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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29th Dec, 2012
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.
13th Sep, 2012
A new favourite in our house- absolutely delicious! I even used extra light soft cheese and it was fantastic...
11th Sep, 2012
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.
17th Jun, 2012
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.
21st Apr, 2012
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!
20th Apr, 2012
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
9th Feb, 2012
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.
18th Jan, 2012
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
25th Sep, 2011
really lovely! very fiddily though!
25th Jun, 2011
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!


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