filled with a savory spinach-beef mixture, smothered in a rich tomato sauce, and topped with bubbling mozzarella cheese. Perfect for family dinners, gatherings, or a cozy weekend meal.

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Prep Time 25

Cook Time 45

Total Time 1 10

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 520

Ingredients Method Notes

Ingredients

For the Sauce

1 tbsp olive oil
2 cloves garlic, minced
0.5 onion, finely chopped
1 small carrot, finely chopped (optional)
1 rib celery, finely chopped (optional)
800 g canned crushed tomatoes
500 ml low-sodium chicken or vegetable broth
0.5 tsp each dried thyme, oregano, salt, and black pepper
0.25 tsp red chili flakes (optional)

For the Spinach-Beef Filling

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

For the Cannelloni

220 g cannelloni tubes (or 10 manicotti tubes)
2 cups shredded mozzarella cheese
fresh parsley, chopped (for garnish, optional)

Method

Prepare the Sauce: Heat olive oil in a large saucepan over medium-high heat. Add garlic and onion; sauté for about 2 minutes until fragrant. Stir in carrot and celery, cooking 5 minutes until softened. Add crushed tomatoes, broth, herbs, salt, pepper, and chili flakes. Simmer for 10 minutes, then blend until smooth and set aside.
Make the Filling: In a skillet, heat olive oil over medium-high heat. Add garlic and onion; cook 2 minutes until translucent. Add beef and cook until browned. Stir in spinach, bouillon, Worcestershire sauce, pepper, and 1 cup of sauce. Cook 2 more minutes, then remove from heat and cool slightly.
Assemble the Cannelloni: Preheat oven to 180°C (350°F). Fill cannelloni tubes with the beef mixture. Spread 1 ¼ cups of sauce in a 23×33 cm dish, arrange filled tubes, top with remaining sauce and mozzarella. Cover with foil and bake 25 minutes. Uncover and bake 10 minutes more until golden and bubbly. Garnish with parsley and serve.

Notes

For a creamy twist, add a layer of béchamel sauce before topping with cheese. Make ahead and refrigerate for up to a day before baking. To freeze, assemble but do not bake — freeze up to 2 months. Substitute ground beef with turkey, chicken, or plant-based mince for a lighter version.