Cheesy Beef Mozzarella Bake

Featured in Tender beef cooked to perfection.

These pasta tubes are filled with seasoned ground beef and generously covered with creamy mozzarella sauce. Once assembled, the dish is sprinkled with Parmesan cheese for a golden, melty finish. Easy to make with simple steps: fill, layer, top with sauce, and bake. Perfect for family dinners or gathering with friends, it's a classic comfort food everyone will enjoy!

alicia in the kitchen
Updated on Wed, 18 Jun 2025 09:01:21 GMT
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Beef and Mozzarella Pasta Bake | tasteofsavor.com

Baked beef cannelloni with gooey mozzarella sauce is just the comfort food you need for family meals. Tender pasta is stuffed with juicy beef, all blanketed in cheesy sauce you can't say no to.

I make this dish whenever my in-laws are coming. The first time I made it, my father-in-law had three servings! It's turned into our Sunday night ritual since then.

Must-Have Ingredients

  • What you'll need for the beef filling
  • 1.2 kg ground beef: go for beef that has some fat in it, about 15-20%, for the best taste
  • 2 eggs: they hold everything together
  • Paprika powder: brings a sweet, smoky vibe
  • Black pepper: gives a hint of warmth
  • Salt: makes every flavor pop
  • 1 onion, chopped fine: this builds that classic, savory base
  • For the pasta
  • 20 to 25 cannelloni tubes: get dried ones, you don't need to cook them first
  • Olive oil (for greasing): stops things from sticking
  • For that dreamy mozzarella sauce
  • 2 tablespoons unsalted butter: starts your rich base
  • 2 tablespoons flour: thickens up your sauce naturally
  • 480 ml milk: use whole milk if you want a creamier sauce
  • Salt: balances the creamy taste out
  • 100 g grated mozzarella: real mozzarella melts perfectly
  • Optional: 1/4 teaspoon nutmeg: this little bit delivers a gentle hit of warmth
  • For the finishing touches
  • 50 g grated parmesan: gives the top that crisp, golden layer
  • Fresh parsley, chopped up: for a pop of fresh color at the end

Step-by-Step Directions

Getting the filling ready
Warm some olive oil in a big skillet on medium heat. Toss in your chopped onion and cook till it's soft and slightly golden, about 5 minutes. That’s your flavor base sorted.
Beef time
Add the ground beef and cook while breaking it up, until it’s browned all over and looks crumbly, about 8 to 10 minutes. You want it well broken up so it’ll fit in the tubes nicely.
Season it up
Sprinkle plenty of salt, pepper, and paprika to taste. Take it off the heat and let it cool for 15 minutes so you don’t scramble the eggs in the next step!
Finish your filling
When it’s just warm, stir in the beaten eggs till everything’s mixed together. Eggs keep the filling moist and bind it as it bakes. Try to get it evenly mixed for easy stuffing.
Making mozzarella sauce
In a saucepan, melt the butter over medium. Whisk in flour, keep it moving for 1-2 minutes until you’ve got a smooth paste. That’s your roux, and it’ll give you a creamy sauce.
Get the béchamel base
Slowly pour in the milk as you whisk so you don't get lumps. Keep whisking, let it cook until it thickens—you’ll know it’s ready when it coats your spoon after 5 to 7 minutes.
Now make it cheesy
Stir in mozzarella, another bit of salt, and nutmeg if you’re using it. Keep stirring till it all melts and your sauce is silky. Take it off the heat before it thickens too much.
Ready to assemble
Heat your oven to 190°C. Spread olive oil all over your baking dish. This way, nothing will stick later on.
Stuff those tubes
Fill up each cannelloni with the beef filling. Using a piping bag or even just a tiny spoon works. Set them all in the greased dish in a single layer.
Cover with sauce
Pour the mozzarella sauce everywhere so every tube is covered. This is important for soft, perfectly cooked pasta.
Cheese it up
Shake a good handful of parmesan over the top. That’s going to crisp up and get golden as it bakes.
Bake like a pro
Cover your dish with foil. Bake for 30 minutes, then take off the foil and bake for another 10 till you see the top bubble and really brown up. It’s the secret to cooked pasta and a golden top.
Serve it up
Pull it from the oven and wait 5 minutes before serving. That gives the flavors a chance to settle. Just before you dig in, scatter fresh parsley for a bright, fresh finish.

The first time I whipped up these cannelloni, I really got what makes Italian family cooking so great. The seasoned beef and that creamy, cheesy sauce hit all the right notes, just like those real trattorias. My favorite part? A hint of nutmeg in the sauce. People notice something special, but can’t quite name it.

