Meat Cannelloni
Tender pasta tubes stuffed with a savory meat filling, baked under a blanket of rich marinara and melted cheese.
Ingredients
- •12 dried cannelloni tubes
- •1 lb ground beef (450g)
- •1 small yellow onion, finely diced
- •2 cloves garlic, minced
- •1 cup ricotta cheese (225g)
- •1 large egg, lightly beaten
- •1/2 cup grated Parmesan cheese (50g)
- •2 cups marinara sauce (500ml)
- •1.5 cups shredded mozzarella cheese (150g)
- •2 tbsp olive oil
- •1 tsp dried Italian seasoning
- •Salt and freshly ground black pepper to taste
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- 2
Heat olive oil in a skillet over medium heat, add the diced onion, and sauté until soft and translucent, about 4 minutes.
- 3
Add the minced garlic and ground beef to the skillet, breaking up the meat with a wooden spoon, and cook until browned completely.
- 4
Drain any excess fat from the skillet, season the meat mixture with Italian seasoning, salt, and pepper, then let it cool slightly.
- 5
In a large bowl, combine the ricotta cheese, beaten egg, half of the Parmesan cheese, and the cooked meat mixture, stirring until well combined.
- 6
Spoon the meat filling into a piping bag or use a small spoon to carefully stuff the raw cannelloni tubes.
- 7
Spread half of the marinara sauce evenly across the bottom of the prepared baking dish.
- 8
Arrange the stuffed cannelloni tubes in a single layer over the sauce.
- 9
Pour the remaining marinara sauce evenly over the pasta tubes, ensuring they are fully covered so they soften properly while baking.
- 10
Top with the shredded mozzarella cheese and the remaining Parmesan cheese.
- 11
Cover the baking dish tightly with aluminum foil and bake for 20 minutes.
- 12
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbling, and golden brown on top.
- 13
Let the cannelloni rest for 10 minutes before serving to help them set.
💡 Chef tips
- Make ahead by assembling the dish a day in advance, covering it, and keeping it in the refrigerator until ready to bake (add 5-10 minutes to the covered baking time).
- If you don't have cannelloni tubes, you can use large conchiglioni (pasta shells) or even tender lasagna noodles rolled up like sleeping bags.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven or microwave.
✅ How it should turn out
The finished cannelloni features tender pasta filled with savory seasoned beef and creamy ricotta, topped with a bubbling, golden crust of melted cheese and tangy tomato sauce.