Savory and delicious Italian Beef Cannelloni covered with rich marinara and sprinkled generously with Mozzarella- all baked to golden, melty perfection. With an emphasis on being easy to make and using leftover vegetables, it is a comforting weeknight meal and freezer friendly!
Raise your hand if the back-to-school routine is slightly kicking your butt. A school nurse call, bogus bus routes, missing assignments, and a side of football practice…did I mention this is week two?
If you've never had stuffed pasta before, it’s like the best alternative to layered lasagna, and more consistent too. Everyone goes gaga over my Sausage Stuffed Shells, but it can be hard to find the Jumbo Shells. And, thus, this perfect new dinner recipe was born.
Beef Cannelloni is a hearty pasta dish covered in red sauce and topped generously with mozzarella cheese. It’s savory, hearty, and my personal favorite– kid friendly!
Here’s what I love most about this recipe:
- Extremely forgiving and customizable with leftover veggies, cheeses, or other meats!
- Made with easy to find ingredients and pantry staples.
- NO pre-cooking the pasta.
- That melty, bubbly cheese layer. Just divine!
- So much flavor! It's like a lasagna, but meatier and won’t slide when you cut it!
- Excellent food for gatherings - big batch recipe, stays fresh even hours after cooking it
Cannelloni Vs Manicotti
Cannelloni, Italian for “large reeds,” is traditionally stuffed with ingredients similar to other filled pastas like ravioli. Although considered an Old-World Italian classic, Cannelloni may be difficult to find in some grocery stores. Wavy Lasagna sheets can also be rolled into the traditional cannelloni shape after flash boiling.
Manicotti is the American version, but it is ridged and slightly larger. For freezing and leftovers, it does hold shape a bit better and those ridges are great at sucking up all the sauce flavor.
Ingredients and Variations
Here is an overview of the ingredients you will need including ideas for substitutions and variations.
Ground Beef. I prefer at least 80% ground beef, but you can use ground turkey, chicken, or sausage. You could also make this vegetarian by using a vegetarian meat alternative or stuffing the cannelloni with extra finely diced vegetables. Make sure to remove any excess liquid so your finished pasta is not overly watery.
Cannelloni or Manicotti Pasta. Either of these large, tubed pasta types work well. You could also roll lasagna sheets into spirals, although it’s harder to do. Make sure to flash boil lasagna sheets before filling so that they roll easily.
Mozzarella. I use part-skim shredded mozzarella. You can also use regular and grate your own.
Parmesan. I like to use freshly grated parmesan right off the block. The pre-shredded or grated parmesan tends to be a little dry and doesn’t melt the same way.
Marinara or Spaghetti Sauce. This recipe utilizes store-bought sauce, but feel free to make your own. My personal favorite is Ragu Chunky Garden because it is a sweeter sauce with loads of flavorful veggies. However, your personal favorite is always the best choice!
Vegetables. Mushrooms and green pepper are the go-to, but this recipe is excellent for using spinach, shredded carrots, or zucchini as well.
How To Stuff Cannelloni
I love this recipe for how easy, but maybe a little messy it is! However, if you would like a step-by-step peak at my preparation, then here you go!
- Make the Filling. The filling needs to be the right consistency to be able to pipe into the tubes. The best way I have found is to cook up the filling in a skillet and then blend it a little in either a food processor or a Ninja type blender. It should be minced, but not as smooth as a paste.
2. To fill the tubes, a piping bag is best. However, a Ziplock bag works in a pinch, which is what I have demonstrated in photo 1 above. Snip the tip off so the opening is just narrow enough to fit into the tubes. It might get a little messy- that’s ok.
3. Layer the rest of the ingredients. Because we are NOT pre-boiling the pasta, I do recommend pouring the marinara sauce over top of the tubes. You don’t need to completely drown the tubes, but the sauce allows everything to cook more evenly.
4. Bake. In a 9×13 dish, it should be baked until the edges bubble, about 35-40 minutes. Then remove the foil and brown it up a bit.
Reader’s Note: The sauce amount in the recipe is a little more than the photos suggest. Otherwise, you may not have seen the tubes at all!
What to Serve with Beef Cannelloni
For a beautiful Italian feast, I usually serve it with:
- Garlic Bread
- Garden Salad with Italian or White Balsamic Dressing
- Or an herbed Mediterranean Salad (sans the Salmon)
- Finish with a decadent slice or Tiramisu, Chocolate Cheesecake, or Sultry Chocolate Bundt Cake
Storage and Reheat Instructions
Store: Leftovers are amazing! It is good for 4-5 days in an airtight container in the refrigerator.
Reheat: This easy recipe keeps and reheats amazingly both in the oven and in the microwave.
- OVEN: Cover the pan with foil and bake at 350 degrees for approximately 30 minutes or until hot and bubbly.
- MICROWAVE: You can also reheat individual servings in the microwave by transferring to a microwave safe plate and microwaving for 90 seconds. I usually cut it up with a fork to evenly heat in the microwave without cold spots. Continue to microwave at 30 second intervals until heated through.
