Cannelloni with Beef
Cannelloni with beef is a baked pasta supper that looks like effort but mostly runs itself once it is in the oven. A thick tomato and mince filling goes into dried tubes with no pre-boiling, and a generous blanket of homemade béchamel and Cheddar cooks the pasta as it bakes. Make the filling first, let it cool, then fill, sauce and bake for 50 minutes.
- Total
- 2 h 12 min
- Prep
- 25 min
- Cook
- 1 h 22 min
- Serves
- 4
- Per serving
- 740kcal
Filling cannelloni with beef without breaking the tubes
Cannelloni is Italian, and a meat ragù under béchamel is a popular home-style way to bake it. The filling must be thick and fully cooled, otherwise it seeps out of the tubes and the sauce turns thin.
A piping bag makes filling twelve tubes quick: a freezer bag with a corner cut off works just as well. Pack the tubes side by side so they support each other and cannot move as you pour in the sauce.
Method for cannelloni with beef
Tap a time to start a timer.
- Cook the filling Heat the oil in the frying pan over a medium heat. Fry the onion for until soft, add the garlic for , then add the mince. Cook for , breaking it up, until no pink remains. Stir in the tomatoes, purée, oregano, salt and pepper and simmer for , until thick enough that no liquid pools. Leave to cool for .
- Make the béchamel Heat the oven to 200°C (180°C fan), gas 6. Melt the butter in the saucepan, stir in the flour and cook for . Add the milk a little at a time, whisking, then simmer for until it coats the back of a spoon. Season with the nutmeg and salt.
- Fill the tubes Spread 4 tbsp of béchamel over the base of the dish. Fill each tube from the end with the cooled mince, using a piping bag or teaspoon, and lay them in a single, snug layer.
- Cover and bake Pour the remaining béchamel over the tubes so that every one is completely covered, then scatter over the Cheddar. Cover tightly with foil and bake for . Remove the foil and bake for more, until golden and bubbling.
- Check and rest Slide a knife into the middle tube: it should be tender and the filling steaming hot. Leave to stand for before serving, so the sauce sets slightly.
Serving and swaps
A crisp green salad with a sharp dressing cuts through the richness. Garlic bread is traditional, and a handful of baby spinach stirred into the mince adds vegetables without changing the method.
The same savoury filling is good in stuffed peppers with beef. For another pasta supper made with mince, try pasta with minced beef and cream.
Common problems and fixes for cannelloni with Beef
- The pasta is still hard after baking.
- Any tube that sticks out of the sauce stays dry. Cover them completely with béchamel, seal the dish tightly with foil for the first 35 minutes, and bake until a knife slides in easily.
- The tubes split when you fill them.
- Do not force the filling in. Cool the mince, use a piping bag cut about 1.5cm wide, and fill from one end while holding the tube gently.
- The béchamel is lumpy.
- The milk went in too fast or too cold. Add it a splash at a time, whisking, and if lumps remain, whisk hard off the heat or pass the sauce through a sieve.
Frequently asked questions about cannelloni with Beef
Do you need to boil cannelloni tubes first?
No. Dried tubes soften in the oven as long as they are completely covered in sauce and the dish is sealed with foil for the first 35 minutes.
Can you make cannelloni with beef ahead or freeze it?
Yes. Assemble the dish, cover and chill for up to 24 hours, then add 10 minutes to the foil-covered baking time. Unbaked, it freezes for up to 3 months; thaw in the fridge overnight. Cooked leftovers keep 2 days in the fridge and should be reheated until steaming hot.
Can you use fresh lasagne sheets instead of tubes?
Yes. Cut fresh sheets into rectangles, roll them around the filling and bake for 25–30 minutes at the same temperature. They do not need the foil for as long.
What can you use instead of beef mince?
Pork or turkey mince work, cooked until no pink remains. For a vegetarian version, use 400g cooked green lentils and a handful of spinach in place of the beef.
How did you like the recipe?
4.8 / 5 · 50 ratings
