Meat Cannelloni with Quick Sauce

There’s something about slipping stuffed cannelloni into a warm dish, spooning over glossy red sauce, then tucking it under a bubbling, golden cheese blanket—it feels like home. The smell alone, just as it’s starting to warm in the oven, hits you like a hug. Rich, faintly sweet tomatoes, a touch of garlic (never too much, just enough that it feels like someone cooked with care), beef and spice and … well, I always end up standing by the oven door, waiting for that last bit of cheese to blister and brown. It tastes like a slow Sunday, but it only takes about 45 minutes. Funny how those two things can go together.

Why You’ll Crave It

• It has that classic baked pasta comfort, but doesn’t take all day to make.
• The meat sauce is rich and savory, but super fast—it simmers in just minutes.
• Makes a beautiful table centerpiece, even if it’s just a Tuesday night dinner.
• Freezer-friendly, so you can prep ahead and reheat when life gets hectic.
• Satisfies meat lovers and pasta lovers alike (and honestly, who isn’t both?).

The first time I made this, it was for a neighbor who’d just had twins—I doubled the recipe and kept one tray for us too. I’ve made it the same way ever since.

What You’ll Need

• Cannelloni tubes: 250g of dry ones—hold their shape nicely and soak up flavor without getting mushy.
• Ground beef: 300g, not too lean—fat gives flavor, and you want it juicy.
• Tomato sauce: 400ml of a good-quality jarred one or homemade if you have time, smooth not chunky.
• Garlic: 2 cloves, finely minced (if they’re tiny, use 3—you won’t regret it).
• Grated cheese: 100g, something that melts and browns well—mozzarella, gruyère, or a mix with parmesan thrown in.

Easy How-To

Sauté the Meat Filling

Start by heating just a bit of oil in a skillet—medium heat is good. Toss in the garlic first, swirl it for 30 seconds or so, then add the beef. Break it up gently as it cooks, let it brown, get it a little crispy on the edges if you can. Season with salt and pepper, maybe a pinch of dried oregano if you’re the type.

Make It Saucy

Once the meat is cooked and smells, well, incredible, pour in the tomato sauce. Scrape the bottom of the pan so nothing sticks. Simmer for 5 minutes, just enough that it thickens slightly but still spoons easily. This is your filling and part of your topping, so give it a taste.

Heat Things Up

Preheat the oven to 180°C (350°F). Nothing fancy here, just don’t forget—it makes all the difference in how the top turns golden.

Stuff the Cannelloni

Use a teaspoon or a piping bag if you have one (I’ve even used a sandwich bag with the corner snipped off—worked fine). Fill each tube carefully, pack in the meat mixture but don’t force it or they’ll split. A gentle touch helps here.

Layer It All Together

Spoon a thin layer of sauce into your baking dish so the pasta doesn’t stick. Line up the filled cannelloni, all snug, then pour the rest of the sauce over top. Scatter the grated cheese above that. When it bakes, the cheese melts into the sauce, some crisping—but some bubbling down the sides… that’s what you want.

Bake Until Beautiful

Cover the dish with foil and bake for 25 minutes. Then remove the foil and let it cook for another 10 minutes or so, until the top is golden, bubble-edged, and smells like something you want to eat straight from the dish (please don’t, it’s hot).

Give It a Moment

Take it out and let it sit for 5 minutes. Just enough time to pour drinks or tear up a loaf of bread. The filling settles a bit, making slicing neater without sacrificing that luscious texture.

Good to Know

• Try adding a spoonful of ricotta to the meat mix if you want a creamier filling—it softens the texture and adds richness.
• Leftovers are even better the next day… if you’re lucky enough to have any.
• The first time I made this, I squirted tomato sauce all over the kitchen trying to pipe the filling. Decided after that a spoon works fine.

Serving Ideas

• Serve with a crisp green salad and a glass of red wine—something easy and dry, not too heavy.
• Garlic bread goes beautifully—don’t fight it.

Top Tricks

• If your cannelloni tubes are very dry or fragile, soak them in hot (not boiling) water for 5 minutes before filling—it helps prevent cracking.
• Add a dash of nutmeg to the meat mix. It does something subtle but magical.

Frequently Asked Questions

Should I cook the cannelloni tubes first?

Nope—dry cannelloni is made to bake straight in the sauce. Just make sure they’re fully covered or they’ll dry out during baking.

Can I freeze cannelloni before baking?

Yes, definitely. Just assemble the whole dish, wrap it tightly, and freeze. Bake from frozen with the foil on—you’ll need to add about 15 more minutes or so.

What cheese works best for topping?

Mozzarella gives a lovely pull and melt, but parmesan adds depth. I often use a mix. Even grated provolone is delicious if you want a sharper bite.

Can I make it vegetarian?

Absolutely. Try a filling of sautéed mushrooms, spinach, and ricotta—it’s hearty, creamy, and still wonderfully satisfying.

Why is my cannelloni coming out dry?

It’s likely there wasn’t enough sauce. Be generous—spoon it over every tube and get it into the corners, too.