Storage & Reheating Tips

Just pop leftovers in an airtight box and they’ll be good in the fridge for up to 3 days. To reheat, cover the dish with foil and bake at 160°C for about 20 minutes or till everything’s hot in the middle. You can freeze it before or after baking, up to 3 months. If you’re reheating a frozen batch, let it thaw overnight in the fridge for best results.

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Beef-stuffed cannelloni topped with creamy mozzarella sauce | tasteofsavor.com

Swaps and Creative Twists

This dish is super flexible. Try half beef, half pork for more depth, or go with turkey if you want something lighter. A ricotta and spinach mix works for vegetarians. Use plant-based cheese and soy milk for a dairy-free version. Or, for a Mediterranean kick, throw herbs like oregano or basil into your filling.

Perfect Pairings

These cannelloni shine with a basic green salad dressed with olive oil and balsamic, balancing that creamy main. Crunchy homemade garlic bread is a must for mopping up leftover sauce. On special days, start off with grilled veggie antipasto and finish dinner with a light tiramisu. Sip some Chianti or Montepulciano d'Abruzzo for spot-on Italian vibes.

Pro Tips

Grab a piping bag without a tip for fast, tidy filling. Make sure every tube is under sauce so your pasta bakes up nice and soft. Let it rest about 10 minutes before serving—this lets your sauce thicken up and flavors blend together for the perfect bite.

Frequently Asked Questions

→ What's the easiest way to fill the pasta tubes?

Grab a piping bag or use a small spoon to fill the pasta with the beef mix. Using a piping bag is quicker and less messy.

→ Can I prep this ahead of time?

Sure! You can put it together a few hours in advance, store it in the fridge, and bake it just before serving.

→ What could I swap the ground beef for?

Try ground turkey, chicken, or go veggie with mushrooms or crumbled tofu instead.

→ Can I use a different kind of cheese?

Of course! Switch to cheddar, Gruyère, or even goat cheese to mix up the flavors.

→ What side dishes go well with this?

Pair it with a crisp green salad or roasted veggies for a balanced meal.

Beef and Mozzarella Bake

Stuffed pasta with beef and creamy, baked mozzarella goodness.

Prep Time
30 Minutes
Cook Time
40 Minutes
Total Time
70 Minutes
By: Alicia

Category: Beef

Difficulty: Intermediate

Cuisine: Italian

Yield: 6 Servings

Dietary: ~

Ingredients

→ Beef Filling Ingredients

01 1.2 kg ground beef
02 2 chicken eggs
03 Salt, to taste
04 Ground black pepper, as much as needed
05 Mild paprika powder, to your liking
06 1 onion, chopped finely

→ Cannelloni Base

07 20–25 cannelloni tubes
08 Olive oil for greasing

→ Mozzarella Sauce Mix

09 2 tablespoons unsalted butter
10 2 tablespoons all-purpose flour
11 480 ml (2 cups) milk
12 Salt, as needed
13 100 g (1 cup) mozzarella cheese, shredded
14 1/4 teaspoon nutmeg (optional)

→ Topping Choices

15 50 g (1/2 cup) Parmesan cheese, shredded
16 Fresh parsley, chopped for garnish

Instructions

Step 01

In a large skillet, warm a little olive oil over medium heat. Toss in the chopped onions and fry until tender. Add the ground beef and cook it until browned. Season with salt, black pepper, and mild paprika. Take it off the stove and leave it to cool a bit. Once cool, mix the eggs into the beef to bind it together.

Step 02

Melt the butter in a saucepan over medium heat. Stir in the flour and whisk constantly for 1–2 minutes until it comes together. While whisking, gradually pour in the milk to prevent lumps. Cook until the sauce thickens. Add the shredded mozzarella, salt, and an optional pinch of nutmeg, mixing until smooth. Take off the heat.

Step 03

Heat your oven to 190°C. Lightly oil a baking dish with olive oil. Fill each cannelloni tube with the beef mixture and lay the stuffed tubes in the prepared dish.

Step 04

Evenly spread the creamy mozzarella sauce over the filled cannelloni. Sprinkle the shredded Parmesan cheese on top.

Step 05

Cover the dish with aluminum foil and bake for 30 minutes in the preheated oven. Remove the foil and bake for another 10 minutes, or until the top is bubbly and golden.

Step 06

Once out of the oven, let it sit for 5 minutes. Sprinkle fresh parsley on top before serving.

Notes

  1. For an extra cheesy touch, toss in a pinch of extra mozzarella before serving.

Tools You'll Need

  • Large skillet
  • Saucepan
  • Whisk
  • Baking dish

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains lactose
  • Has gluten
  • Includes eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 25 g
  • Total Carbohydrate: 34 g
  • Protein: 28 g