Beef Cannelloni Recipe Mary Berry
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Why you’ll like it
Here are a few reasons why you should give Mary Berry’s latest beef cannelloni recipe a try
- The ingredients: From the tender cannelloni pasta to the flavorful minced beef and creamy mozzarella, come together to create a dish that’s both visually appealing and irresistibly tempting.
- Homemade sauce: The homemade tomato and basil sauce adds a burst of freshness and complements the beef perfectly.
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Crowdpleaser. A great recipe for Sundays or you invite over any guests. The dish freezes well before final cooking, allowing you to prepare it in advance and enjoy it whenever you desire.
Tips
- If you want a lighter version of the dish you can omit the mozzarella and add only grated parmesan cheese.
- This dish can be made and assembled up to 8 hours ahead, allowing you to save time on the day of serving.
- If you have leftovers, this recipe freezes well before the final cooking. Simply store it in an airtight container and thaw before reheating.
Variations
- Replace the beef filling with sautéed mushrooms, wilted spinach and ricotta cheese and use the same tomato sauce and cheese to cover the cannelloni.
- Make a cheese filling combining mozzarella, Parmesan, and ricotta cheeses in the filling.
- Use spicy Italian sausage and replace half of the ground beef.
Storage Tips
Refrigerate: If you have any leftovers, store them in an airtight container in the refrigerator. This dish can be reheated in the oven or microwave for a quick and delicious meal the next day.
Freezing: Allow the beef cannelloni to cool completely before freezing and use before 3 months.
For reheating: Thaw the frozen beef cannelloni in the refrigerator overnight. To reheat individual portions you can use the microwave. Otherwise, preheat your oven to around 350°F (175°C) covering it with foil to prevent excessive browning. Then heat for about 20-30 minutes or until heated through.
How to Serve the Beef Cannelloni with Tomato Sauce
Mary Berry’s Beef Cannelloni is packed with flavour from the beef filling, basil tomato sauce, and cheesy topping. For the best taste, serve it piping hot right out of the oven. If reheating, ensure it’s warmed through before serving.
Enjoy it alongside a fresh green salad with a light vinaigrette.
Remember, moderation is key, so keep portion sizes in check for a balanced meal.
Health Info
| Calories: | 436 |
| Sugar: | 10.3 |
| Sodium: | 638.2 |
| Fat: | 15.8 |
| Carbohydrates: | 6.3 |
| Fiber: | 5.1 |
| Protein: | 30.6 |
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Mary Berry Beef Cannelloni Recipe
Description
Ingredients
- 16 cannelloni pasta tubes
- 125 g ball mozzarella sliced
- 55 g 2 ounces Parmesan, grated
For the cannelloni filling:
- 1 tbsp olive oil
- 1 onion finely chopped
- 2 garlic cloves finely grated
- 400 g (14 ounces) lean minced beef
- 2 tbsp plain flour
- 300 ml (½ pint) beef stock
- ¼ tsp A few drops of Worcestershire sauce to taste
- 4 tbsp heaped tomato purée
- 1 tbsp freshly thyme chopped
For the tomato and basil sauce:
- 1 tbsp olive oil
- 2 onions diced
- 2 garlic cloves finely grated
- 2 tins (2 x 400 grams) tomatoes chopped
- 1 tbsp tomato purée
- ½ tsp sugar optional
- 1 small bunch of basil leaves chopped
Instructions
- Preheat the oven. Preheat the oven to 200°C/180°C Fan/Gas 6 and prepare a 1.8-litre (3¼ pint) oblong, shallow ovenproof dish.
- For the cannelloni filling. Heat oil in a pan over high heat. Sauté the onion, then add garlic and minced beef, browning it while breaking it up with wooden spoons. Sprinkle flour, stir, and add stock, Worcestershire sauce, tomato purée, and thyme. Simmer covered for 30 minutes. Let it cool.
- For the tomato and basil sauce. Heat oil in a saucepan, fry onions, add garlic, pour in tomatoes, tomato purée, water, salt, and pepper. Simmer covered for 30 minutes. Add sugar if needed, adjust seasoning, and stir in basil. Spoon one-third into the dish.
- Assemble the beef cannelloni. Fill cannelloni tubes with the cold mince filling using a teaspoon. Arrange in a single layer in the dish and spoon the remaining sauce on top. Scatter mozzarella and Parmesan over and bake for 35–40 minutes until pasta is soft, and cheese is browned.
- Serve. Serve hot with a green salad.