Baked Beef Cannelloni with Tomato Sauce
Make these delicious baked beef cannelloni with rich tomato sauce, melted mozzarella and golden Parmesan. An easy, comforting Italian pasta dinner.
Categories: PASTA
Ingredients
- 12–16 cannelloni tubes
- 500 g ground beef
- 1 onion
- 2 garlic cloves
- 700 ml tomato passata
- 2 tbsp tomato paste
- 250–300 g shredded mozzarella
- 50 g grated Parmesan
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp paprika
- Salt
- Black pepper
- Fresh parsley
Cooking Instructions
-
01
Heat the olive oil in a large pan over medium heat, then sautu00e9 the chopped onion until softened.
-
02
Add the minced garlic and ground beef, and cook until the beef is browned and fully cooked.
-
03
Stir in the tomato paste, tomato passata, oregano, paprika, salt, and black pepper, then simmer for 15u201320 minutes.
-
04
Let the meat sauce cool slightly, then fill each cannelloni tube generously with the beef mixture.
-
05
Spread a layer of tomato sauce over the bottom of a baking dish and arrange the filled cannelloni on top.
-
06
Cover the cannelloni with the remaining tomato sauce, then sprinkle evenly with mozzarella and Parmesan.
-
07
Bake in a preheated oven at 190u00b0C (375u00b0F) for 30u201335 minutes, until the pasta is tender and the cheese is bubbling and golden.
-
08
Broil for 2u20134 minutes if needed for extra browning.
-
09
Let the cannelloni rest for 5u201310 minutes, then garnish with fresh parsley and serve hot.
Chef notes
- Don’t overcook the pasta: Follow the package instructions, or use plenty of sauce if using dry cannelloni. - Let the sauce simmer: Cook the beef and tomato sauce for 15–20 minutes for a richer flavor. - Fill generously: Use a piping bag to make filling the cannelloni easier. - Use plenty of sauce: Make sure the cannelloni are well covered so they stay tender and juicy. - Mix the cheeses: Use mozzarella and Parmesan for a creamy, stretchy and golden topping. - Broil at the end: Grill for 2–4 minutes to achieve a beautifully browned top. - Let it rest: Allow the cannelloni to rest for 5–10 minutes before serving. - Add fresh herbs: Finish with fresh parsley or basil for extra freshness and color.