Freeze: I generally recommend freezing after baking, NOT before. Manicotti is a little more forgiving here because it holds its shape better. That way you can just pop it into the oven. I usually bake it covered for about 50-60 minutes or until the cheese is melted and everything is cooked through. In an airtight container, this recipe should last 3-4 months.
More Easy Stuffed Dinner Recipes
Frequently Asked Questions
Cannelloni will soften in the oven while baking, so there is NO need to boil it before baking the entire dish. In fact, boiling can lead it to being too soft.
Bechamel sauce is a creamy white sauce perfect for pouring overstuffed cannelloni for extra creaminess. In a small saucepan over medium heat, warm 1 cup of milk. In a separate sauce pan over medium heat, melt 2 tablespoons of butter. Add 2 tablespoons flour and whisk for 1-2 minutes until smooth. Slowly add in the milk and whisk for 2-3 minutes until thickened and bubbling. Pour over the casserole dish and tubes.
DO NOT stuff the cannelloni ahead of time unless you plan on baking it right away. They tend to get overly soft if you let it sit. If you need to cut out some time, I recommend making the filling, but not stuffing the tubes.
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Easy Beef Cannelloni
Equipment
- 1 Piping Bag Ziplock bag works in a pinch
Ingredients
- 20-25 Cannelloni Tubes or 14 Manicotti tubes *see notes below
Filling
- 1.5 lb Ground Beef
- 1 tablespoon Olive Oil
- 1 Yellow Onion minced, about 1 cup
- 2 Cloves of Garlic Minced
- 2 cup Petite Diced Vegetables Mushrooms and Green peppers
- 2 teaspoon Worcestershire Sauce
- 1 teaspoon Dried Basil
Topping
- 40 oz Marinara Sauce I use my favorite spaghetti sauce.
- 4 oz Shredded Mozzarella
- ½ cup Shredded Parmesan
- Parsley for garnish
Instructions
- Preheat oven to 350 degrees F.
- In a large skillet over medium heat, add 1 tablespoon Olive Oil and 2 Cloves of Garlic. Cook for 1 minute. Add 1 Yellow Onion. Cook until onions are translucent, about 5 minutes.
- Add 2 cup Petite Diced Vegetables, 1.5 lb Ground Beef, 2 teaspoon Worcestershire Sauce, and 1 teaspoon Dried Basil to the skillet. Cook until beef is cooked through, crumbling it as it cooks, and vegetables are soft. Drain.
- Add 1 cup of marinara sauce to the skillet and stir until warmed through.
- To get an even consistency in the filling, add the beef mixture to a food processor and chop for a few seconds to break up any large pieces. The mixture should minced in texture but NOT completely smooth like a paste.
- In a 13×9 casserole pan, add just enough marinara sauce to coat the bottom of the pan. This keeps the tubes from sticking.
- Stand 20-25 Cannelloni Tubes up and stuff the beef mixture in with a piping bag, large funnel, or a small spoon. Lay stuffed pasta into the casserole dish. Pour the remaining red sauce over the filled tubes in the casserole dish.
- Sprinkle 4 oz Shredded Mozzarella, ½ cup Shredded Parmesan, and Parsley over the casserole. Cover with foil.
- Bake for 35 minutes or until cheese is thoroughly melted and the edges are bubbling. Remove foil. Bake another 10 minutes or until the cheese is bubbly and starting to brown.
Recipe Notes
- OVEN: Cover the pan with foil and bake at 350 degrees for approximately 30 minutes or until hot and bubbly.
- MICROWAVE: You can also reheat individual servings in the microwave by transferring to a microwave safe plate and microwaving for 90 seconds. I usually cut it up with a fork to evenly heat in the microwave without cold spots. Continue to microwave at 30 second intervals until heated through.
Tammy says
My grocery store was out of cannelloni, so I used whole wheat manicotti instead. Worked out great!
Ben says
I mixed in ground venison and spinach, tasted delicious! It had the perfect amount of sauce too.
Kayden says
Such a great recipe and so delicious. I made my own sauce and it was perfect.
kalynn says
Very yummy! My son won’t eat mushrooms, but it wasn’t missed. Baking it took a little bit longer than the recipe said.
Bernetta says
Family favorite! Love when that happens.
Banu says
Yum! I added some ricotta cheese over the top and it was so good.
Cammie says
Great base. I used substitutions I had on hand. Hot Italian sausage; spinach and red pepper instead of mushrooms. Definitely a win!
Jaida says
Thank you for the tips about piping them. It was a bit messy but so delicious! My boyfriend was impressed.
Liza says
Definitely cheesy and full of flavor! Finally a recipe with a good amount of cheese.
Taylor says
Came out great! Had the perfect amount of sauce and plenty of cheese!
Lorna says
This was really, really good. I used classico’s meat sauce because it’s what I had on hand, but I think I would try the vegetable spaghetti sauce.
Brandon says
Made this for family over the holidays. Everyone thoroghly enjoyed it! I added some eggplant and zucchini to the mix to help it go further, but it’s a keeper.
Melissa says
I loved this recipe it’s one of my Italian favorites. I used manicotti because it is what I had and it was cheesy and delicious.