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Canneloni with Beef Filling

Canneloni with Beef Filling

Canneloni with Beef Filling is an excellent baked pasta dish - experiment with different fillings! We have found that the oven-ready cannelloni pasta is the best for this recipe. You will need one 250 gm package - do not drain the canned tomatoes if using oven-ready pasta. You can also use fresh home made flat lasagna sheets wrapped around the filling.

Canneloni with Beef Filling Recipe



  • 1½ pounds lean ground beef (700 gm)
  • 1 medium onion, diced
  • 2 cloves garlic (crushed)
  • 1 cup (45 gm) breadcrumbs
  • 1 tsp (5 ml) dried oregano
  • 2 eggs, beaten
  • 2 tbsp (30 ml) grated Parmesan cheese
  • salt and ground black pepper to taste
  • Sauce:

  • 2 cloves garlic, crushed
  • 1/2 green pepper, diced
  • 1 medium onion, chopped
  • 28 oz can plum tomatoes (796 ml)
  • 14 oz can tomato sauce (400 ml)
  • salt and ground black pepper to taste
  • 1 tsp (5 ml) dried oregano
  • 1/2 lb (250 gm) grated Mozzarella cheese for topping

    Prepare filling by cooking ground beef in a little olive oil, add onions and garlic and continue to cook until beef is browned and onion is tender.

    Drain off all fat and allow to cool before adding the breadcrumbs, beaten eggs, Parmesan cheese, oregano and ground pepper.

    Mix well and carefully stuff the filling into the cannelloni tubes.

    Arrange the stuffed cannelloni in a large 12"x9" (30cmx23cm) baking dish, allowing a little space between them. 

    Preheat oven to 350°F or 180°C.

    To make the sauce, sauté the onion in a little olive oil, add the garlic and green pepper and cook till the onions are softened.

    Add the canned tomatoes, chopped and their liquid, along with the tomato sauce, oregano and black pepper.

    Bring to the boil and simmer for about ten minutes, stirring occasionally.

    Pour the sauce over the stuffed cannelloni, ensuring that it penetrates to the bottom of the dish.

    Top with the Mozzarella cheese, cover dish with aluminum foil and bake for 60 minutes, removing the foil for the final 20 minutes.


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