Baked Cannelloni with Beef and Mozzarella

Imagine a bubbling tray of pasta, the scent of rich tomato sauce filling the air, and golden melted mozzarella stretching as you scoop out your first bite. This baked cannelloni with beef and mozzarella is a dish that feels like a warm hug on a chilly evening. It’s hearty, full of flavor, and looks as stunning on the table as it tastes on your fork. Whether you’re feeding a crowd or just craving some comfort, this dish delivers every single time.

Behind the Recipe

This recipe was born from a Sunday tradition in our family. Every weekend, we’d gather around the kitchen table and roll pasta sheets, spoon in the meat filling, and carefully tuck them into a baking dish like tiny edible presents. My grandmother used to say the secret was in the sauce and the way the mozzarella browned just right under the broiler. Those memories still linger every time I pull this dish from the oven, and now it’s become a staple in my own home.

Recipe Origin or Trivia

Cannelloni, which means “large reeds” in Italian, is a traditional cylindrical pasta that’s typically stuffed and baked. Its roots trace back to the regions of Emilia-Romagna and Campania. Unlike manicotti, which is often ridged and made from pre-formed tubes, cannelloni is typically made by rolling sheets of pasta around the filling. The combination of meat, cheese, and tomato sauce is classic Italian comfort food at its finest.

Why You’ll Love Baked Cannelloni with Beef and Mozzarella

Let me tell you why this recipe is going to earn a spot in your regular rotation:

Versatile: You can swap out the beef for turkey, chicken, or even a veggie mix if you’re feeling adventurous.

Budget-Friendly: A few pantry staples and some ground beef go a long way in making a full, satisfying meal.

Quick and Easy: With ready-made pasta sheets or tubes, the prep is much simpler than it looks.

Customizable: Add spinach, mushrooms, or different cheeses to suit your taste.

Crowd-Pleasing: There’s just something about melted cheese and pasta that makes everyone happy.

Make-Ahead Friendly: Prep it the day before and just pop it in the oven when you’re ready.

Great for Leftovers: It reheats beautifully and might even taste better the next day.

Chef’s Pro Tips for Perfect Results

Let’s make sure your cannelloni turns out delicious every time.

• Slightly undercook the pasta if boiling it first so it doesn’t get mushy in the oven.
• Use freshly shredded mozzarella for better melt and flavor.
• Let the dish rest for 10 minutes after baking for easier slicing and better flavor.
• A layer of sauce on the bottom prevents the pasta from sticking or drying out.
• Mix a bit of grated Parmesan into the filling for added richness and depth.

Kitchen Tools You’ll Need

Before we dive in, make sure you’ve got the right tools on hand.

Baking Dish: A medium-sized dish, about 9×13 inches, is ideal.

Mixing Bowls: For combining the filling ingredients.

Saucepan: To prepare your tomato sauce.

Spoon or Piping Bag: For filling the cannelloni easily.

Foil: To cover the dish while baking so the cheese doesn’t burn.

Ingredients in Baked Cannelloni with Beef and Mozzarella

Let’s talk ingredients. Each one plays a part in creating that comforting flavor and texture we love.

1. Cannelloni Tubes: 12 pieces. These hold the filling and soak up the sauce as they bake.
2. Ground Beef: 500 grams. The hearty base for your filling.
3. Mozzarella Cheese: 300 grams shredded. Melts beautifully and adds that gooey topping.
4. Ricotta Cheese: 250 grams. Creamy and balances the richness of the beef.
5. Parmesan Cheese: 50 grams grated. Adds sharpness and a salty kick.
6. Egg: 1 large. Helps bind the filling together.
7. Garlic: 2 cloves minced. Brings out flavor in the meat.
8. Onion: 1 medium finely chopped. Adds sweetness and body to the sauce.
9. Tomato Passata: 700 ml. The base of the luscious tomato sauce.
10. Olive Oil: 2 tablespoons. For sautéing and depth of flavor.
11. Salt and Pepper: To taste. Essential for seasoning.
12. Fresh Basil: A handful chopped. For brightness and a touch of freshness.

Ingredient Substitutions

Making tweaks? Here are some great swaps.

Ground Beef: Ground turkey or plant-based mince.
Ricotta Cheese: Cottage cheese or mascarpone.
Mozzarella Cheese: Provolone or shredded fontina.
Tomato Passata: Canned crushed tomatoes or tomato puree.
Fresh Basil: Dried basil or fresh parsley.

Ingredient Spotlight

Ricotta Cheese: Light and creamy, ricotta gives the filling a luscious texture that pairs perfectly with the rich beef.

Tomato Passata: Smooth and concentrated, it creates a velvety sauce that clings to every bite.

Instructions for Making Baked Cannelloni with Beef and Mozzarella

Alright, let’s get to the fun part. Here’s how to bring this dish to life, step by step.

