Cannelloni with Cheese & Ground Beef

There’s something incredibly comforting about sliding a bubbling tray of cannelloni out of the oven. The edges are slightly crisp, the cheese on top is golden and gooey, and the aroma of seasoned beef and herbs fills the air. This dish brings people together, filling bellies and hearts alike. It’s hearty, it’s cheesy, and it’s one of those recipes that makes you feel like home with every bite.

Behind the Recipe

This dish came to life on one of those chilly evenings when all you want is something warm and filling. I remember watching my grandmother roll pasta by hand, carefully stuffing each tube with a generous amount of meat and cheese. Her kitchen always smelled like tomatoes, garlic, and love. Recreating this dish became my way of preserving that warmth and tradition.

Recipe Origin or Trivia

Cannelloni, which means “large reeds” in Italian, is a classic pasta that’s been a staple in southern Italian cooking for centuries. It was traditionally filled with minced meat or ricotta and spinach, then topped with béchamel and tomato sauce. Over time, regional variations have developed across Italy and beyond, turning this humble baked pasta into a beloved comfort food around the world.

Why You’ll Love Cannelloni with Cheese & Ground Beef

Let me tell you why this dish might just become your go-to favorite:

Versatile: You can stuff it with anything from beef to veggies or even seafood.

Budget-Friendly: Uses simple ingredients that won’t break the bank.

Quick and Easy: Especially if you use store-bought pasta tubes.

Customizable: Change up the fillings, sauces, or cheeses to suit your mood.

Crowd-Pleasing: Always a hit at family dinners or potlucks.

Make-Ahead Friendly: Assemble it the night before and bake when ready.

Great for Leftovers: Tastes even better the next day.

Chef’s Pro Tips for Perfect Results

If you want that irresistible, just-like-Nonna’s flavor, here are a few tried and true tips:

1. Don’t overcook the pasta: If pre-boiling, keep it al dente so it doesn’t get mushy in the oven.
2. Use fresh herbs: Fresh basil or parsley makes a big difference in flavor.
3. Layer sauces generously: Prevents the pasta from drying out and adds rich flavor.
4. Shred your own cheese: Pre-shredded cheese has anti-caking agents that don’t melt as well.
5. Let it rest: Give the dish a few minutes to set after baking for cleaner slices.

Kitchen Tools You’ll Need

Before you get started, gather these tools for a smoother cooking experience:

Large skillet: To brown the ground beef and sauté the aromatics.

Mixing bowls: For combining cheese mixtures and fillings.

9×13 inch baking dish: Perfect size for layering and baking the cannelloni.

Spoon or piping bag: To neatly stuff the pasta tubes.

Foil: To cover the dish and prevent over-browning while baking.

Ingredients in Cannelloni with Cheese & Ground Beef

Every element of this dish is a layer of flavor, each ingredient playing its part in a delicious harmony:

1. Ground Beef: 1 pound. This forms the hearty, savory base of the filling.
2. Ricotta Cheese: 1 cup. Adds creamy texture and balances the meatiness.
3. Mozzarella Cheese: 2 cups, shredded. Melts beautifully for that gooey top layer.
4. Parmesan Cheese: ½ cup, grated. Adds a salty, nutty finish to the topping.
5. Cannelloni Pasta Tubes: 12-14 pieces. These hold all the cheesy, meaty goodness.
6. Onion: 1 small, finely chopped. Brings sweetness and depth to the filling.
7. Garlic: 3 cloves, minced. Provides aromatic richness.
8. Crushed Tomatoes: 2 cups. Base for the flavorful tomato sauce.
9. Tomato Paste: 2 tablespoons. Intensifies the tomato flavor.
10. Olive Oil: 2 tablespoons. Used for sautéing and adds a fruity depth.
11. Dried Oregano: 1 teaspoon. Brings an earthy Italian flavor.
12. Fresh Basil: ¼ cup, chopped. Adds a fresh, peppery brightness.
13. Salt and Black Pepper: To taste. Enhances all the flavors.

Ingredient Substitutions

Need a quick swap? Here are some helpful alternatives:

Ground Beef: Ground turkey or plant-based crumbles.
Ricotta Cheese: Cottage cheese or mascarpone.
Mozzarella: Provolone or a pizza blend.
Parmesan: Pecorino Romano or Grana Padano.
Cannelloni Tubes: Manicotti or cooked lasagna sheets rolled up.
Crushed Tomatoes: Tomato sauce or passata.

Ingredient Spotlight

Ricotta Cheese: This soft, mild cheese is key to the creamy texture inside the pasta. It pairs beautifully with ground meat and herbs.

Crushed Tomatoes: They’re the foundation of your sauce. Look for ones with no added sugar or salt for better control over the flavor.

