Beef cannelloni

Beef cannelloni

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(22 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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clairelou88's picture
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really lovely! very fiddily though!

odettesproat's picture
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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!

Hawie's picture
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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.

boistizon's picture
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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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