Description
A hearty and comforting Italian classic, Cannelloni with Cheese & Ground Beef combines tender pasta tubes filled with a rich meat and creamy ricotta filling, topped with a savory tomato sauce and bubbling cheese.
Ingredients
Scale
- 1 pound Ground Beef
- 1 cup Ricotta Cheese
- 2 cups Mozzarella Cheese, shredded
- 1/2 cup Parmesan Cheese, grated
- 12-14 Cannelloni Pasta Tubes
- 1 small Onion, finely chopped
- 3 cloves Garlic, minced
- 2 cups Crushed Tomatoes
- 2 tablespoons Tomato Paste
- 2 tablespoons Olive Oil
- 1 teaspoon Dried Oregano
- 1/4 cup Fresh Basil, chopped
- Salt and Black Pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and lightly oil a 9×13 inch baking dish.
- In a skillet over medium heat, sauté onion and garlic in olive oil until softened. Add ground beef and cook until browned. Stir in tomato paste, oregano, and half the basil. Season with salt and pepper. Let cool slightly.
- Mix the cooled meat mixture with ricotta and half the mozzarella in a bowl.
- Spread a thin layer of crushed tomatoes on the bottom of the baking dish.
- Stuff the cannelloni tubes with the meat-cheese mixture using a spoon or piping bag, and place them in the dish.
- Pour the remaining crushed tomatoes over the tubes and sprinkle with remaining mozzarella and Parmesan.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10–15 minutes until golden and bubbly.
- Let rest for 10 minutes before serving. Garnish with remaining basil.
Notes
- Drain ricotta if too watery to avoid soggy filling.
- Use oven-ready cannelloni tubes to save time.
- Let the dish sit before slicing for neater servings.
- Customize with veggies like spinach or mushrooms.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 5g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg