Baked Beef Cannelloni with Creamy Mozzarella Sauce
Introduction
Imagine sinking your teeth into tender layers of pasta filled with savory beef and smothered in a rich, creamy mozzarella sauce. This baked beef cannelloni recipe is not only a crowd-pleaser but also a dish that will transport you to the heart of Italian cuisine. Whether you’re hosting a dinner party or simply craving some comfort food, this recipe is sure to satisfy your taste buds and leave you wanting more.
Why You’ll Love This Recipe
There are several reasons why this baked beef cannelloni recipe deserves a spot in your culinary repertoire. First and foremost, it’s incredibly easy to make, even for novice cooks. With just a few simple ingredients and basic cooking techniques, you can create a restaurant-quality dish in the comfort of your own kitchen.
Additionally, this recipe offers a perfect balance of flavors and textures. The beef filling is seasoned to perfection with aromatic herbs and spices, while the creamy mozzarella sauce adds a luscious and indulgent element. The combination of tender pasta, savory beef, and creamy sauce will leave your taste buds dancing with joy.
Ingredients
For the beef filling:
- 1 pound ground beef
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
For the mozzarella sauce:
- 2 cups shredded mozzarella cheese
- 2 cups milk
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- Salt and pepper to taste
For the cannelloni:
- 12 cannelloni tubes
- 1 cup grated Parmesan cheese
Step-by-Step Instructions
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.
- Add the ground beef to the skillet and cook until browned. Make sure to break up any large chunks of meat with a wooden spoon.
- Stir in the dried oregano, dried basil, salt, and pepper. Cook for an additional 2-3 minutes to allow the flavors to meld together.
- While the beef filling is cooking, prepare the mozzarella sauce. In a separate saucepan, melt the butter over medium heat. Add the flour and whisk until smooth.
- Gradually whisk in the milk until the sauce thickens. Remove from heat and stir in the shredded mozzarella cheese until melted and creamy. Season with salt and pepper to taste.
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of the mozzarella sauce on the bottom of a baking dish.
- Using a piping bag or a spoon, fill each cannelloni tube with the beef filling and arrange them in a single layer in the baking dish.
- Pour the remaining mozzarella sauce over the cannelloni, making sure to coat them evenly.
- Sprinkle the grated Parmesan cheese on top.
- Cover the baking dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10 minutes to allow the top to become golden and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
Expert Tips for Success
For a flavorful twist, you can add a splash of red wine to the beef filling while it’s cooking. The wine will enhance the depth of flavors and add a subtle richness to the dish.
If you prefer a spicier kick, you can incorporate some crushed red pepper flakes into the beef filling. Just be sure to adjust the amount according to your spice tolerance.
When filling the cannelloni tubes, it’s helpful to use a piping bag or a ziplock bag with one corner snipped off. This will ensure that the filling is evenly distributed and make the process much easier.
Variations and Substitutions
If you’re looking to customize this recipe to suit your dietary preferences or make use of ingredients you have on hand, here are a few suggestions:
Vegetarian Option: Instead of using ground beef, you can substitute it with a mixture of sautéed mushrooms, spinach, and ricotta cheese. The earthy flavors of the mushrooms and the creaminess of the ricotta will create a mouthwatering vegetarian alternative.
Gluten-Free Option: To make this recipe gluten-free, simply replace the all-purpose flour with a gluten-free flour blend, and use gluten-free cannelloni tubes. Ensure that all other ingredients, such as the ground beef and cheeses, are labeled gluten-free.
Serving Suggestions
This baked beef cannelloni is a complete meal on its own, but you can elevate the dining experience by serving it with a side salad and some garlic bread. The crispiness of the bread and the freshness of the salad will complement the richness of the dish perfectly.
As for drinks, a full-bodied red wine, such as a Chianti or a Cabernet Sauvignon, pairs beautifully with the flavors of the beef and the creamy mozzarella sauce. If you prefer a non-alcoholic option, a sparkling water infused with lemon or lime will provide a refreshing contrast.
FAQs
Q: Can I make this recipe ahead of time?
A: Absolutely! You can assemble the cannelloni ahead of time and refrigerate it until you’re ready to bake it. Just be sure to cover it tightly with plastic wrap or aluminum foil to prevent it from drying out.
Q: Can I freeze the leftovers?
A: Yes, you can freeze the baked cannelloni for up to 3 months. Make sure to let it cool completely before wrapping it tightly in foil or placing it in an airtight container. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight and reheat it in the oven until heated through.
Final Thoughts
Baked beef cannelloni with creamy mozzarella sauce is a classic Italian dish that never fails to impress. With its layers of tender pasta, flavorful beef filling, and indulgent mozzarella sauce, it’s a recipe that will transport you to the heart of Italy with every bite. Whether you’re cooking for your family or hosting a dinner party, this dish is sure to be a hit. So, roll up your sleeves, gather your ingredients, and get ready to create a culinary masterpiece that will delight your taste buds and warm your soul.
We hope you enjoy making and savoring this delicious baked beef cannelloni recipe. Don’t forget to share your cooking experience and any variations you tried. Buon appetito!
Baked Beef Cannelloni with Creamy Mozzarella Sauce
Tender layers of pasta filled with savory beef and smothered in a rich, creamy mozzarella sauce. This baked beef cannelloni recipe is a crowd-pleaser that brings the flavors of Italian cuisine to your kitchen.
Ingredients
- 1 pound ground beef
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups shredded mozzarella cheese
- 2 cups milk
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 12 cannelloni tubes
- 1 cup grated Parmesan cheese
Directions
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.
- Add the ground beef to the skillet and cook until browned. Make sure to break up any large chunks of meat with a wooden spoon.
- Stir in the dried oregano, dried basil, salt, and pepper. Cook for an additional 2-3 minutes to allow the flavors to meld together.
- While the beef filling is cooking, prepare the mozzarella sauce. In a separate saucepan, melt the butter over medium heat. Add the flour and whisk until smooth.
- Gradually whisk in the milk until the sauce thickens. Remove from heat and stir in the shredded mozzarella cheese until melted and creamy. Season with salt and pepper to taste.
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of the mozzarella sauce on the bottom of a baking dish.
- Using a piping bag or a spoon, fill each cannelloni tube with the beef filling and arrange them in a single layer in the baking dish.
- Pour the remaining mozzarella sauce over the cannelloni, making sure to coat them evenly.
- Sprinkle the grated Parmesan cheese on top.
- Cover the baking dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10 minutes to allow the top to become golden and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
Nutrition Facts
