Creamy beef mozzarella pasta

This baked beef cannelloni loaded with creamy mozzarella sauce is proper comfort food for a chill family meal. You get tender pasta shells stuffed with tasty ground beef, all smothered in that gooey cheesy goodness everyone loves.

I always make this whenever my in-laws pop over for dinner. Seriously, the first time I served it up, my father-in-law went back for seconds. Actually, no, he went back for thirds. Now it’s what we always do for Sunday night at our place.

Ingredients List

• For the beef filling
• 1.2 kg ground beef: Seriously, pick beef with around 15–20% fat if you want it to actually taste good
• 2 eggs: Throw these in so the filling holds together nicely in the oven
• Salt: Use a solid pinch to wake up all the flavors
• Ground black pepper: Just enough to give it a little warmth
• Sweet paprika powder: Toss some in for a gentle smoky flavor
• 1 onion, finely chopped: Can't skip this—it’s what makes the filling smell and taste awesome
• For the cannelloni
• 20 to 25 cannelloni tubes: Use dried ones; don’t bother boiling them up first
• Olive oil for greasing: Stops the pasta sticking to your dish
• For the mozzarella sauce
• 2 tablespoons unsalted butter: This is the magic that makes the sauce rich
• 2 tablespoons flour: Dreamy creamy sauce needs this to thicken up
• 480 ml milk: Full fat makes your sauce next level
• Salt: Toss in a bit to keep everything balanced
• 100 g grated mozzarella: Get the real deal so you get that perfect cheesy melt
• 1/4 teaspoon nutmeg, optional: Try it if you like a little warming spice in your sauce
• For topping
• 50 g grated parmesan: For that killer golden crust on top
• Chopped fresh parsley: Goes on last for a burst of color and fresh flavor

Step-by-Step Directions

Get the filling going:

Start with a splash of olive oil in a big pan on medium heat. Cook your chopped onion till it’s soft and just a little golden—about five minutes. Don’t rush, this is the bit that brings all the flavor.

Brown that meat:

Tip in your ground beef. Stir it around while it cooks for about 8–10 minutes till there’s no pink left. Use a spatula to break it up so it’s all crumbly and easy for filling later.

Season it up:

Sprinkle on salt, pepper, and as much sweet paprika as you’re into. Take the pan off the heat and let it chill out for like 15 minutes so you don’t scramble your eggs when you add ‘em next.

Mix in eggs:

Once the filling isn’t hot, pour in the beaten eggs and mix everything up real well. You want it nicely combined so it’s easy to stuff into those pasta tubes.

Make the mozzarella sauce:

Set a pot on medium heat and let the butter melt. Stir in the flour and keep whisking for maybe 1 or 2 minutes—it’ll bubble and turn golden. That’s your base for a smooth, rich sauce.

Whisk in milk for béchamel:

Slowly pour in the milk, whisking all the time to dodge lumps. Keep stirring and let it cook for roughly 5–7 minutes, or until it gets thick enough to coat a spoon.

Turn it into cheese sauce:

Drop in the grated mozzarella, a pinch of salt, and nutmeg if you want. Stir till it’s all melted and the sauce is super smooth. Take it off the heat as soon as it’s creamy.

Prep for baking:

Crank the oven to 190°C. Grab a baking dish and slather it with olive oil so nothing sticks later.

Stuff your tubes:

Scoop the beef filling into every cannelloni tube. If you’ve got a piping bag, use it—way faster and less messy. Lay them all out in your greased dish, side by side.

Pour on the sauce:

Cover the filled pasta with your mozzarella sauce, making sure every tube is nice and coated so it bakes up soft.

Finish and bake:

Shower the top with grated parmesan. This is what’ll give you that awesome golden, cheesy crust.

Bake till bubbly:

Wrap your dish with foil and bake for 30 minutes. Then pull the foil off and let it go another 10 minutes so the top gets all golden and the sauce bubbles up. That’s how you know you nailed it.

Rest and dish up:

Take it out and give it about 5 minutes to cool off before you serve. This helps the flavors settle and makes it easier to scoop. Sprinkle on the fresh parsley right before serving for that final pop.

The first time I whipped up these cannelloni, I really got what Italian home cooking is all about. That beef, full of flavor, and the mozzarella sauce come together in a way that feels just like something from a real trattoria. My top secret? The hint of nutmeg in the sauce—it gives a special kick nobody can quite figure out but everyone loves.

Storing and Reheating

Keep leftover cannelloni in an airtight container in the fridge for up to three days. For reheating, cover the dish with foil and bake at 160°C for about 20 minutes, until it’s heated through. You can also freeze the whole thing before or after baking for up to three months. If you froze it after baking, let it thaw overnight in the fridge before reheating so everything gets nice and warm again.

Pin it

Twists & Sub swaps

This one’s easy to tweak however you like. You can swap the beef for half beef, half pork for extra flavor, or go lighter with ground turkey. Veggie lovers? Load up your filling with ricotta and spinach instead. Swap in plant-based cheese and soy milk if you need it dairy-free. Want a little more Mediterranean flair? Fresh basil or a sprinkle of oregano in the filling totally works.

Perfect Pairings

These cannelloni are awesome alongside a quick tossed green salad with balsamic and olive oil—that way you get something fresh to go with the cheesy main dish. A homemade garlic bread really hits the spot for scooping up extra sauce. If you’re making it for a special meal, go all out with a grilled veggie appetizer and wrap it up with a light tiramisu. Pour a glass of Chianti or Montepulciano and dinner’s basically like you’re in Italy.

Pro Tips

Use a piping bag with the tip cut off for easy, neat filling of the cannelloni tubes. Make sure every tube gets fully covered in sauce so nothing dries out. After it comes out the oven, just leave it for about ten minutes before you dig in—that way, the sauce gets a bit thicker and the flavors get even better.

Frequently Asked Questions

→ What's the best way to fill cannellonis?

Try using a piping bag or a small spoon to get the beef mixture neatly into the pasta tubes. A piping bag makes it super quick and clean.

→ Can this be prepared ahead of time?

Definitely! You can assemble the cannellonis a few hours in advance, keep them chilled, and bake them when you're ready to eat.

→ What’s a good substitute for ground beef?

You can switch to turkey, chicken, or go vegetarian with mushrooms or crumbled tofu—it’s up to you!

→ Is there another cheese I can use instead of mozzarella?

Totally! Try gruyere, emmental, or even goat cheese for a different flavor twist.

→ What sides pair well with cannellonis?

Serve them up with a crunchy green salad or some grilled veggies for a well-rounded meal.