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Beef Cannelloni being pulled out of pan with melted mozzarella cheese stringing.
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5 from 16 votes

Easy Beef Cannelloni

Savory and delicious Italian Beef Cannelloni covered with rich red sauce and sprinkled generously with Mozzarella- all baked to golden, melty perfection. With an emphasis on being easy to make and using leftover vegetables, it is a comforting midweek meal and freezer friendly!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: dinner
Cuisine: Italian
Servings: 6 servings
Calories: 544kcal
Author: Rachel
Cost: $16

Equipment

Ingredients

  • 20-25 Cannelloni Tubes or 14 Manicotti tubes *see notes below

Filling

  • 1.5 lb Ground Beef
  • 1 tablespoon Olive Oil
  • 1 Yellow Onion minced, about 1 cup
  • 2 Cloves of Garlic Minced
  • 2 cup Petite Diced Vegetables Mushrooms and Green peppers
  • 2 teaspoon Worcestershire Sauce
  • 1 teaspoon Dried Basil

Topping

  • 40 oz Marinara Sauce I use my favorite spaghetti sauce.
  • 4 oz Shredded Mozzarella
  • ½ cup Shredded Parmesan
  • Parsley for garnish

Instructions

  • Preheat oven to 350 degrees F.
  • In a large skillet over medium heat, add the olive oil and garlic. Cook for 1 minute. Add the onions. Cook until onions are translucent, about 5 minutes.
  • Add vegetables, ground beef, Worcestershire sauce, and basil to the skillet. Cook until beef is cooked through, crumbling it as it cooks, and vegetables are soft. Drain.
  • Add 1 cup of marinara sauce to the skillet and stir until warmed through.
  • To get an even consistency in the filling, add the beef mixture to a food processor and chop for a few seconds to break up any large pieces. The mixture should minced in texture but NOT completely smooth like a paste.
  • In a 13x9 casserole pan, add just enough marinara sauce to coat the bottom of the pan. This keeps the tubes from sticking.
  • Stand the tubes up and stuff the beef mixture in with a piping bag, large funnel, or a small spoon. Lay stuffed pasta into the casserole dish. Pour the remaining red sauce over the filled tubes in the casserole dish.
  • Sprinkle mozzarella, parmesan, and parsley over the casserole. Cover with foil.
  • Bake for 35 minutes or until cheese is thoroughly melted and the edges are bubbling. Remove foil. Bake another 10 minutes or until the cheese is bubbly and starting to brown.

Notes

Manicotti: Cannelloni is a classic Italian pasta and Manicotti is the closest American version. Manicotti is ridged and slightly larger but both work great in this recipe.
Store: Leftovers are amazing! It is good for 4-5 days in an airtight container in the refrigerator.
Reheat: This easy recipe keeps and reheats amazingly both in the oven and in the microwave.
  • OVEN:  Cover the pan with foil and bake at 350 degrees for approximately 30 minutes or until hot and bubbly.
  • MICROWAVE:  You can also reheat individual servings in the microwave by transferring to a microwave safe plate and microwaving for 90 seconds. I usually cut it up with a fork to evenly heat in the microwave without cold spots. Continue to microwave at 30 second intervals until heated through.
Freeze: I generally recommend freezing after baking, NOT before. Manicotti is a little more forgiving here because it holds its shape better. That way you can just pop it into the oven. I usually bake it covered for about 50-60 minutes or until the cheese is melted and everything is cooked through. In an airtight container, this recipe should last 3-4 months.

Nutrition

Serving: 4cannelloni | Calories: 544kcal | Carbohydrates: 42.4g | Protein: 38.9g | Fat: 23.7g | Saturated Fat: 9.2g | Cholesterol: 130mg | Sodium: 704mg | Potassium: 453mg | Fiber: 1.6g | Sugar: 4.5g | Calcium: 231mg | Iron: 5mg