Description

This Baked Beef Cannelloni with Creamy Mozzarella Sauce is a rich, satisfying, and hearty dish perfect for weeknight family dinners or festive gatherings. Featuring tender pasta tubes stuffed with a savory beef filling and smothered in a velvety mozzarella sauce, it’s comfort food that delivers on flavor and presentation.

Ingredients

Scale

For the Beef Filling:

1.2 kg (about 4–5 cups) minced beef
2 large eggs
1 onion, finely chopped
Salt, to taste
Ground black pepper, to taste
Ground sweet paprika, to taste

For the Cannelloni:

20–25 dry cannelloni tubes
Olive oil, for greasing

For the Mozzarella Sauce:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups (480 ml) milk
1 cup (100 g) shredded mozzarella cheese
1/4 teaspoon ground nutmeg (optional)
Salt, to taste

For the Topping:

1/2 cup (50 g) grated Parmesan cheese
Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Beef Filling:

In a large skillet, heat a bit of olive oil over medium heat.
Add the chopped onion and sauté until softened and translucent.
Add the minced beef and cook until fully browned, breaking up clumps with a spatula.
Season with salt, black pepper, and paprika to taste.
Remove from heat and let the mixture cool slightly.
Once cooled, mix in the eggs to bind the filling.

2. Prepare the Mozzarella Sauce:

In a medium saucepan, melt butter over medium heat.
Add the flour and whisk for 1–2 minutes to form a roux.
Gradually pour in the milk while whisking to avoid lumps.
Cook until the sauce thickens enough to coat the back of a spoon.
Stir in mozzarella cheese until fully melted.
Season with salt and a pinch of nutmeg (if using). Remove from heat.

3. Assemble the Cannelloni:

Preheat the oven to 190°C (375°F).
Grease a large baking dish with olive oil.
Using a spoon or piping bag, stuff each cannelloni tube with the beef filling.
Arrange the filled cannelloni in the prepared dish in a single layer.

4. Add the Sauce:

Pour the mozzarella sauce evenly over the stuffed cannelloni.
Sprinkle grated Parmesan cheese over the top.

5. Bake:

Cover the dish with aluminum foil and bake for 30 minutes.
Remove foil and bake an additional 10 minutes, or until golden and bubbling.

6. Garnish and Serve:

Let the dish rest for 5 minutes before serving.
Garnish with freshly chopped parsley.

Notes

Use a piping bag or zip-top bag with the corner snipped off to fill cannelloni easily.
Add chili flakes to the beef filling for extra heat.
Check your pasta package—some cannelloni tubes may need pre-boiling.

For a richer sauce, substitute part of the milk with heavy cream.