Beef cannelloni

Beef cannelloni

This is easier than you think to make and is so delicious, make double and pop one in the freezer

Difficulty and servings

Easy

Serves 12

Preparation and cooking times

Preparation time

Prep 45 mins

Cook time

Cook 1 hr 20 mins

Freezable

Method

  1. For the filling, dry-fry the beef in a non-stick pan on a medium-high heat, breaking up with a wooden spoon until browned - about 10 mins. Remove and set aside. Add the oil and cook the onion for 5 mins, until soft. Add the garlic for 1 min more, then tip in the beef and 1½ jars of the passata sauce and the sugar. Simmer for 20 mins while you make the white sauce.
  2. Heat the butter in a small pan. When foaming, stir in the flour for 1 min. Add the milk gradually, stirring all the time to achieve a lump-free sauce, then bubble for 2 mins while stirring. Remove from the heat and stir in the soft cheese with seasoning until dissolved. Set aside, covered with cling film to stop a skin forming.
  3. To assemble, pour the remaining tomato sauce into the base of 2-3 large baking dishes or 12 individual ovenproof dishes or foil containers. Spoon the beef into the cannelloni tubes using a teaspoon and lay on top of the sauce. Pour on the white sauce, then sprinkle with Parmesan. If freezing, allow to cool, then freeze wrapped well in cling film. To eat straight away, heat oven to 200C/180C fan/gas 6 and cook for 40-45 mins until the pasta is tender and topping golden. Defrost frozen cannelloni thoroughly, then cook as above for 50 mins-55 mins (or see tip).
Try

Cook from frozen

Cover with foil and cook at 180C/160C fan/gas 4 for 1 hr 15 mins (at this stage it should be defrosted). Then remove foil, increase oven to 200C/180C fan/gas 6 and cook for 30 mins more until piping hot. If you froze single portions, check 15 mins before the end of each stage - they may cook quicker.

PER SERVING

479 kcalories, protein 31g, carbohydrate 39g, fat 23 g, saturated fat 12g, fibre 2g, sugar 9g, salt 1.28 g

Recipe from Good Food magazine, June 2011.

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Latest comments and suggestions

  • Binder photo kate

    01 June 2011

    kate rated and commented on this recipe

    5 stars

    This was quick, easy and good to eat. I used only one jar of passata and made up the difference with red wine, I also found that it needed more oregano than suggested, but the cream cheese and herbs in the white sauce was lovely, will do this again when making lasagne.

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  • Binder photo CFL recipes

    17 June 2011

    CFL recipes rated and commented on this recipe

    5 stars

    Huge hit, my kids can't get enough of this. It was really easy to make and I agree that putting the garlicky cheese into the sauce was a real winner - gave it lots of flavour and made it really simple to make. It's fab to make a double batch just like that, too.

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  • Binder photo odette

    25 June 2011

    odette rated and commented on this recipe

    5 stars

    This was absolutely delicious! I found it a bit fiddly spooning the mixture into the cannelloni tubes so next time I will just get lasagne sheets and do it like a lasagne instead. Partner and toddler loved it too and all went back for seconds!

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  • Binder photo clairelou88

    25 September 2011

    clairelou88 rated and commented on this recipe

    4 stars

    really lovely! very fiddily though!

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  • Binder photo twint

    18 January 2012

    twint commented on this recipe

    O...M...G! absolutely delicious! will definately make this again! so easy to make too! i think i will use a piping bag to fill the cannelloni next time tho lol

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  • Binder photo susannahgrammar

    09 February 2012

    susannahgrammar rated and commented on this recipe

    5 stars

    Declared the new favourite in our house. This is the best white sauce recipe I have ever encountered - 5 stars for preparation ease and taste.

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  • Binder photo dc1961

    20 April 2012

    dc1961 commented on this recipe

    Cannelloni tubes are a very fiddly option. Try laying sheets of lasagne and placing a line of sauce down the middle, roll both sides over to the middle (making a tube). If you do this in the dish, you won't have much mess and it definitely doesn't make as much mess as the actual tubes do.

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  • Binder photo Joanne

    21 April 2012

    Joanne commented on this recipe

    I cooked this for family this eve. Would definitly make again. So glad I prepared it ahead as filling the cannelloni tubes was fiddly work. I advise having music on in the back ground, otherwise it gets a bit tedious! I have a brother who can be a bit of a fussy eater, but he loved this. Certainly a keeper!

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Difficulty and servings

Easy

Serves 12

Preparation and cooking times

Preparation time

Prep 45 mins

Cook time

Cook 1 hr 20 mins

Freezable

Ingredients

  • 1kg lean minced beef
  • 1 tbsp olive oil
  • 1 large onion , finely chopped
  • 4 garlic cloves , crushed
  • 2 x 660g jars passata with basil
  • large pinch caster sugar
  • 400g dried cannelloni tubes

FOR THE TOPPING

  • 50g butter
  • 50g plain flour
  • 600ml whole milk
  • 140g soft cheese with garlic and herbs
  • 140g Parmesan , grated
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PER SERVING

479 kcalories, protein 31g, carbohydrate 39g, fat 23 g, saturated fat 12g, fibre 2g, sugar 9g, salt 1.28 g

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