Beef cannelloni

Beef cannelloni

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(30 ratings)

Prep: 45 mins Cook: 1 hr, 20 mins

Easy

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

  • Freezable

Nutrition: per serving

  • kcal479
  • fat23g
  • saturates12g
  • carbs39g
  • sugars9g
  • fibre2g
  • protein31g
  • salt1.28g
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Ingredients

  • 1kg lean minced beef
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 garlic cloves, crushed
  • 2 x 660g jars passata with basil
  • large pinch caster sugar
  • 400g dried cannelloni tubes

For the topping

  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

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

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

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).

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Comments, questions and tips

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allielovetocook
13th Oct, 2015
5.05
A bit of a faff, but well worth the effort! I halved the quantity but did three-quarters of the sauce (although a bit extra of the soft cheese). I couldn't get Passata with Basil, so I used a plain one (700g jar) but added around a teaspoon of both basil and oregano for flavour - it needs it or it's a bit bland. This meant that the meat sauce was delicious (used the entire big onion rather than half), once I added a little salt and pepper. And the white, cheesy sauce? .. mmmmmm, so lovely! I added about 50ml of extra milk and by the time it cooled the sauce was perfect. On dishing out I said to my daughter (who'd requested Cannelloni as she'd never tried it) "don't be expecting this again, it's too much faffing!" .. however, upon eating it I rapidly changed my mind!! This recipe is definitely a keeper!
clough91
16th Sep, 2015
5.05
Made half the quantity of mince mixture and the full quantity of white sauce which made 6 large portions. Added a bay leaf and about half a teaspoon of dried thyme and oregano to the meat mixture while it was simmering. Next time I'd cover it with foil for the first ten minutes while its in the oven as I found the cheese had browned before the pasta had finished cooking.
fionamordaunt@g...
4th Jul, 2015
5.05
This was my first time making cannelloni though I do often make lasagne. I have a little girl who often comes to play with my daughter and always asks for macaroni cheese. I persuaded her to give cannelloni a go as a change, as I bought some tubes on a whim. (How wild of me!) They wolfed this, as did everyone else who was in the house at the time. It really was delicious and very easy to make. I followed the recipe more or less exactly, which was different from my lasagne one, only I had one bottle of passata, rather then 2, which I used for the meat sauce so I used a little bit of the meat sauce in the bottom of the dish to stop the tubes sticking instead of the recommended held-back tomato sauce, which worked. I had plenty of meat sauce left to make another for the freezer, as recommended, but not enough white sauce and I mention it as I made the base for the cannelloni anyway and will make white sauce some other time, let cool and plonk it on the frozen meat sauce and cannelloni then pop back in the freezer to complete it, which I often do with other things and I hope that tip is of use to someone, I find the comments on here really helpful. Thank you good food!
Twinklebum99
12th May, 2015
First time making cannelloni and it was very tasty. Easy to follow recipe
Dee Willow
11th May, 2015
Has this recipe changed since all of these positive comments below? I have followed step 1 and tipped my beef in with the tomato sauce. Made my white sauce as per step 2. In step 3 I need the mince and sauce separate so the sauce goes in the dish and the beef goes in the cannelloni tubes!! Disaster!
elise251
10th Jun, 2015
Add 1 1/2 jars to the mince, the remaining 1/2 is used to go in the bottom of the dish. Hope that helps.
Suzyfinethank
7th Feb, 2015
I made this dish for the first time today excellent easy to follow
jenniea1
7th Feb, 2015
Absolutely delicious
nicolepdcfc's picture
nicolepdcfc
31st Jan, 2015
5.05
Made this for dinner and couldn't wait for leftovers the next day! Lovely.
RichieBoo
16th Jan, 2015
5.05
This as to be by far the nicest Beef Cannelloni I've ever tasted and the only one 've ever made (always bought pre-made before TUT TUT!) Followed the recipe to the "T" but now I add a bit more soft & hard cheese. We always fight for the left over piece! :)

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Dormouse7
31st Aug, 2015
To make this without jars of stuff and ready made tubes, I guess you use fresh cooked lasagna sheets for the tubes but how best to make the passata?
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