Classic Meat Cannelloni
A comforting, hearty Italian classic featuring tender pasta tubes stuffed with a savory, herb-infused meat filling and baked in a rich tomato sauce.
Ingredients
- •12 dried cannelloni pasta tubes
- •1 lb (450g) ground beef
- •1 small yellow onion, finely diced
- •2 cloves garlic, minced
- •1/2 cup (120ml) beef broth
- •1 tablespoon olive oil
- •1 teaspoon dried oregano
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •2 cups (500ml) high-quality marinara sauce
- •2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- 2
Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, then add the garlic and cook for another minute.
- 3
Add the ground beef to the skillet, breaking it up with a spoon, and cook until browned. Drain any excess fat.
- 4
Stir in the beef broth, oregano, salt, and pepper. Simmer for 5 minutes until the liquid has mostly evaporated, then remove from heat and let cool slightly.
- 5
Using a small spoon or a piping bag, carefully fill each dry cannelloni tube with the meat mixture and arrange them in a single layer in the prepared baking dish.
- 6
Pour the marinara sauce evenly over the top of the pasta tubes, ensuring they are well-covered so they soften properly during baking.
- 7
Cover the dish tightly with aluminum foil and bake for 25 minutes.
- 8
Remove the foil and bake for an additional 5-10 minutes until the pasta is tender and the sauce is bubbling.
- 9
Garnish with fresh parsley before serving.
💡 Chef tips
- To make ahead, assemble the dish completely, cover, and refrigerate for up to 24 hours before baking; add 5-10 minutes to the total bake time.
- If you prefer a softer texture, you can briefly blanch the cannelloni tubes in boiling water for 2 minutes before filling.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven.
✅ How it should turn out
The finished dish features tender pasta tubes yielding to a savory, well-seasoned meat filling, all enveloped in a vibrant, aromatic tomato sauce that smells of oregano and garlic.