Beef cannelloni

Beef cannelloni

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(48 ratings)

Prep: 45 mins Cook: 1 hr, 20 mins


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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  • 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



    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 is a dairy product made from separating whole milk or cream into fat and…

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



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


  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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No but's it's got to be butter's picture
No but's it's g...
10th Aug, 2019
Many thanks fionamordaunt@g... , I found your review helpful and inspiring! I'm going to try your recipe next weekend:) ksh
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!
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.
7th Feb, 2015
I made this dish for the first time today excellent easy to follow
7th Feb, 2015
Absolutely delicious
nicolepdcfc's picture
31st Jan, 2015
Made this for dinner and couldn't wait for leftovers the next day! Lovely.
16th Jan, 2015
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! :)
25th Aug, 2014
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.
15th Aug, 2014
Top tip - put mince mix in to a piping (icing bag) and then quickly and easily fill the tubes! The does mean you need to avoid large lumps but if you cook brown of the mince first then cut you veg small it will not be an issue! Hope this helps folks ( editor - could edit the recipe to recommend this method as it will help people a lot!


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