Mary Berry Cannelloni With Double Cheese Sauce

This is the bake I pull out when I want something properly hearty that still feels a bit impressive. I first tried it on a cold Saturday evening when I was feeding a mix of hungry teenagers and picky grown-ups. I figured cheese + pasta + meat was a safe bet. What I didn’t expect was just how lush that béchamel would turn out—or how grateful I’d be for the leftovers the next day.

The first time I made it, I skipped letting it rest before baking. Big mistake. The tubes didn’t soften enough and the sauce sort of sat on top instead of soaking in. Lesson learned. Let it sit. It’s worth the wait. Since then, I’ve made it ahead every time—more flavour, better texture, and one less thing to do before dinner.

Let me show you what makes this dish actually special—not just saucy pasta.

What Makes This Recipe Special

It’s the layering of flavour, not just the layering of sauce.

Most baked pastas rely on cheese to carry the dish, but this one builds flavour in every part. The meat filling is made like a ragu with soffritto, tomato purée, and wine. The béchamel isn’t just milk and flour—it’s infused with bay leaf, peppercorns, and onion. That subtle lift from the nutmeg brings it together.

And the double cheese topping—Cheddar for richness, Parmesan for sharpness—gives it that golden, bubbling crust that everyone scrapes for.

Also, letting the filled dish rest before baking gives the pasta time to absorb the sauce. That means the tubes cook all the way through and the filling sets beautifully.

INGREDIENTS + WHY THEY MATTER

For the filling:

• Olive oil (3 tbsp) – For softening the veg and browning the meat.
• Onion, carrot, celery – Classic Italian soffritto base. Skipping any of them dulls the sauce.
• Minced beef and pork (300g each) – Pork adds softness and richness. Just beef makes it a bit dry.
• Garlic (1 clove) – Brings warmth. Don’t overdo it.
• Tomato purée (3 tbsp) – Deepens the flavour quickly.
• Red wine (75ml) – Adds depth. I’ve used leftover open wine and even boxed—it all works.
• Fresh thyme (1½ tbsp) – Earthy and brightens the whole dish.

For the béchamel:

• Full-fat milk (600ml) – Semi-skimmed works, but whole milk makes it silkier.
• Bay leaf, peppercorns, onion – Infuse for better flavour.
• Butter and flour (40g each) – The classic roux base.
• Nutmeg – Just a pinch gives warmth without overpowering.

For the tomato sauce:

• Passata (680g jar) – Smooth and easy. Tinned tomatoes don’t work the same here.
• Water (200ml) – Helps it simmer gently without thickening too much.
• Fresh thyme (½ tbsp) – Ties it to the meat mixture.

Other:

• Cannelloni tubes (18) – I’ve used both dry and fresh. Dry works beautifully if you let the dish rest.
• Mature Cheddar (75g) and Parmesan (40g) – One melts, one sharpens. The combo is perfect.

Making It Yours (Without Ruining It)

• All beef? Fine, but a little dry—add a splash of cream to the filling.
• No red wine? I’ve used a bit of beef stock and a splash of balsamic in a pinch.
• No cannelloni tubes? Roll the filling in lasagna sheets and lay seam-side down.
• Vegetarian? Try lentils and mushrooms instead of meat—works well with the same sauces.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Pasta stayed firm	Didn’t let the dish rest before baking	Let it sit 2 hours or overnight after assembly
Béchamel tasted bland	Skipped the milk infusion	Always infuse milk—it makes a real difference
Filling too runny	Didn’t reduce the meat sauce enough	Simmer until most of the liquid has evaporated
Sauce split in oven	Oven too hot or no rest time	Bake at 190°C and let it cool slightly before serving

HOW TO MAKE MARY BERRY’S CANNELLONI WITH DOUBLE CHEESE SAUCE

1. Make the meat filling: Cook finely chopped onion, carrot, and celery in olive oil for 10 minutes until soft. Add beef, pork, and garlic; cook for 5 more minutes until browned. Stir in tomato purée, wine, thyme, salt and pepper. Simmer for 10 minutes until most liquid evaporates. Set aside to cool slightly.
2. Infuse the milk: In a saucepan, bring milk, bay leaf, peppercorns, and onion quarter just to a boil. Remove from heat, cover, and infuse for 30 minutes. Strain.
3. Make béchamel: In another pan, melt butter, stir in flour, and cook for 1–2 minutes. Slowly whisk in the strained milk. Cook until thickened. Add salt, pepper, and nutmeg.
4. Make tomato sauce: Heat passata, water, thyme, salt, and pepper. Simmer gently for a few minutes.
5. Assemble: Spread half the tomato sauce in the bottom of a 35 x 25 cm baking dish. Mix 6 tablespoons of béchamel into the meat filling. Fill cannelloni tubes with the meat (use a piping bag or small spoon). Arrange in the dish.
6. Top and rest: Pour remaining tomato sauce over, then cover with béchamel. Shake the dish gently to level the sauce. Sprinkle with Cheddar and Parmesan. Let rest for at least 2 hours or overnight.
7. Bake: Heat oven to 190°C (fan 170°C). Bake for 45 minutes until bubbling and golden. Check pasta doneness with a skewer.

TIPS FROM MY KITCHEN

• I use a freezer bag with the tip snipped off to fill the tubes—less messy than a spoon.
• You can prep everything a day ahead and bake just before serving.
• Don’t skip resting—it makes all the difference in texture and flavour.
• A little drizzle of olive oil on top before baking helps with that golden finish.

STORAGE + SERVING

• Fridge: Cool completely. Cover and refrigerate up to 3 days.
• Freezer: Best to freeze before baking. Thaw overnight in fridge, then bake as normal.
• Reheat: Cover with foil and warm in the oven at 170°C until hot all the way through.
• Serve with: Garlic bread, a crisp green salad, or just a glass of red wine and a quiet corner.

FREQUENTLY ASKED QUESTIONS

Q: Can I make it all ahead?
A: Yes. Assemble the day before and bake just before serving. Or freeze unbaked for up to 3 months.

Q: Can I use just one kind of meat?
A: You can. Just beef is fine, but I’d add a splash of milk or cream to keep it juicy.

Q: Can I cook it straight after assembling?
A: You can, but the pasta won’t soften as evenly. Letting it rest gives much better results.

Q: What if I don’t have Cheddar?
A: Use mozzarella or Gruyère. Just make sure to balance with a sharper cheese like Parmesan.

Try More Recipes:

• Mary Berry Beef Cannelloni
• Mary Berry Mushroom Pasta Bake
• Mary Berry Saturday Night Pasta Recipe
• Mary Berry Five Veg Pasta