💡 At a Glance
- •The Baked Pasta: Italian cannelloni packed with a savory meat filling, covered in a creamy tomato-veggie sauce, and baked under melted fresh mozzarella.
- •Make-Ahead Friendly: You can easily assemble this ahead of time (either uncooked or pre-baked) for a stress-free dinner tomorrow.
- •How It’s Made: Your Thermomix® does all the heavy lifting—chopping the veggies, mixing the meat filling, and simmering the sauce.
You are going to fall in love with this recipe for savory stuffed cannelloni.
Baked to bubbly, cheesy perfection, this Italian classic is pure comfort in a dish.
This pasta bake is surprisingly easy to make and perfect for a satisfying weeknight meal.
Pair it with a crisp green salad, and this baked cannelloni recipe is guaranteed to be a huge hit.
Give it a try—your family and friends will be asking for seconds!
In my easy step-by-step recipe, I’ll show you just how quick and simple it is to whip up totally delicious ground beef stuffed cannelloni right in your Thermomix®.
These ground beef stuffed cannelloni are:
- Super delicious and a fun change of pace for pasta night.
- Quick and simple to prepare.
- Budget-friendly.
- A mouthwatering combo of tender pasta tubes and savory ground beef filling.
- The perfect cozy choice for family dinners or casual entertaining.
- Pure comfort food and easy to customize to your taste.
My Top Tips for Making Ground Beef Stuffed Cannelloni
Stuff the cannelloni tubes gently with the ground beef mixture so they’re nice and full without bursting.
Top the cannelloni with a generous layer of shredded cheese to get that gorgeous, bubbly, golden-brown crust as it bakes.
Let the cannelloni rest for a few minutes after taking it out of the oven. This helps everything set up so it’s way easier to scoop and serve.
Garnish with fresh herbs like basil or parsley right before serving for a pop of color and fresh flavor.
Use good quality ingredients—especially for the ground beef—to ensure every bite is juicy and packed with flavor.
Serve your cannelloni with a fresh side salad or some crusty garlic bread for a complete, delicious meal.
Can You Make This Ahead of Time and Store Leftovers?
You sure can! Just assemble the ground beef cannelloni as instructed, but hold off on baking them.
Instead, keep them covered in the fridge until you’re ready to bake—you can do this whether the filling is pre-cooked or freshly prepped.
When you’re ready to serve, simply pull the dish out of the fridge, top with your sauce and cheese, and pop it in the oven.
Just keep in mind you might need to add a few extra minutes to the baking time since the dish is going into the oven cold.
To store leftovers, transfer everything to an airtight container and keep it in the fridge for up to 2 to 3 days.
Want to save it for even longer? This dish freezes beautifully!
Just make sure it cools down completely before putting it in the freezer.
Freezer-safe containers or heavy-duty freezer bags work best here.
It’ll stay fresh in the freezer for up to 3 months.
When you’re ready to eat, thaw it overnight in the fridge, then reheat until warm and bubbly!
Frequently Asked Questions About Ground Beef Cannelloni
What Ingredients Do You Need for Meat-Stuffed Cannelloni?
- 16 cannelloni pasta shells
- For the filling:
- 1 lb ground beef (or a beef/pork blend)
- 1 yellow onion
- 1 slice white bread
- 1 large egg
- 1 tbsp salt
- 1 tsp black pepper
- For the sauce:
- 1 yellow onion
- 1 garlic clove (optional)
- 2 carrots
- 1 red bell pepper
- 20 g olive oil
- 500 ml tomato purée (passata)
- 200 ml heavy cream (or milk/half-and-half for a lighter option)
- 1 tbsp sour cream
- 1 tbsp dried Italian seasoning
- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp black pepper
Topping:
- 1 ball fresh mozzarella
- Basil leaves
Note: You’ll find the exact ingredient amounts and full step-by-step instructions further down in the recipe card.
How to Make Meat-Stuffed Cannelloni
Instructions:
First, peel and quarter the onion. Place it in the mixing bowl and chop for 4 sec / Speed 6.
Scrape down the sides of the bowl with the spatula. If the onions are still a bit too chunky, give it another quick pulse.
Tear the slice of sandwich bread into pieces, add it to the onions, and chop for 5 sec / Speed 5.
Now add the ground meat, egg, salt, and pepper, and mix for 1 min / Kneading Mode.
Stuff the meat filling into the raw cannelloni tubes using your fingers—or, if you want to make life easier, use a piping bag! This batch makes enough filling for about 16 cannelloni tubes.
Arrange the stuffed cannelloni side by side in a baking dish.
Next, preheat your oven to 400°F (200°C) and let’s get started on that delicious sauce!
Peel the onion and carrots, chop them into rough chunks, and pop them into the mixing bowl. Chop for 5 sec / Speed 5, then scrape down the sides with your spatula.
Wash and core the bell pepper, then finely dice it.
Add to the carrots along with the oil and sauté for 3 min / 120°C (250°F) / speed 1.
Finally, add the tomato puree, heavy cream, sour cream, Italian seasoning, sugar, salt, and pepper, and bring to a simmer for 6 min / 90°C (195°F) / speed 1.5.
Next, pour the sauce over the cannelloni and bake on the lower rack of your oven for 40 minutes. About 15 minutes before it’s done, slice the fresh mozzarella, arrange it over the top of the cannelloni, and finish baking until bubbly and melted.
Garnish with a few fresh basil leaves and serve hot.
Enjoy!
Note: You’ll find the exact measurements and detailed step-by-step instructions down in the recipe card below.
The listed prep and cook times are average estimates.
Happy cooking!
