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Recipe: Beef Cannelloni Bake

A hearty stuffed pasta that has a beef and vegetable filling, baked with a fresh homemade tomato sauce. Serve with a green salad and crusty Italian bread, if desired.

Beef Cannelloni Bake Ingredients

  • 1 (8 ounce) package cannelloni pasta

  • 8 ounces lean ground beef

  • 2 carrots, chopped

  • stalk celery, chopped

  • onion, chopped

  • 10 ounces fresh spinach, washed and chopped

  • 1? teaspoons salt

  • 1? teaspoons ground black pepper

  • 2 tablespoons olive oil

  • 1 cup dry white wine

  • 1 cup heavy whipping cream

  • 1 cup chopped tomatoes

  • cup grated Parmesan cheese

  • 2 teaspoons Italian seasoning

  • 2 tablespoons chopped fresh basil

  • 1 (14.5 ounce) can stewed tomatoes

  • 2 tablespoons olive oil

  • 2 cloves garlic, chopped

  • 1 onion, chopped

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper

  • 4 leaves fresh basil, chopped

How to Make Beef Cannelloni Bake

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and set aside. Meanwhile, preheat oven to 500 degrees F (260 degrees C).

  2. In an 11 x 17 inch baking dish, crumble beef or veal and toss with carrots, celery, onion and spinach. Add 1 1/4 teaspoon salt, 1 1/4 teaspoon pepper, 2 tablespoons olive oil and wine. Mix well. Place in heated oven and roast until beef or veal is brown and vegetables are soft, about 30 to 40 minutes. Note: Be careful to not burn the meat and vegetables; this is a very hot temperature. If meat begins to smoke, lower oven temperature to 400 degrees F (200 degrees C). Stir often while baking. Cool for 15 minutes.

  3. Place meat mixture in food processor and process until finely chopped. Add cream, roma tomatoes, cheese, dry herbs and basil. Stir and return to oven for approximately 20 minutes. Remove from oven and lower oven temperature to 350 degrees F (175 degrees C). Let mixture cool for 15 to 20 minutes, then stuff each cannelloni with 2 to 3 tablespoons of mixture. Place in a clean 9 x 13 inch baking dish.

  4. To Make Tomato Sauce: Place Italian style tomatoes with liquids in food processor and process until smooth. Set aside. Heat 2 tablespoons olive oil over medium heat in a large skillet. Add 2 cloves chopped garlic and 1 chopped onion; saute until soft. Add processed tomatoes, 1 teaspoon salt and 1 teaspoon pepper and saute 5 to 10 minutes or until sauce is no longer watery. Add fresh basil leaves and cook for 1 minute longer.

  5. Pour tomato sauce over cannelloni and bake for 20 minutes or until sauce is bubbly.

Beef Cannelloni Bake Nutritions

  • Calories: 693.6 calories

  • Carbohydrate: 52.3 g

  • Cholesterol: 106.3 mg

  • Fat: 41.4 g

  • Fiber: 5.9 g

  • Protein: 21.6 g

  • SaturatedFat: 17.9 g

  • ServingSize:

  • Sodium: 1474.2 mg

  • Sugar: 8.7 g

  • TransFat:

  • UnsaturatedFat:

Beef Cannelloni Bake Reviews

  • This was so good. I didnt realize how long it took. So to shorten the time I browned the beef in a skillet, then I cooked the carrots, celery, and onion with the salt and pepper in another skillet. Then I added the beef and the spinich and wine (Then I put the lid on the skillet for a few minutes)Also instead of using a fresh tomato I used 1c of crushed tomato. This seriously cut down on the time. Then I followed everything until it came to the sauce. I used the rest of the crushed tomatoes instead of the stewed tomatoes and I roased some garlic. I didnt have anymore onion so I left that out of the sauce. This dish turned out super great I would make again, but will be more prepared with how much time it takes to make.

  • Delicious takes time to prepare, but prepare a double batch and freeze half. use the no-cook cannelloni, its much easier to stuff.

  • This is what I call REAL cannelloni Often when you order cannelloni at reataurants they bring you some pasta with some spinach leaves in it. But this is cannelloni the way italian mothers make it. It takes a while to make it, but its really worth the hassle. Besides you can make a double portion and freeze the rolls for later. Ive made this dish for friends and neighbours and they always moan with pleasure. Thats always nice for the chef, right?