Instructions for Making Cannelloni with Cheese & Ground Beef

Cooking this dish is almost as fun as eating it. Here’s how to bring it all together:

1. Preheat Your Equipment:
   Set your oven to 375°F (190°C) and lightly oil your baking dish.
2. Combine Ingredients:
   In a skillet over medium heat, add olive oil and sauté onion and garlic until soft. Add ground beef, cooking until browned. Stir in tomato paste, oregano, and half of the basil. Season with salt and pepper. Let it cool slightly before mixing in the ricotta and half the mozzarella.
3. Prepare Your Cooking Vessel:
   Spread a thin layer of crushed tomatoes on the bottom of your baking dish.
4. Assemble the Dish:
   Stuff each cannelloni tube with the meat-cheese mixture using a spoon or piping bag. Place them in the dish over the tomato layer.
5. Cook to Perfection:
   Pour the remaining crushed tomatoes over the filled tubes. Sprinkle with remaining mozzarella and Parmesan. Cover with foil and bake for 30 minutes.
6. Finishing Touches:
   Remove foil and bake for another 10-15 minutes until the top is golden and bubbly. Garnish with the rest of the basil.
7. Serve and Enjoy:
   Let rest for 10 minutes before serving to allow everything to set beautifully.

Texture & Flavor Secrets

What makes this dish unforgettable is the contrast between tender pasta, creamy filling, and the bubbling, cheesy crust on top. The herbs brighten the savory meat, while the tomatoes add a slightly sweet acidity that balances everything out.

Cooking Tips & Tricks

Here are a few gems to keep in your apron pocket:

• Use a piping bag for quicker, cleaner stuffing of the pasta.
• Add a splash of cream to your tomato sauce for a richer flavor.
• Let the meat cool before mixing with cheese to avoid melting it prematurely.
• Bake on the middle rack for even cooking.

What to Avoid

Don’t worry, we’ve got your back. Just steer clear of these pitfalls:

• Overcooking the pasta before stuffing. It will get too soft in the oven.
• Skimping on sauce. The pasta needs enough moisture to cook properly.
• Using low-moisture ricotta without draining. It can make your filling watery.

Nutrition Facts

Servings: 6
Calories per serving: 480

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

This dish is perfect for planning ahead. Assemble it up to 24 hours in advance and store it in the fridge, covered tightly. It also freezes well for up to 3 months. To reheat, thaw overnight and bake until warmed through. Leftovers? Just microwave or reheat in the oven.

How to Serve Cannelloni with Cheese & Ground Beef

Serve it straight from the dish with a big spoon, paired with a crisp green salad or roasted vegetables. A chunk of garlic bread on the side makes it even more indulgent.

Creative Leftover Transformations

Don’t let a single bite go to waste. Here are a few ideas:

• Chop it up and stuff it into bell peppers, then bake.
• Turn it into a cheesy pasta bake with extra sauce and veggies.
• Use leftovers as a filling for a toasted sandwich or wrap.

Additional Tips

• Add a dash of red pepper flakes for a bit of heat.
• Drizzle with olive oil just before serving for extra richness.
• Freshly grate your Parmesan for better melt and flavor.

Make It a Showstopper

Presentation counts. Sprinkle fresh basil and a bit of Parmesan just before serving. Serve it in a beautiful ceramic dish with a rustic wooden spoon for that cozy, farmhouse feel.

Variations to Try

• Spinach and Ricotta Cannelloni: Skip the beef for a vegetarian twist.
• Chicken Alfredo Cannelloni: Swap the tomato for creamy Alfredo and use cooked shredded chicken.
• Pesto Cannelloni: Mix basil pesto into the ricotta filling for a fragrant twist.
• Four-Cheese Cannelloni: Ricotta, mozzarella, Parmesan, and provolone make this an ooey-gooey cheese lover’s dream.
• Mediterranean Veggie Cannelloni: Fill with eggplant, zucchini, and olives for a veggie-packed version.

FAQ’s

Q1: Can I make this gluten-free?

Yes, use gluten-free cannelloni tubes or roll cooked gluten-free lasagna sheets.

Q2: Can I freeze this before baking?

Absolutely. Assemble, cover tightly, and freeze for up to 3 months.

Q3: What’s the best way to reheat leftovers?

Use the oven at 350°F for 15–20 minutes or microwave individual servings.

Q4: Can I use marinara sauce instead of crushed tomatoes?

Yes, marinara works great and saves time.

Q5: Do I have to boil the cannelloni first?

Not necessarily. Many brands offer oven-ready pasta tubes.

Q6: Can I use cottage cheese instead of ricotta?

Yes, just blend it slightly for a smoother texture.

Q7: How do I avoid watery filling?

Drain ricotta if it’s too wet and avoid overcooking onions or tomatoes.

Q8: Can I add vegetables to the filling?

Definitely. Try finely chopped spinach, mushrooms, or zucchini.

Q9: What cheese works best for topping?

Mozzarella is classic, but fontina or provolone also melt beautifully.

Q10: How do I know when it’s done baking?

When the top is golden, bubbly, and a knife inserted comes out hot.

Conclusion

Cannelloni with Cheese and Ground Beef is one of those dishes that wraps you in warmth from the very first bite. It’s comforting, satisfying, and deeply flavorful. Whether you’re making it for Sunday dinner or meal prepping for the week, trust me, it’s worth every bite. Gather your ingredients, roll up your sleeves, and let this dish bring some cozy magic to your kitchen.

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