If you loved my quick and easy recipe for Ground Beef Cannelloni, you’ll definitely want to check out my delicious Meatballs in Bell Pepper Sauce! 🙂
Happy cooking,
Christoph
P.S. Never want to miss a recipe? Come follow along on Pinterest or Instagram ❣
Did you make this recipe?
If you enjoyed it, I’d love for you to leave a comment and give it a 5-star rating below! 🙂
Ground Beef Stuffed Cannelloni
Click stars to rate now
Zutaten
- 16 Cannelloni pasta tubes
For the filling:
- 500 g Ground beef or a beef and pork blend
- 1 Onion
- 1 Slice of sandwich bread
- 1 Egg
- 1 tbsp Salt
- 1 tsp Black pepper
For the sauce:
- 1 Onion
- 1 Garlic clove optional
- 2 Carrots
- 1 Bell pepper red
- 20 g Olive oil
- 500 ml Strained tomatoes (passata)
- 200 ml Heavy cream alternatively: light cooking cream or milk
- 1 tbsp Sour cream
- 1 tbsp Italian seasoning dried
- 1 tsp Salt
- 1 tsp Sugar
- ½ tsp Black pepper
To finish:
- 1 Fresh mozzarella ball
- Fresh basil leaves
Zubereitung
- First, peel and quarter the onion. Add it to the mixing bowl and chop for 4 sec / Speed 6.
- Scrape down the sides of the bowl with a spatula. Repeat if you prefer a finer chop.
- Tear the slice of bread into pieces, add to the onion, and process for 5 sec / Speed 5.
- Now add the ground beef, egg, salt, and black pepper, and mix for 1 min / Knead mode.
- Stuff the filling into the uncooked cannelloni tubes using your fingers—or for a quick mess-free shortcut, pipe it in using a piping bag! This makes enough filling for about 16 cannelloni tubes.
- Arrange the stuffed cannelloni side-by-side in a single layer in a baking dish.
- Preheat your oven to 200 °C (400 °F) conventional heat and move on to making the sauce.
- Peel the onion and carrots, cut them into rough chunks, and drop them into the mixing bowl. Chop for 5 sec / Speed 5, then scrape down the sides with the spatula.
- Wash, seed, and finely dice the red bell pepper.
- Add the diced pepper and olive oil to the carrots and sauté for 3 min / 120 °C (250 °F) / Speed 1.
- Finally, add the strained tomatoes, heavy cream, sour cream, dried Italian seasoning, sugar, salt, and pepper, and simmer for 6 min / 90 °C (195 °F) / Speed 1.5.
- Pour the sauce evenly over the stuffed cannelloni and bake on the lower oven rack for 40 minutes. With 15 minutes remaining, slice the fresh mozzarella, lay it over the top of the pasta, and return to the oven until wonderfully melted and bubbly.
- Garnish with fresh basil leaves, serve warm, and enjoy!
Notes
- Make sure the cannelloni tubes are completely submerged in the sauce so they bake up nice and tender. Depending on the size of your baking dish, you might need a bit more liquid—if the sauce doesn’t quite cover them, just add a quick splash of milk!
Ground Beef Stuffed Cannelloni
Click stars to rate now
Zutaten
- 16 Cannelloni pasta tubes
For the filling:
- 500 g Ground beef or a beef and pork blend
- 1 Onion
- 1 Slice of sandwich bread
- 1 Egg
- 1 tbsp Salt
- 1 tsp Black pepper
For the sauce:
- 1 Onion
- 1 Garlic clove optional
- 2 Carrots
- 1 Bell pepper red
- 20 g Olive oil
- 500 ml Strained tomatoes (passata)
- 200 ml Heavy cream alternatively: light cooking cream or milk
- 1 tbsp Sour cream
- 1 tbsp Italian seasoning dried
- 1 tsp Salt
- 1 tsp Sugar
- ½ tsp Black pepper
To finish:
- 1 Fresh mozzarella ball
- Fresh basil leaves
Zubereitung
- First, peel and quarter the onion. Add it to the mixing bowl and chop for 4 sec / Speed 6.
- Scrape down the sides of the bowl with a spatula. Repeat if you prefer a finer chop.
- Tear the slice of bread into pieces, add to the onion, and process for 5 sec / Speed 5.
- Now add the ground beef, egg, salt, and black pepper, and mix for 1 min / Knead mode.
- Stuff the filling into the uncooked cannelloni tubes using your fingers—or for a quick mess-free shortcut, pipe it in using a piping bag! This makes enough filling for about 16 cannelloni tubes.
- Arrange the stuffed cannelloni side-by-side in a single layer in a baking dish.
- Preheat your oven to 200 °C (400 °F) conventional heat and move on to making the sauce.
- Peel the onion and carrots, cut them into rough chunks, and drop them into the mixing bowl. Chop for 5 sec / Speed 5, then scrape down the sides with the spatula.
- Wash, seed, and finely dice the red bell pepper.
- Add the diced pepper and olive oil to the carrots and sauté for 3 min / 120 °C (250 °F) / Speed 1.
- Finally, add the strained tomatoes, heavy cream, sour cream, dried Italian seasoning, sugar, salt, and pepper, and simmer for 6 min / 90 °C (195 °F) / Speed 1.5.
- Pour the sauce evenly over the stuffed cannelloni and bake on the lower oven rack for 40 minutes. With 15 minutes remaining, slice the fresh mozzarella, lay it over the top of the pasta, and return to the oven until wonderfully melted and bubbly.
- Garnish with fresh basil leaves, serve warm, and enjoy!
Notes
- Make sure the cannelloni tubes are completely submerged in the sauce so they bake up nice and tender. Depending on the size of your baking dish, you might need a bit more liquid—if the sauce doesn't quite cover them, just add a quick splash of milk!
