Description
Baked Cannelloni with Ground Beef and Cheese
This baked cannelloni filled with seasoned ground beef and topped with creamy cheese is a comfort food classic! The perfect balance of tender pasta, savory beef, and melty cheese makes this dish a family favorite.
Ingredients:
12-16 cannelloni pasta tubes
1 lb ground beef
1/2 onion, finely chopped
2 cloves garlic, minced
1/2 cup marinara sauce
1/2 cup ricotta cheese
1 1/2 cups mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Cook the pasta: Boil the cannelloni tubes in salted water according to the package instructions. Drain and set aside.
Prepare the filling: In a skillet, cook the ground beef with the chopped onion and minced garlic until browned. Drain any excess fat, then stir in the marinara sauce. Season with salt and pepper to taste.
Stuff the cannelloni: Using a spoon, stuff the cooked cannelloni tubes with the beef mixture. Arrange the filled tubes in a baking dish.
Top with cheese: Spread ricotta cheese evenly over the top of the stuffed cannelloni. Then, sprinkle with mozzarella and Parmesan cheeses.
Bake: Preheat the oven to 375°F (190°C). Cover the baking dish with foil and bake for 25-30 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
Serve and garnish: Remove from the oven, garnish with fresh parsley, and serve hot!
This baked cannelloni is creamy, cheesy, and filled with savory ground beef, making it the perfect dish for any dinner occasion!
Step-by-Step Guide
1. Cook the Pasta: Bring a large pot of generously salted water to a boil. Add the cannelloni tubes and cook for 2-3 minutes LESS than the package suggests for al dente. They will finish cooking in the oven. Drain carefully and lay them in a single layer on an oiled baking sheet to prevent sticking.
2. Make the Filling: In a large skillet over medium heat, cook the ground beef, breaking it up with a spoon. When it’s halfway browned, add the onion and garlic. Cook until the beef is fully browned and the onions are soft. Drain any excess fat. Remove from heat and stir in the marinara sauce, ricotta, and 1/2 cup of the mozzarella. Season well.
3. Stuff the Tubes: The easiest method is to use a piping bag or a zip-top bag with a corner snipped off to fill the tubes neatly. Alternatively, carefully spoon the mixture into each tube. Arrange them snugly in a single layer in your greased baking dish.
4. Assemble & Bake: Spread any remaining filling over the top. Sprinkle with the remaining mozzarella and all the Parmesan. Cover tightly with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for 10-15 more minutes until golden.
Serving Suggestions
Serve this hearty cannelloni hot from the oven. It pairs beautifully with a crisp green salad dressed with a light vinaigrette to cut through the richness. Garlic bread or a simple side of roasted vegetables like asparagus or broccoli also make excellent accompaniments. For a complete Italian feast, start with a classic antipasto platter.
How-to Summary
Briefly cook cannelloni tubes. Brown ground beef with onion and garlic, then mix with sauce and cheeses to create the filling. Pipe or spoon the filling into the tubes. Place in a dish, top with more cheese, and bake covered for 25 minutes, then uncovered until golden and bubbly.
Frequently Asked Questions
Can I prepare cannelloni ahead of time? Absolutely. Assemble the dish completely, cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to the covered baking time when cooking from cold.
Can I use a different meat? Yes. Ground turkey, chicken, pork, or Italian sausage are great substitutes. Adjust seasoning as needed.
Do I have to boil the pasta first? For this recipe, yes, to ensure even cooking. Some “no-boil” or fresh pasta sheets can be used without pre-cooking, but dried tubes require it.
How do I store and reheat leftovers? Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or the entire dish, covered with foil, in a 350°F oven until warmed through.
Can I freeze baked cannelloni? Yes. Cool completely, wrap the dish tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge before reheating, covered, in the oven.
Common Mistakes to Avoid
- Overcooking the pasta initially: This leads to mushy tubes after baking. Cook them al dente.
- Not seasoning the filling enough: Taste the beef mixture before stuffing and adjust salt, pepper, and herbs.
- Overfilling the baking dish: Leave a little space between tubes so heat can circulate for even cooking.
- Skipping the foil cover: This crucial step traps steam, cooking the pasta and melting the cheese without drying out the top.
Conclusion
This Baked Cannelloni with Ground Beef and Cheese is a timeless, satisfying dish that delivers on flavor and comfort. With its simple preparation and crowd-pleasing results, it’s a reliable recipe for weeknight dinners and special gatherings alike. By following the step-by-step guide and avoiding common pitfalls, you’ll create a perfectly baked, cheesy masterpiece every time. Enjoy the delicious results of your efforts!