Baked Beef Cannelloni Delight

This baked beef cannelloni is a special dish born from a happy accident that transformed into a refined Sunday dinner favorite. It combines extra lean ground beef, fresh spinach, and carrots in a creamy tomato sauce without the usual ricotta or béchamel, offering a rich, silky, and distinct Italian comfort food experience. Perfect for special occasions or when you want to impress without spending ages in the kitchen, this recipe uses ovenready pasta to save time and still delivers that homemade warmth and flavor.

I stumbled on this recipe by accident years ago and it quickly became my goto when I want a comforting yet elegant Italian meal that family and friends love equally. I still laugh remembering how I kept trying to mess it up just so I could recreate that perfect filling and creamy sauce.

Ingredients

• Ovenready cannelloni pasta tubes: to cook perfectly by soaking sauce moisture – look for quality brands like Catelli Express and handle gently to avoid breaks
• Extra lean ground beef: for a hearty but not greasy filling – drain excess fat after browning for best texture
• Fresh baby spinach: since it wilts quickly and adds delicate flavor and nutrition
• Grated carrots and chopped celery plus onion: as aromatics that build natural sweetness
• Dry white wine: such as Pinot Grigio or Sauvignon Blanc brings acidity and depth – substitute with broth plus lemon if avoiding alcohol
• Heavy whipping cream: with 33 to 36 percent fat for that indulgent velvety texture throughout filling and sauce
• Roma tomatoes: for fresh tomato flavor in the filling
• Parmesan cheese: to add savory saltiness
• Italian seasoning: with herbs like oregano and thyme for classic Italian notes
• Fresh basil: for brightness and fragrance
• Garlic cloves: for savory depth
• Canned diced tomatoes: for the creamy tomato sauce base with onion, garlic, basil, cream, wine, and parmesan

Instructions

Preheat and Prep:

Preheat your oven to 350 degrees Fahrenheit. Lightly spray two 9 by 13 inch baking dishes with nonstick cooking spray to prepare for your cannelloni pans.

Make the Filling:

Heat 2 tablespoons of olive oil in a large frying pan over mediumhigh heat. Add chopped onions, celery, and grated carrots. Cook gently until softened but not browned about 5 to 7 minutes, stirring occasionally to release the vegetables’ natural sweetness. Add 3 cups of fresh chopped baby spinach to the pan and cook for another 3 minutes until just wilted, preserving its flavor and color. In a separate frying pan over medium heat, brown 1 pound of extra lean ground beef until no longer pink. Drain off any fat or liquid fully and then mix the beef into your vegetable mixture to combine well.

Puree the Filling:

Transfer the beef and vegetable mixture into a food processor. Pulse until finely chopped but still retaining some texture – not a full puree because the mixture needs to pipe easily but not be runny. Add 3/4 cup of heavy whipping cream, 1/2 cup dry white wine, 5 chopped Roma tomatoes, 1/2 cup grated Parmesan cheese, 2 teaspoons Italian seasoning, 2 tablespoons fresh chopped basil, and 2 cloves of garlic. Pulse a few times just to combine evenly. Do in batches if your food processor is small.

Stuff the Shells:

Hold each dry ovenready cannelloni tube upright on a small plate and pipe the filling inside using a 12inch pastry bag with no tip or a large Ziploc bag with the corner snipped off. Fill them completely but avoid overflow. Flip them to fill the other side until fully stuffed. Lay the stuffed cannelloni gently in a single layer in the prepared baking dishes.

Make the Creamy Tomato Sauce:

Put 2 cans of diced tomatoes with their juices into the food processor. Add 6 cloves garlic, 1 medium chopped onion, 8 fresh basil leaves, 1/2 cup whipping cream, 1/2 teaspoon salt, 2 teaspoons Italian seasoning, 1/4 cup dry white wine, and 1/4 cup grated Parmesan cheese. Process in batches until smooth and creamy. Pour the sauce evenly over the cannelloni so every tube is fully surrounded. This is crucial for the pasta to cook properly.

Bake the Cannelloni:

Cover each baking dish tightly with aluminum foil, sealing all edges to trap steam. This will cook the dry pasta perfectly. Bake in the preheated oven for 50 minutes. Once done, remove from oven and let it rest for 5 to 10 minutes to let the sauce thicken slightly and make the portions easier to lift. Serve warm garnished with additional Parmesan or fresh basil if you like.

I love how the heavy cream elevates the tomato sauce and filling, creating a luxurious texture you don’t get in most cannelloni recipes. I remember the first time I served it, the creamy bite and the fresh basil aroma brought such smiles around the table — a perfect cozy meal for any occasion.

Storage Tips

Store leftovers in an airtight container in the fridge for up to four days or freeze fully baked and cooled portions in airtight containers for up to three months. Do not freeze unbaked stuffed shells as they can become brittle. To reheat, thaw overnight in the fridge and bake covered with foil at 350 degrees Fahrenheit until heated through and bubbly.

Ingredient Substitutions

You can swap out the extra lean ground beef for half Italian sausage and half beef for a deeper flavor if you like. Use frozen spinach if fresh isn’t available but make sure to thaw and squeeze out all moisture to prevent watery filling. Try Pecorino Romano instead of Parmesan for a sharper cheese note or add shredded mozzarella on top before baking for that classic cheese pull. For a glutenfree option, use glutenfree ovenready cannelloni shells and check that all seasoning and beef are glutenfree certified.

Serving Suggestions

Serve with garlic bread or Italian breadsticks for a crunchy contrast. A fresh green salad such as strawberry spinach pecan or a simple spring mix with cherry tomatoes complements the rich cannelloni nicely. Desserts like chocolate Italian sponge cake or no-bake black forest tiramisu balance the meal beautifully.

This cannelloni is a comforting showstopper that’s easy to prepare ahead; follow the sealing and baking tips for perfectly tender tubes. Enjoy with a simple salad and good bread to balance the rich, creamy flavors.

Common Recipe Questions

→ Can I substitute regular pasta shells for oven-ready cannelloni?

Oven-ready shells are designed to absorb moisture from the sauce while baking. Using regular shells requires pre-cooking and may alter texture and cooking time.

→ Why might the sauce turn out watery?

Excess moisture can come from not draining browned beef or canned tomatoes properly. Removing extra liquid ensures a rich and creamy sauce.

→ Is using a piping bag necessary for filling the pasta?

A piping bag or a ziplock bag with a corner cut off helps fill pasta tubes cleanly and efficiently without mess or breakage.

→ What causes the cannelloni to become hard or crunchy after baking?

Not sealing the baking dish tightly with foil can dry out pasta shells, leaving them crunchy instead of tender.

→ How should leftovers be stored for best results?

Keep leftovers in an airtight container in the fridge for up to 4 days or freeze baked portions for up to 3 months, reheating covered to retain moisture.