Best Beef Cannelloni Recipes

BEEF CANNELLONI

Steps:

• For the filling, dry-fry the beef in a non-stick pan on a medium-high heat, breaking up with a wooden spoon until browned - about 10 mins. Remove and set aside. Add the oil and cook the onion for 5 mins, until soft. Add the garlic for 1 min more, then tip in the beef and 1½ jars of the passata sauce and the sugar. Simmer for 20 mins while you make the white sauce.
• Heat the butter in a small pan. When foaming, stir in the flour for 1 min. Add the milk gradually, stirring all the time to achieve a lump-free sauce, then bubble for 2 mins while stirring. Remove from the heat and stir in the soft cheese with seasoning until dissolved. Set aside, covered with cling film to stop a skin forming.
• To assemble, pour the remaining tomato sauce into the base of 2-3 large baking dishes or 12 individual ovenproof dishes or foil containers. Spoon the beef into the cannelloni tubes using a teaspoon and lay on top of the sauce. Pour on the white sauce, then sprinkle with Parmesan. If freezing, allow to cool, then freeze wrapped well in cling film. To eat straight away, heat oven to 200C/180C fan/gas 6 and cook for 40-45 mins until the pasta is tender and topping golden. Defrost frozen cannelloni thoroughly, then cook as above for 50 mins-55 mins (or see tip).

BEEF AND SPINACH CANNELLONI

Steps:

• Saute beef in garlic, tomato and onion in oil and butter. Season with salt and pepper. Add ham. Cook until meat is tender. Set aside. Let cool for ten minutes.
• Once cool, mix in egg and flour. Stuff uncooked cannelloni with beef mixture. Set aside.
• Using the pan used for the beef mixture, pour in tomato sauce and milk. Simmer for five minutes.
• In a greased pyrex dish, layer the spinach, pour about 1/4 cup of the tomato sauce mixture. Lay down cannellonis giving a 1/4 inch-space in between each piece. Add a final layer of spinage, Pour over the rest of the tomato sauce mixture. Top with cheese.
• Bake in a preheated oven (160 c) for an hour.
• Garnish with fresh herbs. Serve with your favorite toast or side salad.

GROUND BEEF CANNELLONI

Steps:

• For Salsa De Pomodori: Heat oil in a large pot. Add onion and cook 7-8 minutes or until soft. All all remaining ingredients for sauce. Cover and cook over low heat for 40 minutes. Press through a sieve. Set aside.
• For filling: Heat oil in large frying pan. Add onion and garlic, cook until soft. Stir in spinach. Cook 3-4 minutes or until all moisture is boiled away and mixture begins to stick. Move mixture to a large bowl. Melt 1 T butter and cook livers 3-4 minutes until firm and lightly browned, but pink inside. Chop coarsly and add to spinach mixture (note as I said, I always leave this step out). Melt remaining butter and brown beef. Add to spinach mixture. Add cheese, cream, eggs and oregano to mixture. Mix and season to taste.
• For Besciamella: Melt butter in large saucepan over high heat. Reduct heat to medium and add flour. Stir constantly to form a roux. Stir for 1 minute. Pour in milk and cream stirring constantly. Return to high heat and cook, stirring constantly. When sauce boils, reduce heat and cook 2-3 minutes, until sauce is thick. Season to taste.
• To assemble: Place one cup of Salsa Di Pomodori in bottom of a sprayed 9x13 baking dish. Stuff each shell with 2-4 tablespoons of filling. Place in pan. Cover with remaining Salsa De Pomodori. Pour evenly Besciamella over the red sauce. Bake at covered with foil in a 350 oven for 45 minutes or until bubbly.

