Baked Cannelloni with Beef and Mozzarella: Fuss-Free, Flavour-Packed Comfort
Dinner doesn’t have to be complicated to be delicious. With this Baked Cannelloni with Beef and Mozzarella, you get all the indulgent flavours of a baked pasta dish without spending hours in the kitchen. This recipe is perfect for busy weeknights or cosy evenings when you want something hearty, melty, and satisfying with minimal effort. The best part? Everything cooks in one dish — the tomato sauce, beef filling, and cheese meld together beautifully while baking, making this a truly fuss-free, flavour-packed dinner.
Scroll down or tap ‘Jump to Recipe’ to get the full, easy-to-follow instructions.
Simple Ingredients, Maximum Flavour
What makes this cannelloni recipe so special is how simple ingredients combine to create something extraordinary. Each component plays a key role:
- Cannelloni tubes – These pasta shells are the perfect vessel for the juicy beef and creamy mozzarella. Using dried tubes keeps prep simple, and the sauce ensures they cook perfectly in the oven.
- Beef filling – Minced beef mixed with grated shallot, paprika, dried basil, and seasoning forms juicy, flavour-packed meatballs that fit snugly inside the cannelloni.
- Mozzarella – Mini mozzarella balls add creamy pockets of cheese in the middle of the beef, while grated mozzarella on top melts into a golden, bubbling crust.
- Tomato sauce – A simple mix of passata, chopped shallot, minced garlic, fresh basil, sugar, water, and seasoning. No separate cooking needed — it bakes along with the cannelloni, infusing every bite with rich, aromatic flavour.
This combination of ingredients is designed to be easy, approachable, and satisfying, perfect for anyone who wants a comforting baked dinner without a complicated process.
How to Make Baked Cannelloni with Beef and Mozzarella
Preparing the Beef Filling
Start by mixing your minced beef with grated shallot, paprika, dried basil, olive oil, salt, and pepper. Roll the mixture into small, uniform meatballs — about the size that fits neatly inside each cannelloni tube. This ensures they cook evenly and don’t overstuff the pasta. You should end up with roughly 50–55 meatballs for this recipe.
Stuffing the Cannelloni
Next comes the fun part: layering the beef and mozzarella inside each tube. Start with a meatball, push it to the middle, add a mozzarella ball, then another meatball. Repeat the process from the other end with a mozzarella ball and meatball. This creates perfectly balanced bites with cheese and beef in every mouthful. Set the stuffed tubes aside while you prepare the sauce.
Preparing the Tomato Sauce
Preheat your oven to 200°C (400°F) convection mode. In a baking dish 20 × 20 × 7 cm (8 × 8 × 3 inches), combine the passata, chopped shallot, minced garlic, fresh basil, sugar, salt, pepper, and water. Mix well and taste, adjusting the seasoning if needed. Scoop out about half a cup of the sauce and set it aside — this will be poured over the top later to ensure every cannelloni tube is covered.
Assembling and Baking
Arrange the stuffed cannelloni in two layers in the sauce. Pour the reserved sauce over the top, adding a splash of water if necessary to ensure the tubes are almost submerged.
Cover with aluminium foil and bake for about 50 minutes, until the cannelloni are cooked through. Remove the foil, sprinkle the grated mozzarella on top, then return to the oven for a final 8–10 minutes, until the cheese is golden, melted, and bubbling.
Serving and Enjoying
Once baked, allow the cannelloni to rest for a few minutes. This helps the filling set slightly, making it easier to serve without spilling. Each bite delivers juicy beef, creamy mozzarella, and a rich, herby tomato sauce — all cooked together with minimal effort. Serve with a simple green salad or crusty bread for a complete meal.
Pro Tips
- Meatballs: Keep them uniform in size for even cooking.
- Mozzarella: Mini balls create perfect pockets inside the beef, but small cubes work too.
- Cannelloni Tubes: Pre-boiling dried cannelloni for 3 minutes can shorten baking time, but if using raw tubes, ensure the sauce covers them fully.
- Variations: Add smoked paprika, red pepper flakes, or extra herbs like oregano or thyme for added flavour.
- Make Ahead: Assemble in advance and refrigerate until ready to bake — just add a few extra minutes if baking from cold.
- Presentation: Sprinkle fresh basil or parsley on top before serving for a vibrant touch.
Why We Love This Recipe
What sets this dish apart is how easy it is without sacrificing flavour. Everything cooks in one dish, the beef stays juicy, the mozzarella melts perfectly, and the sauce infuses every bite with rich, herby goodness. It’s comfort food made simple — no complicated sauces, no messy prep, just a hearty, satisfying dinner you can enjoy any night of the week.
Perfect for Any Occasion
Whether you’re cooking for family, friends, or just yourself, this baked cannelloni is ideal. Leftovers reheat beautifully, keeping all the flavours intact, making it perfect for batch cooking or a fuss-free weeknight meal. You can even freeze portions — just let the cannelloni cool completely, then store in an airtight container for up to 2 months. To reheat, thaw overnight in the fridge and warm in the oven at 180°C (350°F) until piping hot. The golden, bubbling cheese on top makes it look as good as it tastes — a dish that’s both satisfying and visually irresistible.
