Baked Beef Cannelloni Mozzarella

There is nothing quite as comforting as a bubbling tray of baked beef cannelloni with a creamy mozzarella sauce coming out of the oven It is the meal I lean on when I want to bring everyone to the table for a cozy night or when I want leftovers for easy lunches The cheesy top and savory beef filling always win everyone over

When I first made this for my family they could not believe I actually made it from scratch It became our special Sunday dinner and now my nephews always ask for the extra cheesy corner pieces

Ingredients

• Minced beef: Choose fresh beef with a bright red color for best flavor and texture
• Chicken eggs: Binds the filling and keeps it juicy Use free range if possible
• Salt and ground black pepper: Essential for bringing out the beef’s taste Freshly cracked pepper adds more fragrance
• Dried ground sweet paprika: For a subtle sweetness and warm color Use Hungarian or Spanish paprika for depth
• Onion finely chopped: Adds aromatic base and sweetness to the filling White or yellow onions work well look for ones that are firm and heavy for their size
• Cannelloni tubes: Look for ones without cracks and an even thickness They should be sturdy enough for filling
• Olive oil: For greasing to prevent sticking Choose extra virgin for best flavor
• Unsalted butter: Base for the creamy sauce Fresh butter yields better results
• All purpose flour: Helps thicken the sauce Use fresh flour to avoid lumps
• Milk: Provides creaminess Whole milk will make the sauce extra rich
• Mozzarella cheese: Use block mozzarella and shred it yourself for a silkier sauce Fresh mozzarella is too wet for this dish
• Nutmeg optional: Adds a touch of warmth and depth in the sauce Use whole grated nutmeg if available
• Parmesan cheese: Finishes the top with a savory crust Look for Parmigiano Reggiano for best melting and flavor
• Fresh parsley: Adds color freshness and a hint of herbal brightness Flat leaf parsley is best

Step by Step Instructions

Prepare the Beef Filling:

Heat olive oil in a large skillet over medium heat and add the chopped onion Sauté the onion patiently for about eight minutes until it turns soft and translucent This step is key to start building a sweet foundation for the filling Add the minced beef and cook slowly breaking it up with a wooden spoon Stir often and let it brown fully without rushing Allow the moisture to cook off and the edges to caramelize Season with salt black pepper and paprika then remove from the heat and let it cool down a bit Once the mixture is just warm stir in the eggs This keeps them from scrambling and helps the filling hold together

Make the Mozzarella Sauce:

In a medium saucepan melt the butter over medium heat Add the flour and whisk vigorously for at least one to two minutes Your aim is a pale golden roux that smells slightly nutty Slowly pour in the milk in a steady stream whisking constantly to prevent lumps Allow this to simmer gently until it thickens to a creamy consistency Stir in the shredded mozzarella tossing until it melts completely and the sauce is smooth Season with salt and add nutmeg if using The sauce should coat the back of a spoon easily

Fill and Arrange the Cannelloni:

Preheat your oven to one hundred ninety degrees Celsius Grease a large baking dish all over with olive oil Place the beef filling in a piping bag or a large resealable bag with a corner cut off Carefully fill each tube so it is packed but not bursting Lay each stuffed tube close together in the dish for even cooking

Assemble and Top:

Pour the hot mozzarella sauce slowly and evenly over the cannelloni making sure each tube is covered so none dries out Sprinkle grated Parmesan cheese on top to promise a golden finish

Bake:

Cover the dish with foil and bake for around thirty minutes Then remove the foil and continue baking for another ten minutes or until the top is deeply golden and the cheese is bubbling

Rest and Serve:

Let the baked cannelloni cool for at least five minutes out of the oven before slicing up Sprinkle with fresh parsley just before serving for brightness

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Cannelloni is always the centerpiece on my table I love the nutty aroma from the Parmesan and the way parsley brings a fresh green pop to each serving My favorite memories are of my sister sneaking spoonfuls of hot cheese from the baking dish before anyone else noticed

Storage Tips

Store any leftovers tightly covered or in an airtight container in the refrigerator for up to three days For longer storage freeze cooled portions tightly wrapped and reheat in the oven until hot throughout Leftovers hold up wonderfully and do not get soggy thanks to the rich sauce

Ingredient Substitutions

Substitute ground turkey or chicken for beef to make it lighter Add sautéed spinach or chopped mushrooms to the filling for a veggie boost If you run out of cannelloni use cooked lasagna sheets roll up the filling inside and place seam side down for the same effect For the cheese sauce Gruyere or Fontina make delicious swaps for mozzarella

Serving Suggestions

Pair with classic garlic bread or a simple baguette to mop up any extra sauce A crisp green salad with lemony vinaigrette balances out the rich cheese Steamed green vegetables or roasted asparagus make a colorful plate Add a glass of red wine or sparkling water with lemon slices for a special meal

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Cultural Note

Cannelloni originated in Italy and the name means large reeds in Italian True to tradition this dish is beloved in many families for celebrations and Sundays off Each cook puts their spin on the filling and sauce and it is often handed down through generations The Italian custom is to gather everyone at the table and serve cannelloni family style so everyone can dig in at once

Frequently Asked Questions

→ Can I substitute beef in the filling?

Yes, you can use turkey, chicken, or pork for a different flavor profile in the filling.

→ How do I keep the pasta tender?

Ensure the sauce fully covers the cannelloni before baking, which keeps the pasta moist during cooking.

→ Is there a vegetarian alternative?

Replace beef with a combination of sautéed spinach, mushrooms, and ricotta for a meat-free option.

→ What cheese alternatives work in the sauce?

Gruyere, Fontina, or cream cheese may be used to vary the cheesy flavor in the sauce.

→ What side dishes fit best?

Pair the dish with garlic bread, a mixed green salad, or roasted vegetables for a well-rounded meal.

→ How do I know when it’s cooked through?

The top will be deeply golden, and the pasta will be tender when pierced with a fork.

→ Can I prepare this dish in advance?

Yes, assemble ahead and chill overnight. Bake when ready to serve for convenience.