Classic Meat Cannelloni
A comforting, restaurant-quality Italian classic featuring tender pasta tubes stuffed with a savory, herb-infused ground beef filling.
Ingredients
- •12 dried cannelloni tubes
- •1 lb (450g) lean ground beef
- •1 small yellow onion, finely diced
- •2 cloves garlic, minced
- •1/2 cup (120ml) beef broth
- •1 tablespoon tomato paste
- •1 teaspoon dried oregano
- •2 cups (500ml) marinara sauce
- •2 tablespoons extra virgin olive oil
- •1/4 cup fresh parsley, chopped
- •Salt and black pepper to taste
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 until browned. Drain any excess fat.
- 4
Stir in the tomato paste, oregano, salt, pepper, and beef broth. Simmer for 5 minutes until the liquid has mostly evaporated, then stir in the fresh parsley and let the mixture cool slightly.
- 5
Spread about 1/2 cup of the marinara sauce across the bottom of the prepared baking dish.
- 6
Using a small spoon or a piping bag, carefully fill each raw cannelloni tube with the meat mixture and arrange them in a single layer in the baking dish.
- 7
Pour the remaining marinara sauce evenly over the top of the pasta, ensuring all tubes are well-covered to help them soften during baking.
- 8
Cover the dish tightly with aluminum foil and bake for 25 minutes, then remove the foil and bake for an additional 5 minutes until the pasta is tender and the sauce is bubbling.
💡 Chef tips
- If you prefer softer pasta, you can parboil the cannelloni tubes for 2 minutes before filling, though ensure they are still firm to the touch.
- Assemble the dish up to 24 hours in advance and keep it refrigerated; simply add 10 minutes to the covered baking time when cooking from cold.
- For a richer flavor, add a splash of balsamic vinegar to the meat mixture while it simmers.
✅ How it should turn out
The finished dish should feature perfectly tender pasta tubes encased in a rich, savory tomato sauce with a hearty, aromatic meat filling that is piping hot and fragrant with herbs.