🍝 Beef and Cheese Cannelloni
Ingredients
(Serves 4–6)
For the filling:
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1 lb ground beef
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1 small onion, finely diced
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2 cloves garlic, minced
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1 cup ricotta cheese
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1 cup mozzarella cheese, shredded
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½ cup Parmesan cheese, grated
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1 large egg
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1 tsp Italian seasoning
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Salt and black pepper, to taste
For the sauce:
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2 tbsp olive oil
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2 cups tomato sauce (or marinara)
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1 tsp basil
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1 tsp oregano
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½ tsp sugar (optional, to balance acidity)
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Salt and pepper, to taste
Other:
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12 cannelloni tubes (or manicotti shells)
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½ cup mozzarella and Parmesan, for topping
Instructions
1. Cook the beef
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In a skillet, heat olive oil over medium heat.
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Add onion and garlic; cook 2–3 minutes until fragrant.
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Add ground beef, season with salt and pepper, and cook until browned.
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Drain excess fat and let it cool slightly.
2. Make the filling
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In a large bowl, combine cooked beef, ricotta, mozzarella, Parmesan, egg, and Italian seasoning.
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Mix until smooth and well combined.
3. Prepare the sauce
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In a saucepan, heat olive oil.
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Add tomato sauce, basil, oregano, and sugar.
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Simmer for 10 minutes, stirring occasionally.
4. Cook the pasta
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Pre-cook cannelloni tubes in salted boiling water for 4–5 minutes, just until softened (not fully cooked).
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Drain and rinse with cool water.
5. Assemble
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Spread a thin layer of sauce on the bottom of a baking dish.
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Fill each cannelloni tube with the beef-cheese mixture (use a piping bag or small spoon).
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Arrange filled tubes in the dish.
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Pour remaining sauce over the top and sprinkle with extra mozzarella and Parmesan.
6. Bake
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Cover with foil and bake at 375°F (190°C) for 25 minutes.
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Remove foil and bake another 10–15 minutes, until bubbly and golden.
7. Serve
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Let rest for 5 minutes before serving.
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Garnish with fresh basil or parsley.
💡 Tips
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You can substitute ground turkey or Italian sausage for the beef.
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Add a layer of béchamel sauce on top for an ultra-creamy version.
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Freezes beautifully — bake straight from frozen (add 10–15 minutes).
Would you like me to give you a creamy baked version with béchamel and spinach (a little fancier, like restaurant-style)?
