Mary Berry Beef Cannelloni

The first time I made this, I completely underestimated how fiddly it is to fill uncooked cannelloni tubes. Half the filling ended up on the worktop, and I nearly swore off the whole dish. But once it came out of the oven—bubbling, golden, and smelling like a dream—I knew I’d be making it again.

I’ve since tested a few tweaks (hello, teaspoon-and-piping-bag method), and now it’s become one of my reliable “make it on Sunday, eat it all week” bakes.

WHAT MAKES THIS RECIPE SPECIAL

This isn’t just minced beef stuffed in pasta—Mary’s version layers flavour at every step.

• Slow-simmered beef filling – Deep flavour, thickened with flour for that rich texture.
• Double-layered sauce – Tomato and basil, cooked long and slow so it’s never watery.
• Cheese triple threat – Mozzarella, Parmesan, and all that melted topping glory.

It’s the kind of dish that feels like a hug—just a bit more effort than lasagna, but totally worth it.

INGREDIENTS + WHY THEY MATTER

For the beef filling:

• Minced beef (400g) – Lean, but not fat-free. You want flavour and moisture.
• Plain flour (2 tbsp) – Thickens the filling so it holds its shape in the tubes.
• Beef stock (300ml) – Adds depth. I used a stock cube and water—worked fine.
• Worcestershire sauce – Just a splash for umami. Don’t overdo it.
• Tomato purée (4 heaped tbsp) – Richness without the liquid of tinned tomatoes.
• Fresh thyme (1 tbsp) – Earthy and sharp. Dried will do in a pinch, but use half.

For the sauce:

• Chopped tomatoes (2 x 400g tins) – Go for quality. Cheap ones can be watery.
• Diced onions (2) – Adds sweetness and bulk.
• Fresh basil – Stirred in at the end for that herby lift.

Other:

• Cannelloni tubes (16) – Uncooked. I used a teaspoon to fill. It’s slow but tidy.
• Mozzarella (125g ball) – Tear or slice, doesn’t need to be perfect.
• Parmesan (55g) – Grated on top for that crispy, nutty edge.

MAKING IT YOURS (WITHOUT RUINING IT)

• Short on time? Use fresh lasagna sheets—roll the filling into tubes and bake as usual.
• Want it spicier? Add a pinch of chilli flakes to the meat sauce.
• Gluten-free? Use GF cannelloni and thicken the filling with cornflour instead of flour.
• Vegetarian? Swap the beef for lentils or plant mince—it still holds up with all that sauce and cheese.

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

What Went Wrong	Why It Happens	How to Fix It
Cannelloni burst open	Filling was too hot or overstuffed	Let the filling cool fully, don’t cram
Sauce was watery	Didn’t simmer long enough	Reduce until thick before layering
Pasta still hard inside	Didn’t bake long enough	Add extra time or cover with foil halfway

HOW TO MAKE MARY BERRY’S BEEF CANNELLONI

1. Preheat oven
   Set to 200°C (180°C fan) / Gas 6. Lightly grease a 1.8L oven dish.
2. Make the beef filling
   Fry onion and garlic in olive oil. Add mince and brown well. Stir in flour, stock, Worcestershire sauce, tomato purée, and thyme. Simmer gently for 30 mins. Cool completely.
3. Make the sauce
   Fry onions and garlic. Add tinned tomatoes, tomato purée, and water. Season and simmer for 30 mins. Stir in chopped basil. Taste and add sugar if it’s sharp.
4. Assemble
   Spoon a third of the sauce into the base. Fill each cannelloni tube with the beef mixture and lay in the dish. Cover with remaining sauce.
5. Top and bake
   Add sliced mozzarella and grated Parmesan. Bake for 35–40 mins until bubbling and golden. If the top browns too fast, cover with foil.
6. Serve
   Let it sit for 5 mins before serving. Pairs perfectly with a crisp green salad or garlic bread.

TIPS FROM MY KITCHEN

• I use a piping bag with no nozzle to fill the tubes—it’s faster and less messy.
• If making ahead, assemble and refrigerate. Add 10 extra minutes to the baking time.
• I grate extra Parmesan on halfway through baking for that crunchy top layer.

STORAGE + SERVING

• Fridge: Keeps for 3 days in a sealed container.
• Freezer: Wrap tightly in foil or freeze portions in lidded tubs. Lasts up to 3 months.
• Reheat: Bake at 180°C for 10–15 mins covered, or microwave individual servings with a splash of water.

FREQUENTLY ASKED QUESTIONS

Q: Can I use fresh pasta instead of tubes?
A: Yes—just roll the filling in sheets and lay seam-side down. It cooks faster and is easier to fill.

Q: Can I freeze this before baking?
A: Definitely. Assemble, cover, and freeze. Defrost overnight and bake as usual.

Q: What’s a good side dish?
A: A light rocket salad with balsamic dressing cuts through the richness. Garlic bread’s never wrong, either.

Q: My cannelloni cracked—why?
A: Most likely overstuffed or baked too hot. Fill loosely and bake gently.

Try More Recipes:

• Mary Berry Peppered Roast Beef Fillet
• Mary Berry Beef and Aubergine Pie Recipe
• Mary Berry Beef Bourguignon Pie