Beef cannelloni

Beef cannelloni

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(20 ratings)

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Cooking time

Prep: 45 mins Cook: 1 hr, 20 mins

Skill level

Easy

Servings

Serves 12

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
479
protein
31g
carbs
39g
fat
23g
saturates
12g
fibre
2g
sugar
9g
salt
1.28g

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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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).

Recipe from Good Food magazine, June 2011

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Comments

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fruitcake44's picture
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I cheated a bit with this and used a jar of tomato and basil pasta sauce adding extra garlic and italian herbs. I put the cooled meat mixture into a plastic food bag with the corner cut off to fill the cannelloni tubes which was very quick and easy. I only halved the cheese sauce for 3 of us and glad I did as it needed it, we also found the topping a bit thick so I would add more milk next time and would reduce the cooking time to 30-35 mins as it had dried out a bit. We still enjoyed it though and I will be making this again.

judithsimpson's picture
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I made this last night and it was good, but everyone said they prefer lasagne. Maybe it was just the different flavours that put them off. I made a half portion, but noted previous comments and used practically a whole portion of the topping - it needs it. To fill the tubes easily, cool the meat sauce in the fridge overnight, use the smallest spoon you have and stand each tube in a teacup as you go. Sitting down to do it helps as well!

abcdefghijord's picture
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Made this the other night, I added oregano to the sauce mix. I made my own by adding garlic to a carton of chopped tomatoes and whizzed up in the blender. I did plan to add a bit of pesto to the sauce mix but the jar got smashed a few days before! I usually simmer my mince for 1-2 hours to make sure it's tender, I followed the instructions and found the beef to be less tender. Will cook out for longer next time. I also found there wasn't enough sauce to make the cannelloni's tender. I cooked to the specified time and ended up with sticky al dente cannelloni. I also added a glass of red wine to the mince before adding the tomato mix. I underestimated how long it would take to fill the cannelloni, time consuming and messy but worth it in the end. Made a great alternative to lasagne. Will make again but add more sauce and cook the beef for longer to make it more tender. Loved the garlic and herb white sauce though!

happyred2's picture

Made this tonight and found it to be very bland and tasteless. I followed the recipe to the letter so cannot understand why its getting such good reviews. Definitely will not be making it again.

yvonne robertson's picture

made this in the morning and my daughter helped me fill the cannelloni tubes as this part is really time consuming, heated through in the evening and it went down a treat, very tasty will defo make again.

ethompsone's picture

Delicious! I used lasagne and rolled each sheet. Although I loved the cheese sauce made with the soft garlic cheese, I think next time - and there will definitely be a next time - I will use more milk to make the sauce more runny!

ramblinghaggis's picture

literally just made this and it was absolutely lovely. Made to the recipe, though i added fresh basil leaves to the mince as well as the basil passata. Prefer this dish to lasagne, much easier to serve!

rachaelcake's picture
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This dish was delicious!! I persevered with the cannelloni tubes by filling them by standing them on end in the baking dish then leaning them down. This stops the filling coming out and ensures it does not spill all over the table! Mine needed about 10 minutes less than the time. But other than that it was a delicious meal for all of the family.

minnakw's picture
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Great change from lasagna. Used lamb mince instead and was delicious.

keenoyt's picture
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Just made this again but added a red pepper finely diced and fresh garlic to the cheese sauce and its still amazing! Omnomnom!

cshobbs's picture
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Excellent! But, as suggested, I did replace the tubes with lasagne sheets, filled and then rolled up. I substituted the soft cheese with goat's cheese - great sauce.

simonekrieger's picture
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This is a lovely recipe. Yes, filling cannelloni is diddly, but worth the effort. Don't bother trying a piping bag though as al that happens is the liquid runs all over your hands and the meat gets caught up in the bag! Using fresh lasagne sheets is a quicker alternative, but more expensive.

katy_t's picture
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A new favourite in our house- absolutely delicious! I even used extra light soft cheese and it was fantastic...

janjanorsett's picture
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The family loved this recipe found it easy albeit a bit messy was worth it though I added some red wine and a little beef stock for extra flavour will certainly be doing this again.

jweg1210's picture
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Went down a storm with the whole family... but like everybody else I found filling cannelloni tubes tiresome and will do the recipe as a lasagne next time.

rubysoho's picture

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!

dc1961's picture

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.

susannahgrammar's picture
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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.

keenoyt's picture
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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

clairelou88's picture
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really lovely! very fiddily though!

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