TWICE AS GOOD BEEF & PORK CANNELLONI

Steps:

• Filling: Brown garlic in olive oil. Add beef, pork, and 1/2 cup of pasta sauce (from the Tomato Sauce ingredients) and stir to combine. Brown until cooked and allow to cool to a manageable temperature.
• Preheat oven to 350°F.
• Whisk eggs. Add the eggs, bread crumbs, ricotta, and parmesan cheese to the meat mixture.
• Use a piping bag to fill the cannelloni noodles.
• Red Sauce: Combine all ingredients and use half to cover the bottom of a baking dish (13 x 9 Corning or glass ware).
• Lay filled cannelloni noodles onto the sauce, then cover with remaining sauce.
• Cover with foil and bake for 1/2 - 3/4 hour or until bubbly.
• Cream Sauce: Make a roux with the butter and flour. Add remaining ingredients and whisk over medium heat until thickened.
• Spoon over individual servings of cannelloni and serve.

CANNELLONI TWO WAYS (SPINACH RICOTTA & BEEF RAGU)

Steps:

• Make the beef ragu first, it's the longest step:.
• Heat the oil over a medium heat. Add the onions and sauté for 2 minutes. Add the garlic, thyme and bay leaf and sauté for a further 5 minutes until the onions and garlic are soft but not browned.
• Add the ground beef and sauté for 5 minutes until the beef is almost cooked through but still a bit pink. Stir in the red wine. Add the tomatoes with their juices and bring to a gentle simmer uncovered over medium to low heat, stirring occasionally, for 1 hour. Sauce should thicken. Remove bay leaf and thyme sprig and season to taste. Allow the ragu to cool before rolling it up in the lasagna sheets.
• Next make the tomato sauce:.
• Heat the oil over a medium heat. Add the shallots and garlic and sauté for 1 to 2 minutes or until tender. Add the thyme and bay leaf.
• Add the white wine and tomatoes and bring to a simmer. Simmer uncovered over a medium to low heat, stirring occasionally, for 1 hour or until the tomatoes break down to form a chunky sauce (you may need to add a little water during the cooking process if the sauce thickens too much). Season the sauce to taste with salt and pepper.
• To make the spinach filling:.
• If you're using fresh spinach: rinse, drain, and do a quick blanch and squeeze out as much water as you can. If you're using frozen, just thaw and squeeze.
• In a large bowl, whisk the egg. Add ricotta cheese, spinach, cheese of your choice and fold it all in until well combined. Season to taste with salt and pepper.
• Stick in refrigerator for now.
• To make the béchamel sauce:.
• Melt the butter over medium to low heat. Add the flour and stir until thick. Slowly add the milk and stir constantly until the sauce is smooth. Bring the sauce to a simmer and cook for 5 minutes or until the sauce is smooth and thick. Season the sauce to taste with a little nutmeg, salt and pepper.
• Now to assemble the cannelloni:.
• Bring a large sauce pan of salt water to a boil. Working in batches, add the lasagna sheets and cook until the sheets soften slightly (time will depend on what type you use).
• Transfer the lasagna sheets to a clean surface and let cool slightly.
• Preheat the oven to 425°F
• Spoon the tomato sauce over a 13x9" baking dish, covering the bottom. This is your base layer.
• Lay one lasagna sheet on a work surface. Spoon about 1/2 cup of the beef ragu or spinach filling over one end of the lasagna sheet. Roll up the lasagna sheet and place the cannelloni seam side down over the tomato sauce. Repeat with the remaining lasagna sheets and filling, forming 8 cannelloni total.
• Top with a thick layer of the béchamel sauce to coat the cannelloni completely. Top with parmesan cheese, creating a good layer of cheese over the sauce. Sprinkle some basil or thyme over the beef cannelloni to distinguish them from the spinach ones. Bake for 30 minutes or until the sauce bubbles and the cheese crusts/browns. Let the cannelloni stand for 10 minutes and serve.

