Baked Beef Cannelloni Delight

This baked beef cannelloni recipe brings a special kind of Italian comfort food to your table with a distinct twist. Instead of the usual ricotta and béchamel sauces it features a rich creamy filling made with extra lean ground beef fresh spinach and grated carrots all blended with whipping cream and white wine. The oven ready cannelloni shells soak up a luscious tomato cream sauce during baking making it an ideal dish for cozy family dinners or celebratory occasions. It’s one of those recipes born from happy accidents and refined over nearly a decade delivering a hearty and satisfying meal that stands apart from traditional pasta bakes.

I first made this during a busy week where I needed something special but simple and it quickly became a family favorite that guests always rave about when I serve it for company

Ingredients

• Oven ready cannelloni pasta: saves you from precooking the tubes these dry pasta strips soften perfectly during baking by absorbing moisture from the sauce Choose high quality brands designed specifically as noboil pasta for best results
• Extra lean ground beef: keeps the filling hearty and rich without excess greasiness drain any fat after browning to avoid watery filling
• Baby spinach: wilts quickly and adds vibrant color plus nutrients without overpowering the dish’s savory profile
• Grated carrots: add gentle sweetness and texture balancing the rich cream and beef
• Dry white wine: Pinot Grigio or Sauvignon Blanc preferred it adds brightness and depth to both the filling and sauce You can swap with broth plus lemon juice if avoiding alcohol
• Heavy whipping cream: creates the velvety texture in the filling and tomato sauce look for 33 to 36 percent fat for richness
• Roma tomatoes: fresh diced tomatoes bring natural sweetness and acidity into the filling
• Parmesan cheese: adds salty nutty flavor elevating the entire dish Pecorino Romano works well as an alternative
• Fresh basil and Italian seasoning: essential herbs for that authentic Italian flavor
• Garlic and onion: foundational aromatics that build layers of taste
• Canned diced tomatoes: for the creamy tomato sauce base providing a lovely balance of acidity and sweetness when pureed
• Olive oil: needed for sautéing vegetables and building the flavor base

Instructions

Preheat the Oven:

Preheat the oven to 350 degrees Fahrenheit and spray two 9 by 13 inch baking dishes with nonstick spray to prevent sticking and prepare for assembly

Cook the Vegetables:

In a large skillet over medium high heat sauté the chopped onion celery and grated carrots in olive oil until they soften and become fragrant about five to seven minutes Add the chopped spinach and cook for an additional three minutes so it wilts evenly but still retains a bright green color

Brown the Beef:

In a separate skillet brown the extra lean ground beef over medium heat until fully cooked and no longer pink Drain any excess fat or liquid to keep the filling from becoming watery Mix the beef evenly with the sautéed vegetables

Pulse the Filling:

Transfer the vegetable and beef mixture to a food processor and pulse until finely chopped but not completely pureed Add in the whipping cream white wine chopped Roma tomatoes Parmesan cheese Italian seasoning garlic and chopped fresh basil Pulse just until combined The mixture should be a bit chunky to pipe easily but not runny

Stuff the Cannelloni:

Using a 12inch pastry bag without a tip or a ziplock bag with the corner snipped off carefully pipe the filling into each oven ready cannelloni tube until full but not overflowing Hold each tube upright on a small plate and fill from the bottom up then flip to fill the other end Lay the filled tubes gently into the prepared baking dishes in a single layer

Prepare the Creamy Tomato Sauce:

Place the canned diced tomatoes with their juice in a food processor along with garlic cloves chopped onion fresh basil leaves Parmesan cheese Italian seasoning white wine whipping cream and salt Process until smooth Pour this creamy tomato sauce evenly over the stuffed cannelloni in both pans ensuring every tube is well covered

Bake the Dish:

Cover each baking dish tightly with aluminum foil to trap steam which softens the pasta while baking Bake in the preheated oven at 350 degrees Fahrenheit for 50 minutes

Rest and Garnish:

Allow the baked cannelloni to rest for 5 to 10 minutes after removing from the oven This helps thicken the sauce and makes serving easier Garnish with additional Parmesan cheese or fresh basil leaves if desired before serving

I love how the extra lean ground beef keeps the filling nicely textured and flavorful without being greasy One of my favorite memories cooking this was the first time I tried to replicate the failed version that led to this recipe and realizing it was pure magic Now it is my go to comfort food for gatherings and cold evenings when we want something cozy and impressive

Storage Tips

Leftover baked beef cannelloni stores very well in the refrigerator inside an airtight container for up to four days Covering it with plastic wrap overnight also works for short term storage For longer storage bake the dish completely let it cool fully then freeze it in airtight containers for up to three months Avoid freezing the tubes stuffed but uncooked as the pasta can become brittle and crack When reheating thaw frozen cannelloni overnight in the refrigerator and warm it covered with foil at 350 degrees Fahrenheit until it is heated through and bubbling

Ingredient Substitutions

If you want a bolder flavor you can substitute part of the ground beef with mild Italian sausage after removing the casing Frozen spinach is a decent substitute for fresh spinach if thawed completely and excess water squeezed out to avoid a watery filling Parmesan cheese can be swapped with Pecorino Romano for a sharper saltier bite or add shredded mozzarella on top before baking for a cheesy crust To make this dish gluten free opt for gluten free oven ready cannelloni shells and verify all seasoning blends are gluten free as well

Serving Suggestions

This baked beef cannelloni pairs wonderfully with garlic bread Italian breadsticks or a simple green salad like strawberry spinach with pecans or kale salad with cranberries and feta For dessert a light approach with chocolate Italian sponge cake or no bake black forest tiramisu balances the richness of the pasta A glass of dry white wine complements the dish well echoing the white wine notes in the sauce

This baked beef cannelloni is a comforting elegant dish that is impressive enough for company yet easy to make Prepare the filling or sauce ahead to save time on the day you bake it

Common Recipe Questions

→ Can I use regular cannelloni shells instead of oven-ready?

Regular shells need pre-cooking before filling as they won’t soften properly during baking like oven-ready types. Using oven-ready ensures even cooking and prevents dryness.

→ Why is my sauce watery after baking?

Excess moisture from the beef or tomatoes can thin the sauce. Drain any liquid released from browned beef and discard extra tomato juice before mixing to maintain a creamy consistency.

→ Do I need a piping bag to fill the pasta tubes?

A piping bag or a ziplock bag with the corner cut off makes stuffing the tubes easier and less messy, allowing for quick and even filling without spilling.

→ What causes the cannelloni to turn out hard or crunchy?

Not sealing the baking dish tightly with foil traps steam needed to soften the pasta. Ensure foil edges are well crimped for tender, fully cooked cannelloni.

→ Can this dish be prepared ahead and frozen?

Bake the full dish first, cool it completely, then freeze in an airtight container. Thaw overnight in the fridge before reheating covered with foil for best results.