Beef cannelloni

Beef cannelloni

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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).

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
7th Jun, 2014
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
7th Mar, 2014
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!
11th Nov, 2013
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.
12th Oct, 2013
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.
29th Sep, 2013
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!
16th Sep, 2013
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!
14th Aug, 2013
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.
3rd May, 2013
Great change from lasagna. Used lamb mince instead and was delicious.
3rd Apr, 2013
Just made this again but added a red pepper finely diced and fresh garlic to the cheese sauce and its still amazing! Omnomnom!
26th Feb, 2013
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?