
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.

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.