Cheesy Beef Cannelloni Bake

Intensity Breakdown (1 = Very Easy, 5 = Very Demanding)

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Ingredients

For the Beef Filling

• 1 lb (450g) ground beef (80/20 recommended)

• 1 small yellow onion, finely diced

• 3 cloves garlic, minced

• 1 cup (240g) whole milk ricotta cheese

• 1 large egg, lightly beaten

• ½ cup (50g) grated Parmesan cheese

• ¼ cup fresh parsley, finely chopped

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp dried oregano

For the Tomato Sauce (Bottom Layer)

• 2 tbsp olive oil

• 2 cups (480g) crushed tomatoes (canned)

• 1 tsp sugar (to balance acidity)

• ½ tsp red pepper flakes (optional)

• Salt to taste

For the Béchamel (Creamy Cheese Sauce)

• 4 tbsp (56g) unsalted butter

• ¼ cup (30g) all-purpose flour

• 2 cups (480ml) whole milk, warm

• ¼ tsp nutmeg

• ½ tsp salt

• ¼ cup (25g) grated Parmesan

For the Pasta & Topping

• 12-16 dry cannelloni tubes (about 8 oz / 225g) – do not pre-cook

• 1 ½ cups (170g) shredded mozzarella cheese

• ½ cup (50g) grated Pecorino Romano (or more Parmesan)

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Instructions

Phase 1: Prepare the Beef Filling (Intensity: Medium)

1. In a large skillet over medium-high heat, cook the ground beef until browned, about 6-8 minutes. Break it into small crumbles.

2. Add the diced onion and cook for 3 minutes until translucent. Add garlic and cook for 1 more minute.

3. Remove from heat and let cool for 5 minutes. Transfer to a mixing bowl.

4. Add ricotta, beaten egg, ½ cup Parmesan, parsley, salt, pepper, and oregano. Mix thoroughly until combined. The mixture should be moist but not runny.

Phase 2: Make the Tomato Sauce (Intensity: Low)

1. In the same skillet (wipe out excess grease), heat 2 tbsp olive oil over medium heat.

2. Add crushed tomatoes, sugar, red pepper flakes (if using), and a pinch of salt.

3. Simmer for 5 minutes, then remove from heat.

Phase 3: Make the Béchamel (Intensity: Medium-High – requires attention)

1. In a medium saucepan over medium heat, melt butter.

2. Whisk in flour and cook for 1-2 minutes, stirring constantly, until the mixture smells nutty and turns light golden (this is a roux).

3. Slowly pour in the warm milk while whisking vigorously to prevent lumps.

4. Continue whisking until the sauce thickens enough to coat the back of a spoon (about 4-5 minutes).

5. Remove from heat, stir in ¼ cup Parmesan and nutmeg. Season with salt.

Phase 4: Assemble the Cannelloni (Intensity: High – patience needed)

Critical tip: Use dry cannelloni. Do not boil them first, or they will become too soft to stuff.

1. Preheat your oven to 375°F (190°C).

2. Spread the tomato sauce evenly over the bottom of a 9×13-inch baking dish.

3. Stuffing method: Transfer the beef-ricotta mixture to a piping bag (or a sturdy zip-top bag with a corner snipped off). Pipe the filling into each dry cannelloni tube from both ends to ensure it’s full but not overstuffed (about 2 tbsp per tube).

4. Arrange the stuffed tubes in a single layer over the tomato sauce.

5. Pour the béchamel sauce evenly over the cannelloni, making sure all pasta is covered (this prevents dry spots).

6. Sprinkle mozzarella and Pecorino Romano on top.

Phase 5: Bake & Rest (Intensity: Low)

1. Cover the dish with aluminum foil and bake for 25 minutes.

2. Remove foil and bake for another 12-15 minutes until the cheese is bubbly and golden brown in spots.

3. Critical resting step: Let the bake rest on the counter for 10 minutes before serving. This allows the sauces to set; cutting immediately will cause a runny mess.

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The Final Dish

What to expect: A perfect slice holds its shape – creamy béchamel cascades over tender pasta, while the beef filling is savory and rich. The top is blistered and cheesy, the bottom is saucy without being soupy. Serve with a crisp green salad and crusty bread to soak up any extra sauce.

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Nutrition Information (Per Serving – based on 8 servings)