  • Very Good just like my Papa Capozzi used to make Yes, its time consuming, but these freeze beautifully double the recipe and freeze them for later. I do recommend getting a good quality beef for this. This dish is so luxurious that it the quality of meat really makes a difference so its not the time to bargain hunt. (My favorite pastime) Spend the extra few dollars its worth it.

  • This cannelloni was the best I have ever tasted. It made me feel like a real chef Although it took a while to make, it was definitely worth it in the end.

  • Tasted very, very good, but not good enough to merit the time and effort that the recipes calls for. If youre going to make these, definitely double the recipe and freeze half.

  • This was a lot of work. It was good, but wasnt anything spectacular. Probably wont make it exactly like this again, but may change it up a little to make it simpler and quicker. The meat in the Cannelloni was really good. But the sauce on top was missing something.

  • Fantastic A family favorite It is time consuming, but well worth the effort. As mentioned in previous reviews, I doubled the recipe and froze the extras. I also made the filling and sauce on day one (allowing the flavors expand even further) and then filled pasta and baked (baked 2x longer)on the following day.

  • This was very delicious. It did take a VERY long time in the kitchen to make. But if you have 2.5 to 3 hrs on a Sunday... Go for it. It was very easy though. Just time consuming. I would maybe make it with Spicy Italian Sausage and a side of Alfredo sauce to pour over. Overall a great recipe, made me feel very chefy.

  • There is nothing bland about this recipe. This is well worth the effort and a major keeper.

  • My Italian husband just loved this recipe. Be careful not to use too much onion in sauce. Any left over filling my husband uses with tortilla chips. So wonderful.

  • Yummy I have made this many times. It is some of the best cannelloni I have had Frozen spinach also works here. Sometimes I need a bit more sauce so it doesnt hurt to make extra

  • Made this as a vegetarian dish - fabulous. Yes, it takes time, so save it for that rainy/cold day when you have the time to prepare it. Substituted meatless crumbles and used a roux in place of the heavy cream.

  • I did it the quick way too, cooking the vegetables in a frying pan rather than the oven. I omitted the white wine too as I forgot to get any This recipe is gorgeous - and the whole family loves it so Im happy lol

  • Incredible flavor my Husbands favorite meal. Very time consuming but worth every minute. My only complaint is that the presentation is not very pretty

  • They didnt say anything about the cheese on top... Need this.. so good

  • AMAZINGLY GOOD. however I do have a few tips. First, cook this when you have loads of time and not as a fast meal. second, dont waste your time cooking the meat and veggies in the oven, its pointless. What I did was to cook the meat in a skillet and the veggies too, then combined them in a pot and added the wine ect.. Its much faster and tastes just as good. Third, I didnt add the cheese to the stuffing but rather put it over the cannelloni AT THE END before putting it in the oven. Fourth I used tomato paste instead of stewed tomatoes since I didnt have any, and put it for 30 minutes in the oven. ENJOY :)

  • I was not impressed with this at all. It was also a pain to make.

  • This was so good Took 2 1/2 hours to make but it was so worth it, I actually doubled the recipe so we could have leftovers. I tried it out on my hubby and two kids and they gave it 2 thumbs up. It does take long to make so make sure you have a few hours to spare, I want to make it for company. Great Sunday afternoon dinner. Thanks

  • This is a time consuming recipe, but the rewards really outway the recipe. My whole family loved it and it was nice to sit down and enjoy being with our whole busy family. Thanks for the post.

  • If I want to give something special to my husband this is it. This is so worth the effort it takes.. This meal makes my hubby happy

  • Was a fair amount of steps but absolutely worth it. Added some diced red, yellow and orange bell peppers to the first step as had some sliced that needed to use up. Added nice additional flavor. Drizzled little Alfredo and pesto sauce when served. Couldnt find cannelloni shells at grocery store so used manicotti shells and worked well. Will definitely make again and double

  • WOW This is melt in your mouth goodness that makes you moan with pleasure with each bite. This was my husbands first taste ever of cannelloni and he is hooked This recipe makes me miss living up north. Ok, Im over it now that I have this recipe

  • My husband loved it. we will definitely make this again.

  • This recipe is awesome

  • My husband likes this alot the only thing he likes better is the barbeque we do in the summer. It takes a long time to make but is sooooo good

  • Very tasty i added mozzerella cheese on top. its alot of work but has a ton of flavor. very good :)

  • Excellent, Excellent, ExcellentMy son who is a very picky eater had thirds My whole family loved it. It is well worth the time it takes to make this dish. Will make again, great for company.

Source: Beef Cannelloni Bake

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