1. Preheat Your Equipment:
   Set your oven to 180°C (350°F) and lightly grease your baking dish.
2. Combine Ingredients:
   In a pan, heat olive oil and sauté garlic and onion until fragrant. Add the ground beef, cook until browned. Let it cool, then mix in ricotta, half the mozzarella, Parmesan, egg, salt, pepper, and chopped basil.
3. Prepare Your Cooking Vessel:
   Pour a generous layer of tomato passata on the bottom of your baking dish.
4. Assemble the Dish:
   Stuff cannelloni tubes with the beef mixture using a spoon or piping bag. Place them neatly in the dish over the sauce.
5. Cook to Perfection:
   Pour the remaining tomato passata over the filled tubes, sprinkle the rest of the mozzarella on top, cover with foil, and bake for 30 minutes. Remove foil and bake for another 10-15 minutes until bubbly and golden.
6. Finishing Touches:
   Let it rest for 10 minutes. Sprinkle with extra Parmesan or fresh basil if you like.
7. Serve and Enjoy:
   Slice, serve hot, and soak up the compliments.

Texture & Flavor Secrets

Every bite offers a creamy, cheesy center, wrapped in tender pasta, bathed in a velvety tomato sauce, and finished with that perfect stretchy top layer of mozzarella. The balance of meaty, tangy, creamy, and fresh is what makes this dish a standout.

Cooking Tips & Tricks

• Use a piping bag to fill cannelloni without mess.
• Add a splash of cream to the tomato sauce for extra richness.
• Don’t skip resting after baking, it makes serving neater.
• Fresh herbs at the end really brighten up the whole dish.

What to Avoid

• Overcooking the pasta before baking can lead to mushy cannelloni.
• Not seasoning the filling enough will make it bland.
• Using pre-shredded cheese may result in less melt and flavor.
• Skipping the sauce layer on the bottom can lead to sticking.

Nutrition Facts

Servings: 6
Calories per serving: 520
Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes

Make-Ahead and Storage Tips

You can assemble the entire dish a day ahead and refrigerate it covered. It also freezes beautifully either before or after baking. To reheat, cover with foil and warm in the oven at 160°C (320°F) until hot all the way through.

How to Serve Baked Cannelloni with Beef and Mozzarella

This dish shines alongside a crisp green salad with vinaigrette, a loaf of crusty garlic bread, and a glass of red wine. Garnish with fresh basil or a sprinkle of extra Parmesan for that final flourish.

Creative Leftover Transformations

Leftover cannelloni makes a killer pasta bake. Chop it up, add a bit more sauce and cheese, and bake until bubbly. Or turn it into a hearty soup by slicing and simmering in broth with extra veggies.

Additional Tips

• If using no-boil pasta, make sure it’s fully covered in sauce.
• Add a pinch of chili flakes to the sauce for a little heat.
• Want it creamier? Add a béchamel layer between the sauce and cannelloni.

Make It a Showstopper

Use a white or deep-colored dish to make the red sauce pop. Add fresh basil leaves after baking for a burst of green. Serve in individual portions on contrasting plates to wow your guests.

Variations to Try

• Spinach and Ricotta Cannelloni: Swap the beef for wilted spinach.
• Three-Cheese Cannelloni: Mix ricotta, mozzarella, and fontina for a cheesier bite.
• Vegetable-Packed Version: Add sautéed mushrooms, zucchini, and peppers to the filling.
• White Sauce Layer: Add a layer of béchamel for a creamier result.
• Spicy Cannelloni: Stir in a bit of chili oil or red pepper flakes into the sauce.

FAQ’s

Q1: Can I use store-bought cannelloni tubes?

Yes, just make sure to follow package instructions if pre-boiling is needed.

Q2: Can I freeze baked cannelloni?

Absolutely. Cool completely, then wrap well and freeze for up to 2 months.

Q3: What can I use instead of ricotta?

Cottage cheese or mascarpone works well.

Q4: How do I avoid dry cannelloni?

Ensure the tubes are fully covered with sauce and bake covered initially.

Q5: Can I use fresh pasta sheets?

Yes, roll them into tubes after filling. No pre-boiling needed.

Q6: Is this recipe suitable for vegetarians?

Swap the beef with a veggie filling to make it vegetarian.

Q7: How do I reheat leftovers?

Cover with foil and bake at 160°C (320°F) until heated through.

Q8: Can I add béchamel sauce?

Yes, it adds creaminess and richness.

Q9: Is it gluten-free?

Use gluten-free pasta tubes and double-check sauces.

Q10: What if I don’t have mozzarella?

Try provolone, fontina, or even gouda.

Conclusion

If you’re craving something rich, satisfying, and straight-up delicious, this baked cannelloni with beef and mozzarella is calling your name. It’s a dish that brings people together, fills your kitchen with warmth, and your plate with joy. Trust me, it’s worth every bite.

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