Beef and Mozzarella Bake (Print Version)
# 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:
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.
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.
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.
04 -
Evenly spread the creamy mozzarella sauce over the filled cannelloni. Sprinkle the shredded Parmesan cheese on top.
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.
06 -
Once out of the oven, let it sit for 5 minutes. Sprinkle fresh parsley on top before serving.
# Notes:
01 -
For an extra cheesy touch, toss in a pinch of extra mozzarella before serving.