Baked Beef Cannelloni with Creamy Mozzarella Sauce

Comfort food doesn’t get more satisfying than this Baked Beef Cannelloni with Creamy Mozzarella Sauce. This dish combines tender pasta tubes stuffed with flavorful ground beef and herbs, all smothered in a luscious homemade béchamel and topped with golden, bubbly mozzarella. It’s the ultimate family dinner, special occasion meal, or indulgent weekend treat.

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Why You’ll Love This Recipe
Rich & Satisfying – Meaty, cheesy, and perfectly baked for that comforting, hearty flavor.
Creamy Mozzarella Sauce – Smooth béchamel base meets melty mozzarella for a luxurious topping.
Make-Ahead Friendly – Prep it in advance and bake when ready.
Impressively Delicious – A restaurant-worthy dish you can easily recreate at home.
Family Favorite – Kid-approved and perfect for feeding a crowd.

Ingredients You’ll Need

For the Beef Filling:

• 1 lb ground beef
• 1 tbsp olive oil
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp dried basil
• ½ tsp salt
• ½ tsp black pepper
• ¼ cup tomato paste
• 1 cup crushed tomatoes
• 1 egg
• ¼ cup grated Parmesan cheese
• 1 cup ricotta cheese (optional, for creamier filling)

For the Cannelloni & Assembly:

• 12 cannelloni tubes (dry, uncooked)
• 1½ cups shredded mozzarella cheese (for topping)
• Fresh parsley or basil, chopped (for garnish)

For the Creamy Mozzarella Sauce (Béchamel Base):

• 4 tbsp unsalted butter
• ¼ cup all-purpose flour
• 2½ cups whole milk (warm)
• ½ tsp salt
• ¼ tsp white or black pepper
• ¼ tsp ground nutmeg
• 1 cup shredded mozzarella cheese

Tools You’ll Need

• Large skillet
• Medium saucepan
• Whisk
• 9×13 inch baking dish
• Mixing bowls
• Piping bag or spoon (for stuffing cannelloni)

Step-by-Step Instructions

Step 1: Make the Beef Filling

1. Heat olive oil in a skillet over medium heat. Add diced onion and sauté for 2–3 minutes until translucent.
2. Add garlic and cook for another 30 seconds.
3. Stir in ground beef and cook until browned, breaking it up as it cooks—about 6–8 minutes.
4. Mix in oregano, basil, salt, and pepper.
5. Add tomato paste and crushed tomatoes. Simmer for 5 minutes until thickened.
6. Remove from heat. Let cool slightly, then stir in the egg, Parmesan, and ricotta (if using).
7. Set aside to cool completely before stuffing.

Step 2: Make the Creamy Mozzarella Sauce
8. In a medium saucepan, melt butter over medium heat.
9. Whisk in flour and cook for 1–2 minutes until it forms a smooth roux.
10. Gradually whisk in warm milk, stirring constantly to avoid lumps.
11. Add salt, pepper, and nutmeg. Continue to cook, whisking, until thickened (about 5 minutes).
12. Stir in 1 cup mozzarella cheese until melted and smooth. Remove from heat.

Step 3: Stuff the Cannelloni Tubes
13. Fill a piping bag or plastic zip-top bag (snip off the end) with the beef mixture.
14. Pipe filling into each dry cannelloni tube until completely filled.
15. Arrange filled cannelloni in a greased 9×13 baking dish in a single layer.

Step 4: Assemble the Dish
16. Pour the creamy mozzarella sauce evenly over the stuffed cannelloni.
17. Sprinkle the remaining 1½ cups of shredded mozzarella over the top.
18. Cover with foil (spray underside with non-stick spray to prevent sticking).

Step 5: Bake to Perfection
19. Bake in a preheated oven at 375°F (190°C) for 30 minutes, covered.
20. Remove foil and bake for an additional 10–15 minutes until the cheese is bubbly and golden.
21. Let rest for 5–10 minutes before serving.

Step 6: Garnish & Serve
22. Sprinkle with chopped parsley or fresh basil.
23. Serve hot with garlic bread or a fresh green salad for a complete meal.

Tips for the Best Cannelloni
Use Dry Tubes – No need to pre-cook; they soften beautifully in the sauce while baking.
Cool Filling – Prevents the egg from scrambling when mixed in.
Thin the Sauce if Needed – If it thickens too much while cooling, add a splash of milk before pouring over the pasta.
Cover While Baking – Keeps moisture in and ensures tender pasta.
Let It Rest – Gives the sauce time to set and makes serving easier.

Serving Suggestions

• Garlic Bread: Perfect for soaking up the creamy sauce.
• Side Salad: A crisp romaine or arugula salad with vinaigrette adds freshness.
• Roasted Vegetables: Try asparagus, broccoli, or zucchini for a wholesome pairing.
• Tomato Basil Soup: Makes for a cozy, comforting meal.

How to Store & Reheat

Storing:
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Wrap the assembled (unbaked) cannelloni tightly and freeze for up to 2 months. Thaw in the fridge before baking.

Reheating:
Oven: Reheat at 350°F for 20–25 minutes, covered.
Microwave: Heat on medium power in short intervals until warmed through.

Frequently Asked Questions

1. Can I use manicotti instead of cannelloni?
Yes! Manicotti shells are slightly larger but work just as well. Cook them first according to package directions.

2. What if I don’t have ricotta?
You can skip it or substitute with cottage cheese for a lighter texture.

3. Can I use a different meat?
Absolutely—ground turkey or chicken both make great alternatives.

4. Is it okay to prep this the day before?
Yes! Assemble everything, cover, and refrigerate overnight. Bake as directed when ready.

5. Can I make it vegetarian?
Yes! Swap the beef for sautéed mushrooms, spinach, or a plant-based meat substitute.

Final Thoughts
This Baked Beef Cannelloni with Creamy Mozzarella Sauce is the kind of dish that feels like a warm hug. Rich, cheesy, and packed with flavor, it’s perfect for impressing guests or enjoying with family. With its simple ingredients and straightforward steps, it’s easier than you might think—and totally worth it.

Give it a try and share your results—I’d love to hear how it turned out! Leave a review or tag your creations online for others to be inspired.

Preparation Time: 25 minutes
Cooking Time: 45 minutes
Cuisine: Italian-American

Nutritional Information (Per Serving):
Calories: 460 | Protein: 26g | Carbohydrates: 32g | Fat: 25g | Fiber: 2g | Sodium: 680mg

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