Mary Berry Beef Cannelloni

This delicious Mary Berry’s Beef Cannelloni is a quick and easy meal that’s perfect for busy weeknights. Filled with creamy beef and topped with melty cheese, it’s a comforting dish everyone will love. Feel free to use whatever ingredients you have on hand to make it your own!

This Beef Cannelloni Recipe Is From Makes It Easy Cookbook by Mary Berry

Ingredients Needed:

For the Cannelloni Filling:

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely grated
• 400g (14oz) lean minced beef
• 2 tbsp plain flour
• 300ml beef stock
• A few drops of Worcestershire sauce
• 4 heaped tbsp tomato purée
• 1 tbsp freshly chopped thyme

For the Tomato and Basil Sauce:

• 1 tbsp olive oil
• 2 onions, diced
• 2 garlic cloves, finely grated
• 2 x 400g tins chopped tomatoes
• 1 tbsp tomato purée
• ½ tsp sugar (optional)
• Small bunch of basil, leaves chopped

Other Ingredients:

• 16 cannelloni pasta tubes
• 1 x 125g ball mozzarella, sliced
• 55g (2oz) Parmesan, grated

How To Cook Beef Cannelloni:

1. Preheat the Oven: Preheat your oven to 200°C/180°C Fan/Gas 6 and prepare an oblong, shallow 1.8-litre (3¼ pint) ovenproof dish.
2. Make the Cannelloni Filling: Heat 1 tbsp olive oil in a frying pan over high heat. Add 1 finely chopped onion and fry for a few minutes. Then, add 2 grated garlic cloves and 400g minced beef, frying until the beef is browned. Break it up with two wooden spoons as it cooks. Sprinkle over 2 tbsp plain flour and stir well. Mix in 300ml beef stock, a few drops of Worcestershire sauce, 4 heaped tbsp tomato purée, and 1 tbsp freshly chopped thyme. Cover and let it simmer on low heat for about 30 minutes. Set aside to cool.
3. Prepare the Tomato and Basil Sauce: In a saucepan, heat 1 tbsp olive oil over high heat. Add 2 diced onions and fry for 5 minutes. Then, add 2 grated garlic cloves and fry for an additional 10 seconds. Pour in 2 tins of chopped tomatoes, 1 tbsp tomato purée, and 150ml (¼ pint) water. Season with salt and freshly ground black pepper. Cover and simmer on low heat for about 30 minutes. If the sauce tastes sharp, add ½ tsp sugar. Finally, stir in the chopped basil.
4. Assemble the Cannelloni: Spoon a third of the tomato sauce into the base of the prepared oven dish. Using a teaspoon, fill each cannelloni tube with the cooled beef filling and arrange the filled cannelloni in a single layer in the dish. Spoon the remaining tomato sauce over the cannelloni.
5. Bake: Scatter the sliced mozzarella and grated Parmesan over the top. Bake in the preheated oven for about 35–40 minutes, until the pasta is soft and the cheese has browned.
6. Serve: Serve the Beef Cannelloni hot, alongside a fresh green salad for a delightful meal.

Recipe Tips

• Cool the Filling: Always let the beef filling cool completely before stuffing it into the cannelloni. This prevents the pasta from getting too soft.
• Don’t Overcook the Pasta: If using pre-cooked cannelloni, cook it for less time than usual. It should be slightly undercooked to avoid becoming mushy while baking.
• Use Quality Ingredients: Choose good-quality minced beef and fresh herbs for better flavor. Fresh ingredients make a big difference in taste.
• Layer the Sauce: Spread some sauce in the bottom of the dish before adding the cannelloni. This keeps the pasta from sticking and adds moisture during baking.
• Check for Doneness: Bake until the cheese is bubbly and golden. If the pasta is still firm after the suggested baking time, leave it in for a few more minutes to soften.

How To Store & Reheat Leftovers

• Refrigerate: Put leftover Beef Cannelloni in an airtight container or cover it with foil or plastic wrap. You can keep it in the fridge for up to 3 days.
• Freeze: Wrap leftover Beef Cannelloni tightly in plastic wrap and then in foil, or use a freezer-safe container. It can be frozen for up to 3 months. To thaw, move it to the fridge overnight before reheating.
• Reheating: Preheat your oven 350°F, cover leftover Beef Cannelloni with foil, and heat for 10 minutes. For individual portions, microwave on medium for 2–3 minutes until hot.

Nutrition Facts

Serving Size: 2 cannelloni (376g)

• Calories: 370
• Total Fat: 13g
• Saturated Fat: 5g
• Cholesterol: 40mg
• Sodium: 980mg
• Potassium: 850mg
• Total Carbohydrate: 46g
• Dietary Fiber: 4g
• Sugars: 14g
• Protein: 20g

Try More Mary Berry Beef Cannelloni Recipes:

• Mary Berry Lemon and Caper Salmon Linguine
• Mary Berry Vegetable Pad Thai
• Mary Berry Beef Ragu
• Mary Berry Garlic Mushroom Penne Gratin
• Mary Berry Meatballs in Tomato And Basil Sauce