Mary Berry Beef Cannelloni Recipe

Mary Berry Beef Cannelloni is ideal for a gathering, and you can prepare it up to 8 hours in advance, conveniently baking it when needed. This classic Italian dish, featuring a flavorful minced filling topped with a rich tomato and basil sauce and extra goey mozzarella, is both crowd-pleasing and perfect for prepping in a single dish.

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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

• Heavenly taste. The combination of tender cannelloni pasta, flavorful minced beef, and creamy mozzarella creates a heavenly taste sensation.
• Homemade sauce. The homemade tomato and basil sauce adds a burst of freshness and complements the beef perfectly.
• Easy to whip up. This recipe is easy to make and can be assembled ahead of time, making it a convenient option for busy days or entertaining guests.
• Freezes well. The dish freezes well before final cooking, allowing you to prepare it in advance and enjoy it whenever you desire.

Mary Berry Beef Cannelloni Recipe

What is this Mary Beef Beef Cannelloni?

Mary Berry Beef Cannelloni with Basil and Mozzarella is a delightful twist on the classic beef cannelloni. The cannelloni tubes are filled with a savoury minced beef mixture, cooked to perfection, and then smothered in a homemade tomato and basil sauce. The addition of mozzarella and Parmesan cheese adds a creamy and cheesy touch to this Italian-inspired dish. It’s a crowd-pleasing recipe that is perfect for a cosy family dinner or a special occasion.

This recipe stands out from the traditional beef cannelloni by incorporating Mary Berry’s signature touch. The addition of Worcestershire sauce and freshly chopped thyme in the filling enhances the flavours of the minced beef, giving it a unique and delicious taste. The tomato and basil sauce adds a refreshing twist to the dish, making it even more irresistible. With the combination of these ingredients and Mary Berry’s expertise, this recipe takes the classic beef cannelloni to a whole new level.

Ingredients

• Cannelloni – 16 cannelloni pasta tubes
• Mozzarella – 1 x 125g ball mozzarella, sliced
• Parmesan – 55g (2oz) Parmesan, grated

For the cannelloni filling:

• Olive oil – 1 tbsp olive oil
• Onion – 1 onion, finely chopped
• Garlic cloves – 2 garlic cloves, finely grated
• Minced Beef – 400g (14oz) lean minced beef
• Flour – 2 tbsp plain flour
• Beef Stock – 300ml (½ pint) beef stock
• Worcestershire sauce – A few drops of Worcestershire sauce
• Tomato purée – 4 heaped tbsp tomato purée
• Fresh thyme – 1 tbsp freshly chopped thyme

For the tomato and basil sauce:

• Olive oil – 1 tbsp olive oil
• Onions – 2 onions, diced
• Garlic cloves – 2 garlic cloves, finely grated
• Tomatoes – 2 x 400g tins chopped tomatoes
• Tomato purée – 1 tbsp tomato purée
• Sugar – ½ tsp sugar (optional)
• Fresh basil – Small bunch of basil, leaves chopped

How to make Mary Berry Beef Cannelloni with Tomato Sauce and Mozzarella

1. 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.
2. 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.
3. 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 the seasoning, and stir in basil. Spoon one-third into the dish.
4. 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.
5. Serve. Serve hot with a green salad.

Tips

• 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

• Mushroom and Spinach Vegetarian Twist: Replace the beef filling with sautéed mushrooms, wilted spinach and ricotta cheese for a hearty and flavorful twist.
• Ricotta and Spinach Stuffed: Mix ricotta cheese and fresh spinach into the beef filling for a creamy and nutritious option.
• Three-Cheese Cannelloni: Combine mozzarella, Parmesan, and ricotta cheeses in the filling for a cheesy and gooey delight. You can also try Gruyère and cheddar cheese for your own cheesy twist.
• Sun-Dried Tomato and Pesto Fusion: Introduce the bold flavours of sun-dried tomatoes and basil pesto to the beef filling for a Mediterranean-inspired variation.
• Zesty Italian Sausage Kick: Replace part of the ground beef with spicy Italian sausage for a flavorful and zesty kick.
• Roasted Vegetable Medley: Roast a mix of bell peppers, zucchini, and eggplant and fold them into the beef filling for added depth and colour.
• Béchamel Bliss: Layer the cannelloni with a velvety béchamel sauce in addition to the tomato sauce for a rich and comforting touch.
• Herb-Infused Ricotta: Mix fresh basil, oregano, and thyme into the ricotta cheese for a fragrant and herbaceous filling.
• Spicy Arrabbiata Twist: Prepare a spicy arrabbiata sauce to complement the beef filling, adding a fiery kick to the dish.
• Mozzarella and Prosciutto Elegance: Incorporate thin slices of prosciutto between the layers for a savoury and sophisticated touch, complemented by melted mozzarella.

Serving Mary Berry’s beef cannelloni

This Beef Cannelloni Mary Berry with Basil and Mozzarella is best served hot, straight from the oven. Pair it with a fresh green salad dressed with a light vinaigrette to balance the richness of the dish. The combination of flavours and textures will make for a satisfying and memorable meal.

Storing Beef Cannelloni

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.

For freezing the beef cannelloni:

Allow the beef cannelloni to cool completely before freezing. This helps prevent ice crystals from forming, which can affect the texture. Use an airtight container suitable for freezing and label the package before freezing.

For reheating the beef cannelloni:

• Thaw the frozen beef cannelloni in the refrigerator overnight. This gradual thawing helps maintain the texture of the dish.
• For individual portions, you can use the microwave. Cover the dish with a microwave-safe cover or microwave-safe plastic wrap, leaving a vent for steam to escape.
• If you want to reheat more than one portion, preheat your oven to around 350°F (175°C). Place the cannelloni in an oven-safe dish, and cover it with foil to prevent excessive browning. Place the dish in the preheated oven for about 20-30 minutes or until heated through.
• Ensure the centre of the beef cannelloni is hot and reaches a safe temperature (at least 165°F or 74°C).

Let the dish rest for a few minutes before serving to allow the heat to distribute evenly.

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Beef Cannelloni Recipe Mary Berry

Caroline Sciberras

Indulge in the deliciousness of Beef Cannelloni Mary Berry with Basil and Mozzarella. This mouthwatering dish combines tender cannelloni pasta tubes filled with a flavorful minced beef mixture, topped with a rich tomato and basil sauce, and finished off with gooey mozzarella and grated Parmesan. It's a comforting and satisfying meal that will leave you craving for more!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Course Dinner

Cuisine Italian

Servings 6

Ingredients

  

• 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

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.
•  

Notes

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

Keyword basil, beef cannelloni, Mary Berry Beef Cannelloni, mozzarella, parmesan, tomato sauce