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Beef Cannelloni

THIS is a pretty simple dish to make and one I am sure you and your family will love. You can finely chop a carrot or two and hide them in the meat sauce or do as I did and use a pepper.

The tubes are pretty easy to fill if you allow the meat sauce to cool though can still be done if you don’t have the time to wait.

You will find Cannelloni tubes in Tesco and maybe Dunnes and Supervalu, I have never seen them in Lidl or Aldi.

You will get a lot out of a 500g pack of mince so make extra and freeze in portions for when needed or freeze whole then reheat from frozen in a preheated oven 180c GM4 for 45 min to 1 hour. Ensure it is piping hot throughout before serving. You could also halve the recipe ingredients and make a nice Savoury Mince Stew with the other half the next day.



Allergens : Contains Gluten & Lactose

Dried Cannelloni – 400g

Lean Minced Beef – 500g

Tomato Passata – 2 x 500g packs

Bell Pepper – 1 Finely chopped seeds removed

Garlic Cloves – 3 finely chopped

Onions – 2 Finely chopped

Dried Oregano – 2 tbsp

Beef Stock Cube or Stock Pot – 1

Fresh Ground Black pepper – 2 tsp

Milk – 300ml

Butter – 20g

Flour – 20g

Cheddar Cheese (Grated) – 150g

Veg stock Cube – 1

Sugar – 4 tsp

Derrycamma Rapeseed Oil – 4 tbsp

Tomato Puree (optional) – 2 tsp

English or Dijon Mustard (optional) – 1 tsp



Getting Ready..

You will need – 1 deep frying pan or pot, 1 small and 1 medium pot, 2 wooden spoons, 1 or 2 ladles, 1 cheese grater, 1 dish to bake it in, 2 sharp knives.


Heat 2 tbsp of oil on the pan or in the pot. Add the minced beef and fry until browned, then add 1/2 each of the chopped onion, garlic and the whole bell pepper then fry till soft.


Add the tomato paste and mustard if using them, mix well then add the stock cube, dried oregano, sugar and tomato passata, mix and simmer for 15 minutes.


Place the milk in the small pot and put on a medium heat and slowly bring to the boil.


Melt the butter in a bowl in the microwave then add the flour and mix well. Add this plus the veg stock cube to the milk when it boils. Whisk really well or blend with a hand blender.


Add the grated cheese to the milk and mix until it melts into the sauce.


Heat 2 tbsp Derrycamma Rapeseed oil in the medium pot then add the rest of the chopped onion and garlic along with the rest of the freshly ground black pepper. Cook till soft.


Add 1 tbsp oregano, 2 tsp of sugar and tomato passata, stir well then simmer for 5 to 10 minutes.


Putting it all together


Pre-heat your oven to 180c GM4


If you allowed the meat sauce to cool then hold a cannelloni tube in your hand use a teaspoon to fill it with the meat sauce.


Place each one in the oven proof dish, you will probably get 2 or 3 layers.


Ladle the tomato sauce on top then a layer of white sauce topped with the rest of the cheddar cheese.


Bake in the pre-heated oven for 45 minutes.


Serve with a lovely salad and garlic bread


    • Maura wall
    • 1st April 2017

    Hi, we are not a fan of white sauce of any kind and i have made this dish before and problem is, it is too dry on top and the cannelonis do not cook fully Any suggestions. I do not mind putting lots of cheese on top with the sauce.

    1. Hi Maura, if leaving the white sauce out then the dish won’t work. Make the white sauce but add plenty of grated cheese which will go lovely with it.
      Add more cheese and no sauce will mean the cheese will melt and harden. You really do need the white sauce.

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