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Beef Cannelloni Recipe Mary Berry

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Calories: 436|Fat: 15.8|Carbohydrates: 6.3|Protein: 30.6 | 1 hour
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Indulge in Mary Berry's Beef Cannelloni with beef mixture in a rich tomato with layers of mozzarella and grated Parmesan!
mary berry beef cannelloni with tomato sauce
This classic Italian dish was reinvented by Mary Berry where she generously filled the tender cannelloni with lean minced beef, sautéed onions, and garlic cooked to perfection and seasoned with Worcestershire sauce, tomato puree and fragrant thyme. The cannelloni are smothered in a basil tomato sauce and covered in layers of creamy mozzarella and grated Parmesan. As you can see from my results, this dish is impossible to resist. A true crowd-pleaser!

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.
  • 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.

Beef cannelloni



  • 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.


  • 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 reheatingThaw 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
mary berry beef cannelloni with tomato sauce

Mary Berry Beef Cannelloni Recipe

  • High Protein Recipes Icon
  • Low Glycemic Recipes Icon
Author Caroline Sciberras
Servings 6
Calories 436
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Fat: 15.8|Carbohydrates: 6.3|Protein: 30.6


Indulge in Mary Berry's Beef Cannelloni with beef mixture in a rich tomato with layers of mozzarella and grated Parmesan!


  • 16 cannelloni pasta tubes
  • 125 grams ball mozzarella sliced
  • 55 grams 2 ounces Parmesan, grated

For the cannelloni filling:

  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 2 garlic cloves finely grated
  • 400 grams 14 ounces lean minced beef
  • 2 tablespoons plain flour
  • 300 millilitres ½ pint beef stock
  • A few drops of Worcestershire sauce
  • 4 heaped tablespoons tomato purée
  • 1 tablespoon freshly thyme chopped

For the tomato and basil sauce:

  • 1 tablespoon olive oil
  • 2 onions diced
  • 2 garlic cloves finely grated
  • 2 tins 2 x 400 grams tomatoes, chopped
  • 1 tablespoon tomato purée
  • ½ teaspoon sugar optional
  • Small bunch of basil leaves chopped


  • 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.
Mary’s Tips: Can be assembled up to 8 hours ahead. Freezes well before final cooking.

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