Beef Cannelloni

Description

Beef Cannelloni - Authentic recipe from Italy. Ready in 65 min. Try it now!

1. 1

   Filling: Dice 100 g onions and sauté in olive oil. Add 500 g ground beef and cook until crumbly. Season with salt, pepper, garlic and, if desired, a little tomato sauce, nutmeg and Parmesan. Let cool (hot filling is difficult to pipe into the tubes).

   ⏱️ approx. 18 min

   💡 Tip: Beef cannelloni originate from Emilia-Romagna. The filled pasta tubes are baked with sauce. Season the filling well and let it cool — cold filling is easier to pipe into the tubes.

2. 2

   Preheat the oven to 180°C. Fill 250 g cannelloni tubes with the meat filling (using a piping bag or a small spoon). Spread a little tomato sauce in a baking dish. Place the filled cannelloni side by side in the dish.

   ⏱️ approx. 15 min

   💡 Tip: Some types of cannelloni do not need to be pre-cooked (they cook through in the oven via the sauce) — check the package instructions. Enough sauce is important so the tubes soften. A piping bag makes filling easier.

3. 3

   Pour 400 g tomato sauce over the cannelloni (they should be well covered). Distribute 150 g mozzarella on top, and Parmesan to taste. Bake covered with aluminium foil for 25 minutes, then bake uncovered for 15–20 minutes until golden brown. Let rest briefly before serving.

   ⏱️ approx. 45 min

   💡 Tip: The foil phase cooks the cannelloni through (steam), while the uncovered phase creates the golden cheese crust. Enough sauce prevents the tubes from drying out. A layer of béchamel (instead of tomato sauce alone) makes them creamier.