BEEF AND OREGANO CANNELLONI WITH TOMATO SAUCE (GLUTEN FREE)

Steps:

• To make the tomato sauce, heat the oil in a saucepan over medium heat and add the onion and cook stirring occasionally for 5 minutes, or until soft.
• Add the garlic and cook for 30 seconds, until fragrant.
• Add the tomato, water, chili, vinegar and sugar and bring to a simmer.
• Reduce heat to low and simmer, covered, stirring occasionally for 20 minutes, until thickened slightly.
• Meanwhile make the cannelloni, combine the mince, breadcrumbs, egg, milk, green onion, oregano, garlic and 1 tablespoon of the parsley in a large bowl.
• Season with salt and pepper.
• Soak rice paper sheet in large dish of warm water for 30 seconds until soft and pliable.
• Drain on paper towel and transfer to clean work surface.
• Spoon 1 tablespoon of the beef mixture down the centre of rice paper sheet.
• Fold in ends and roll up firmly to enclose filling.
• Place cannelloni seam-side down in a large bamboo steamer basket.
• Repeat with remaining mixture.
• Bring a large saucepan of water to the boil over high heat.
• Cover steamer basket and place over the pan.
• Steam cannelloni for 5 minutes or until cooked through.
• Use tongs to transfer the cannelloni to serving plates.
• Spoon over the sauce, sprinkle with remaining parsley and serve immediately.

CANNELLONI WITH BEEF

Steps:

• Add garlic and onion to a large pan and cook until soft over a medium heat. Add the ground beef and cook about 3/4 of the way through. Remove the mixture and let cool.
• In a large bowl mix the ground beef mixture, bread crumbs, parsley, oregano and salt and pepper. Add grated cheese, white wine and egg. Mix well by hand and let sit for 10-15 minutes.
• Heat your oven to 350°F Fill the dry cannelloni shells with the ground beef mixture pushing, using the end of a wooden spoon to push the mixture through. Create a base layer of tomato sauce in your oven proof dish and create a single layer of cannelloni. Spoon more tomato sauce over the cannelloni, ensuring they are well covered (the sauce will do the cooking) Sprinkle the cannelloni with grated Grana Padana cheese . Cover with foil and bake in a preheated oven at 350 ?F for 25-30 minutes. Remove and let sit for 10 minutes prior to serving.

FRAGRANT SAUSAGE & BEEF CANNELLONI

Steps:

• In large skillet, cook beef over medium heat until browned. With slotted spoon, remove from skillet. Add sausage to skillet. Cook, stirring occasionally, 12 to 15 minutes until well browned; remove from heat. Meanwhile, cook cannelloni according to package directions. Preheat oven to 350 degrees. Drain and discard all but 1 tablespoon drippings from skillet. Add onion, red pepper and garlic to drippings from skillet; cook, stirring occasionally, 4 minutes or until soft. Drain cannelloni. Rinse under cold water, drain again. Return beef and sausage to skillet along with 1/2 cup of the sauce, oregano, salt, thyme and pepper. Cook, stirring occasionally, 5 minutes. Remove from heat. Stir in 2/3 cup of the Mozzarella cheese, 1/4 cup of Provolone cheese, Ricotta Ricotta cheese, parsley, Parmesan cheese and egg yolks; mix well. Fill Cannelloni, using a heaping 1/3 cup filling per shell. Spread 1/2 cup of the sauce in bottom of 13 x 9 baking dish. Place Cannelloni in dish. Pour remaining sauce over top. Cover and bake 30 minutes. Remove cover. Sprinkle with remaining 2/3 cup Mozzarella and 1/2 cup Provolone cheeses. Bake uncovered, 15 minutes or until bubbly.

BEEF AND MUSHROOM CANNELLONI

Steps:

• While doing the rest of the steps: cook the lasagne in plenty of water, removing after 5 mins and covering with cold water to prevent further cooking.
• Dry fry mince, then drain to remove the fat, set aside on a plate.
• Add onion & garlic and cook until soft. Then add mushrooms until soft.
• Return beef, and add soy sauce, beef stock cube sprinkled over, passata and herbs and simmer 15-20 minutes
• Place dollops of the filling into the middle of the lasange sheets, roll up and place into an ovenproof dish. Continue with all sheets and pour any remaining mixture over the top (if there is any)
• Heat the milk in a jug or bowl.
• Add a little cold water to the cornflour to slake it, stir into the hot milk stirring continuously until the sauce thickens.
• Add the remaining ingredients and simmer 2-3 minutes
• Pour the sauce over and bake in the oven for 25-30 minutes

BEEF CANNELLONI BAKE

Steps:

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