Baked Beef Cannelloni Mozzarella (Printer-Friendly)

Hearty beef cannelloni finished with a creamy mozzarella sauce—rich, savory, and crowd-pleasing for any occasion.

# What You’ll Need to Cook:

→ Beef Filling

01 - 1.2 kg minced beef
02 - 2 chicken eggs
03 - Salt, to taste
04 - Ground black pepper, to taste
05 - Dried ground sweet paprika, to taste
06 - 1 onion, finely chopped

→ Cannelloni

07 - 20–25 cannelloni tubes
08 - Olive oil, for greasing

→ Mozzarella Sauce

09 - 2 tablespoons unsalted butter
10 - 2 tablespoons all-purpose flour
11 - 480 ml milk
12 - Salt, to taste
13 - 100 g shredded mozzarella cheese
14 - 1/4 teaspoon ground nutmeg (optional)

→ Topping

15 - 50 g grated Parmesan cheese
16 - Fresh parsley, chopped, for garnish

# Steps to Prepare:

01 - Heat a small amount of olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened.
02 - Add minced beef to the skillet and cook until well browned. Season with salt, ground black pepper, and sweet paprika. Remove from heat and allow to cool slightly.
03 - Stir in the eggs to the cooled beef mixture and combine thoroughly until the mixture is cohesive.
04 - Melt butter in a saucepan over medium heat. Add flour and whisk continuously for 1–2 minutes to form a smooth roux.
05 - Gradually add milk to the roux, whisking constantly to avoid lumps. Cook until the sauce thickens.
06 - Incorporate shredded mozzarella cheese and salt. Stir in ground nutmeg if using. Mix until the sauce is smooth, then remove from heat.
07 - Set oven to 190°C. Grease a large baking dish evenly with olive oil.
08 - Evenly stuff each cannelloni tube with beef filling and arrange them snugly in the prepared baking dish.
09 - Pour the mozzarella sauce evenly over the stuffed cannelloni. Top with grated Parmesan cheese.
10 - Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the top is golden and bubbly.
11 - Remove from the oven and allow to rest for 5 minutes. Garnish with chopped fresh parsley before serving.

# Extra Cooking Tips:

01 - Use a piping bag or a sturdy plastic bag with the corner cut off to fill cannelloni tubes easily.
02 - To enhance flavor, consider adding chili flakes to the beef mixture for a subtle heat.
03 - If package instructions recommend, precook the cannelloni tubes slightly before stuffing.
04 - For extra creaminess, substitute a portion of the milk in the sauce with heavy cream.
05 - Ensure sauce covers all pasta to maintain tenderness during baking.
06 - Leftovers can be refrigerated in an air-tight container for up to 3 days or frozen for up to 2 months.

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