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Baked cannelloni with tomato sauce and melted cheese
Rich tomato and cheese beef cannelloni

Baked Meat Cannelloni with Three Cheeses

Author: Flavelo
Recipes Main Courses
Cannelloni is the king of the Italian Sunday lunch. The large pasta tubes are the perfect vessel for a rich meat ragu. Unlike lasagna, every bite here is a self-contained package where crispy pasta edges meet a juicy interior. The secret is browning the meat well for deep umami flavor before the tomato acidity balances it out.
🕒 Prep Time 30 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 4 servings
🔥 Calories 600 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Piping bag (for filling)
  • Baking dish (9x13 inch)
  • Skillet

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Sauté chopped onion in oil until translucent, then add crushed garlic. Add ground meat and fry on high heat until browned and caramelized bits form.

Tip: Don't just steam the meat; brown it! This Maillard reaction provides the depth of flavor.
2 ✓

Pour in half the tomato sauce (approx. 1 cup), salt, and pepper. Simmer for 10-15 minutes until thick. Stir in chopped basil at the end.

Tip: The filling must be thick, or it will run out of the tubes.
3 ✓

Let the ragu cool slightly, then transfer to a piping bag (or use a spoon). Fill the raw cannelloni tubes.

Tip: If using a piping bag, cut a large opening so meat chunks can pass through.
4 ✓

Mix the remaining tomato sauce with the heavy cream in the baking dish. Lay the filled pasta into this sauce. Ensure liquid touches the pasta everywhere.

Tip: The pasta will absorb moisture from this outer sauce to cook.
5 ✓

Top with grated cheeses. Cover with foil and bake at 350°F (180°C) for 20 minutes.

Tip: Steam under the foil softens the pasta.
6 ✓

Remove foil and bake for another 10-15 minutes until cheese is bubbly and golden brown.

Tip: Let rest 10 minutes before serving to set.

Recipe FAQ

Why is the pasta hard?
Not enough sauce. Dry pasta needs to absorb liquid to soften.
The filling fell out.
The ragu was too watery. Reduce it more during cooking!

Ingredients

  • 8-10 oz Cannelloni or Manicotti shells (dry)
  • 1 lb Ground Meat (Pork/Beef mix)
  • 1 medium Onion
  • 2 cloves Garlic
  • 1 can Tomato Sauce or Passata (15 oz)
  • 1 cup Mozzarella Cheese (shredded)
  • 1/2 cup Parmesan Cheese
  • 1 bunch Fresh Basil
  • 2 tbsp Olive Oil
  • 1 tsp Salt
  • 1 pinch Ground Black Pepper
  • 1/2 cup Heavy Cream