Baked Beef Cannelloni

    1 hour 15 minutes

    A hearty stuffed pasta that has a delicious beef filling, baked with a fresh pasta sauce. Makes a great winter weekend warmer.

    223 people made this

    Serves: 6 

    • 1/2 cup (125ml) olive oil
    • 500g lean beef mince
    • 1 onion, thinly sliced
    • 1/4 teaspoon dried sage
    • 1/4 teaspoon dried rosemary
    • 1/2 cup (125ml) white wine
    • 375g mozzarella cheese, cubed
    • 2 egg yolks
    • 4 tablespoons butter
    • 4 tablespoons plain flour
    • 2 cups (500ml) milk
    • 900g tinned tomatoes
    • 1 onion, thinly sliced
    • 2 tablespoons butter
    • 1/2 cup (125ml) white wine
    • salt and pepper to taste
    • 12 cannelloni pasta shells

    Preparation:1hour  ›  Cook:15min  ›  Ready in:1hour15min 

    1. To make the Cannelloni Filling: In a large frypan over medium heat, warm oil and saute beef mince with the onion, sage and rosemary; cook until meat is evenly browned and crumbly. Add salt and 1/2 cup white wine; cook until wine is evaporated.
    2. To make the Bechamel sauce: Melt 4 tablespoons butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Stir in milk and bring to a slow boil until mixture thickens. Stir into the meat mixture and mix well. Stir in the mozzarella and egg yolks; set aside.
    3. In a medium saucepan over medium-low heat, melt two tablespoons of butter and saute onion until soft and translucent. Add 1/2 cup white wine and let it cook down to evaporate; add tomato and salt. Mix well; simmer for 15 minutes.
    4. Bring a large pot of lightly salted water to a boil. Add pasta, a few at a time, and cook for 8 to 10 minutes or until al dente; using a slotted spoon, remove immediately to a pot filled with cold water. Lift pasta out with slotted spoon and arrange on a flat surface.
    5. Preheat oven to 200 degrees C.
    6. Spoon a line of filling into each shell, starting from one end and using your finger to push the filling inside of each shell. In a 20x30cm baking dish, place cannelloni and cover with tomato mixture.
    7. Bake in preheated oven for 15 minutes or until heated through; when finished baking, allow to stand for 5 minutes and serve.

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    Reviews in English (105)


    The real Italian recipe features mushrooms, too. I usually use chopped carrot, onion and celery, to give the perfect flavour to the meat. Important: he baking dish must be either greased with butter or lined with parchment paper! One more tip: if you want to use hand-made cannelloni pasta, be sure to cook a few pasta sheets at a time in abundant and salted boiling water, to avoid them to stick together. Buon appetito  -  30 Mar 2011  (Review from Allrecipes USA and Canada)


    I really enjoyed this recipe and found it to be easier to prepare than expected. I made a few changes: I only used about a tablespoon of olive oil in the beginning, I added garlic with the onions, I drained off the fat before adding the wine and I only added 8 ounces of mozzarella. For those of you that found their cheese sauce to be too runny, it was because you didn't allow the sauce to thicken up. It's best to bring the butter/flour/milk mixture to a boil over medium heat. This process should take about 15-20 minutes to make a really thick sauce. I ended up using Yellow Tail Pinot Grigio and just a jar of spaghetti sauce. It turned out great!  -  15 Aug 2008  (Review from Allrecipes USA and Canada)


    My family really enjoyed this recipe but did make a few changes: (1) Only used 1 tbsp of olive oil for frying the onions/meat (didn't want all the calories of 8 tbsp of oil!). (2) Added some hot Italian sausage to the ground beef mixture - really added zip and next time I will add more sausage. (I removed the sausage skin so the meat blended right in with the ground beef.) (3) Next time I'll use a bit more flour to make the Bechamel sauce since the meat/sauce mixture ended up being too runny. (4) As per other reviews, make sure you first drain the stewed tomatoes - otherwise it would be way too sloppy. And I used Italian-flavored stewed tomatoes - really adds flavor. (5) I used shredded four-blend Italian cheese (reduced fat version), which is readily available in our grocery stores. It was a nice blend of cheeses for this dish. (6) It really helped to only cook half the manicotti shells at a time to keep them from sticking ... and I use the term "manicotti" since I think that at least here in Canada, this is what "Cannelloni" is called. Could be wrong, but I couldn't find anything called cannelloni in the grocery store. While this recipe does take a bit of prep time, don't be put off by that since all in all, it's relatively easy to make and a nice treat!!  -  30 Jun 2011  (Review from Allrecipes USA and Canada)