Instagram Tutorial & More
Watch our quick video on Instagram to see just how easy it is to assemble and bake this dish. Don’t miss other simple and delicious recipes that make dinner effortless and full of flavour:
- Baked Ricotta Stuffed Shells in Meat Sauce
- Cheesy Chicken Tortilla Boats
- Stuffed Caccavelle Pasta Bake with Beef Ragù and Béchamel
- Stuffed Tomatoes with Béchamel Sauce
- Roasted Pepper and Ricotta Pasta
Happy cooking,
Izabella
Description
Tender cannelloni tubes are filled with juicy beef and creamy mozzarella, then baked straight in a fragrant tomato and basil sauce. With minimal prep and everything cooking in one dish, this recipe delivers rich, melty, and comforting flavours without the fuss. Perfect for weeknight dinners or any time you want a hearty, delicious meal with almost no effort.
Ingredients
For the cannelloni:
For the beef filling:
For the tomato sauce:
Instructions
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In a bowl, combine the minced beef, grated shallot, dried basil, paprika, olive oil, salt, and black pepper. Mix well and divide into small meatballs, just small enough to fit inside the cannelloni tubes. You should get around 50–55 balls.
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Stuff each cannelloni tube by alternating meatballs and mozzarella balls. Start with a meatball and push it to the middle of the tube, then add a mozzarella ball, followed by another meatball. Repeat from the other end with a mozzarella ball and meatball. Set aside while you prepare the tomato sauce.
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Preheat the oven to 200°C (400°F) with convection mode on. In an 20 x 20 x 7 cm (8 × 8 × 3-inch) baking dish, combine the passata, chopped shallot, minced garlic, fresh basil, sugar, salt, pepper, and water. Mix well and taste, adjusting the seasoning if needed. Scoop out ½ cup of the sauce and set aside.
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Arrange the stuffed cannelloni in the sauce in two layers, then pour the reserved sauce on top. The cannelloni should be almost covered; if not, add a little more water. Cover with aluminium foil and bake for about 50 minutes, or until the cannelloni are cooked. Remove the foil, sprinkle the grated mozzarella on top, and bake for another 8–10 minutes, until golden and bubbly. Let the cannelloni cool slightly before serving.
Nutrition Facts
Servings: 6 ServingCalories:503.76kcalTotal Fat:20.62gSaturated Fat: 11.67gTrans Fat: 0.12gCholesterol:90.75mgSodium:435.74mgPotassium:805.94mgTotal Carbohydrate:45.5gDietary Fiber: 3.84gSugars: 7.66gProtein:34.97gVitamin A: 168.78IUVitamin C: 11.3mgCalcium: 424.48mgIron: 3.94mgVitamin D: 0.35IUVitamin E: 2.25IUVitamin K: 10.27mcgThiamin: 0.13mgRiboflavin: 0.4mgNiacin: 4.62mgVitamin B6: 0.57mgFolate: 31.51mcgVitamin B12: 2.84mcgPhosphorus: 503.09mgMagnesium: 74.43mgZinc: 5.92mg
Note
- Meatballs: Roll the beef mixture into small, uniform meatballs so they fit snugly inside the cannelloni tubes. This ensures even cooking and prevents overstuffing.
- Cheese: Mini mozzarella balls work best for layering, but you can also use small cubes of fresh mozzarella or even grated mozzarella if needed. Grated mozzarella on top creates a beautiful golden crust.
- Tomato Sauce: There’s no need to cook the sauce separately — baking it with the cannelloni allows the flavours to meld perfectly. Taste the sauce before baking and adjust the seasoning; the sugar balances the acidity of the tomatoes.
- Cannelloni Tubes: You can pre-boil dried cannelloni for 3 minutes, then rinse and pat dry. Make sure the tubes are dry before stuffing to prevent sticking, and note that the baking time may be slightly shorter. If using dried cannelloni without pre-boiling (as in this recipe), ensure the sauce fully covers the tubes so they cook properly in the oven.
- Layering: Alternating meatballs and mozzarella from both ends of the tube creates a perfect balance of flavours in every bite.
- Baking: Covering the dish with foil for most of the baking time prevents the tops from drying out. Removing the foil at the end ensures the cheese melts beautifully and develops a golden, bubbling crust.
- Serving: Let the dish rest for a few minutes after baking. This helps the filling set slightly, making the cannelloni easier to serve without spilling.
- Variations: For extra flavour, try adding a pinch of smoked paprika or red pepper flakes to the beef filling. Fresh herbs like oregano or thyme can also elevate the tomato sauce.
- Make Ahead: You can assemble the cannelloni a few hours in advance, cover, and refrigerate until ready to bake. Add a few extra minutes to the baking time if baking from cold.
- Presentation: Sprinkle fresh basil or parsley over the top just before serving for a vibrant, fresh touch.
