Ground Beef Cannelloni
Dive into the rich, comforting flavors of homemade Ground Beef Cannelloni, a classic Italian-inspired dish perfect for family dinners or special occasions. This recipe features tender cannelloni tubes stuffed with a savory filling of seasoned ground beef, creamy ricotta, and Parmesan cheese, all enveloped in a blanket of robust tomato sauce and gooey melted mozzarella. Topped with a sprinkle of fresh parsley, this golden-baked casserole is as visually stunning as it is delicious. With simple ingredients and approachable techniques, this hearty, cheesy delight is ready to impress your taste buds. Perfectly portioned to serve four, it’s an ideal meal for your next cozy night in.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 pound ground beef
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup ricotta cheese
- 0.5 cup grated Parmesan cheese
- 1 large egg
- 16 cannelloni tubes
- 3 cups tomato sauce
- 2 cups shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute.
Add the ground beef to the skillet, breaking it apart with a spoon or spatula. Cook until fully browned and no longer pink, about 6-7 minutes.
Season the beef mixture with dried oregano, dried basil, salt, and black pepper. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the ricotta cheese, grated Parmesan cheese, and the egg. Stir in the cooked beef mixture and mix well to create the filling.
Using a small spoon or piping bag, carefully stuff each cannelloni tube with the beef and ricotta filling. Set the filled tubes aside.
Spread 1 cup of tomato sauce evenly over the bottom of a 9x13-inch baking dish.
Place the filled cannelloni tubes in a single layer in the baking dish. Pour the remaining 2 cups of tomato sauce over the cannelloni, making sure they are fully covered.
Sprinkle the shredded mozzarella cheese evenly over the top of the sauce.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the cheese is melted and golden brown.
Remove from the oven and let cool for 5 minutes. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 2113 mg | 92% | |
| Total Carbohydrate | 165.0 g | 60% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 16.2 g | ||
| Protein | 73.4 g | 147% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 773 mg | 59% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1259 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
