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Beef and cheese cannelloni is rich, saucy, and deeply satisfying. Pasta tubes get filled with a savory beef and ricotta mix, then baked under layers of red sauce and creamy béchamel.
You can reach for a jar if time’s tight, but the scratch-made sauces don’t take much longer, and they earn their keep in every bite. The final dish hits all the right notes: tender pasta, cheesy centers, bubbling top, and golden edges.
Here’s Why This Cannelloni Pasta Recipe Works
Two sauces, full flavor: A zippy tomato base and smooth béchamel bring contrast and depth. Go homemade for maximum payoff, or sub in a quality jarred sauce when time’s tight.
Pasta cooked just right: Briefly boiling the cannelloni ensures they’re pliable enough to fill but still hold their shape while baking.
Creamy filling: The ricotta, egg, and fresh basil create a rich, smooth texture that bakes up tender. If you like this kind of creamy, cheesy filling, you’ll love my cheese stuffed pasta shells.
Make-ahead friendly: Assemble the whole dish up to a day in advance, then cover and refrigerate. Just bake when you’re ready, no scrambling at dinnertime.
If you like hearty pasta with big flavor, my sausage rigatoni has a cozy vibe with a spicy twist.
Recipe Tips
Don’t overcook the pasta: You want the tubes barely pliable; 4 to 5 minutes max, so they don’t fall apart while stuffing or baking.
Use a piping bag: Or a zip-top bag with the corner snipped. It makes filling the cannelloni fast, neat, and way less frustrating.
Let it rest: After baking, give the dish at least 10 minutes to settle. This helps everything hold together when serving.
Grate your own cheese: Pre-shredded mozzarella often contains anti-caking agents that don’t melt as smoothly.
Taste and adjust: The red sauce and béchamel are both simple enough to season to your preference. Don’t skip that final taste before assembly.
Cannelloni FAQ’s
Yes, but manicotti tubes are slightly larger and often have ridges, so you will fill fewer pasta tubes if you use manicotti. They’re totally interchangeable in terms of baking and flavor, but the texture and portion size is different. If you’re curious about a meatless recipe, check out my cheese manicotti recipe.
Yes, but make sure to add extra sauce and cover the dish tightly so the pasta softens fully while baking. Check the box instructions as some no-boil brands still benefit from a quick soak in hot water.
Stuffed Cannelloni
Beef and cheese cannelloni isn’t fussy, but it delivers like a special-occasion meal. It’s classic Italian comfort food; cheesy, saucy, and deeply satisfying. Double the batch if you’re feeding a crowd, or want leftovers worth fighting over. Craving something a little fancier? Try my lobster ravioli for a seafood twist on pasta night.
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Cheese and Beef Cannelloni
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Ingredients
For the Pasta
- 12 dry cannelloni tubes
For the Filling
- 1 tablespoon olive oil
- 1 onion, finely diced
- 2 garlic cloves, minced
- 1 pound ground beef
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 15 ounces ricotta cheese
- 2 ½ cups shredded mozzarella cheese, reserve ½ cup for the top
- ½ cup grated parmesan cheese
- 1 large egg
- ½ cup chopped fresh basil
- ¼ teaspoon crushed red pepper flakes, optional
For the Red Sauce
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon salt
- ½ teaspoon granulated sugar
- 1 teaspoon dried basil
- ¼ teaspoon ground black pepper
For the Béchamel Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 ¼ cups whole milk, warmed
- ¼ teaspoon ground nutmeg
- Salt and pepper, to taste
Instructions
Cook the Cannelloni Tubes
- Bring a large pot of salted water to a boil. Add cannelloni tubes and cook for 4 to 5 minutes, or until just pliable but still very al dente.
- Drain and rinse with cold water to stop the cooking. Lay them out on a clean kitchen towel or lightly oiled baking sheet to prevent sticking.
Make the Filling
- Heat olive oil in a skillet over medium heat. Add the onion and sauté until soft, about 5 minutes. Stir in garlic and cook for 30 seconds.
- Add ground beef, season with salt and pepper, and cook until browned. Use a wooden spoon or spatula to break it into very small pieces (large chunks won’t pipe well and can clog the cannelloni tubes). Set aside to cool slightly.
- In a large bowl, mix the ricotta, mozzarella, Parmesan, egg, basil, oregano, and crushed red pepper flakes.
- Stir the ground beef into the cheese mixture and set aside.
Make the Red Sauce
- Heat olive oil in a saucepan over medium heat. Add garlic and cook for 30 seconds.
- Stir in crushed tomatoes, salt, sugar, basil, and pepper. Simmer for 15–20 minutes, stirring occasionally. Adjust seasoning as needed. If you want a smoother texture, use an immersion blender to puree the sauce directly in the pot.
Make the Béchamel
- In a saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1–2 minutes.
- Slowly whisk in the warm milk. Cook, whisking constantly, until the sauce thickens, about 5–7 minutes.
- Stir in nutmeg, salt, and pepper to taste. Remove from heat.
Assemble the Dish
- Preheat oven to 375°F. Spread a thin layer of red sauce on the bottom of a greased 9×13-inch baking dish.
- Fill each cannelloni tube with the beef and cheese mixture (a piping bag or zip-top bag with the tip cut off works well).
- Arrange the filled tubes in the baking dish. Spoon red sauce generously over the top.
- Drizzle the béchamel over the red sauce, then sprinkle with the remaining mozzarella and Parmesan.
Bake
- Cover with foil and bake for 30 minutes. Uncover and bake for an additional 15–20 minutes, until bubbly and lightly golden.
- Let rest for 10 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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