Beef cannelloni bake

    2 hours 10 min

    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.

    43 people made this

    Serves: 5 

    • Cannelloni
    • 1/2 (500g) package cannelloni pasta
    • 225g (8 oz) lean mince
    • 2 carrots, chopped
    • 1/2 stick celery, chopped
    • 1/2 onion, chopped
    • 275g (10 oz) fresh spinach, washed and chopped
    • 1 1/4 teaspoons salt
    • 1 1/4 teaspoons ground black pepper
    • 2 tablespoons olive oil
    • 250ml (8 fl oz) dry white wine
    • 250ml (8 fl oz) double cream
    • 175g (6 oz) chopped tomatoes
    • 50g (2 oz) grated Parmesan cheese
    • 2 teaspoons dried Italian herbs
    • 2 tablespoons chopped fresh basil
    • Tomato sauce
    • 1 (400g) tin whole plum 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

    Prep:30min  ›  Cook:1hr40min  ›  Ready in:2hr10min 

    1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and set aside. Meanwhile, preheat oven to 240 C (gas 9).
    2. In a large baking dish, crumble mince 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 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 200 C (gas 6). Stir often while baking. Cool for 15 minutes.
    3. Place meat mixture in food processor and process until finely chopped. Add cream, chopped tomatoes, cheese, dry herbs and basil. Stir and return to oven for approximately 20 minutes. Remove from oven and lower oven temperature to 180 C (gas 4). Let mixture cool for 15 to 20 minutes, then stuff each cannelloni with 2 to 3 tablespoons of mixture. Place in a clean 20x30cm baking dish.
    4. To Make Tomato Sauce: Place tinned tomatoes with liquid in food processor and process until smooth. Set aside.
    5. Heat 2 tablespoons olive oil over medium heat in a large frying pan. 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.
    6. Pour tomato sauce over cannelloni and bake for 20 minutes or until sauce is bubbly.

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    Reviews in English (26)


    This was so good. I didn't 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 didn't 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.  -  27 Jul 2007  (Review from Allrecipes US | Canada)


    delicious! takes time to prepare, but prepare a double batch and freeze half. use the no-cook cannelloni, it's much easier to stuff.  -  22 Dec 2004  (Review from Allrecipes US | Canada)


    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 it's really worth the hassle. Besides you can make a double portion and freeze the rolls for later. I've made this dish for friends and neighbours and they always moan with pleasure. That's always nice for the chef, right?  -  20 Jan 2004  (Review from Allrecipes US | Canada)