Baked Beef Cannelloni Delight

This baked beef cannelloni is a special recipe born from a delicious cooking mishap that I kept trying to replicate for years until it was just right. It's rich and savory with a unique filling that uses ground beef, fresh spinach, and grated carrots without any ricotta cheese, making it stand apart from your usual pasta dishes. The creamy tomato sauce, enriched with whipping cream and white wine, creates a luxurious feel perfect for family dinners or special occasions.

I first stumbled upon this recipe by accident, and after nearly a decade of perfecting it, it has become one of our goto dishes for holidays and gatherings. Now my family asks for it whenever guests come over.

Ingredients

• Ovenready cannelloni pasta tubes: These dry tubes cook through absorbing moisture from the sauce during baking, so a tight foil seal is essential
• Extra lean ground beef: Keeps the filling hearty without excess grease, adding rich protein
• Baby spinach: Wilts quickly adding nutrients and a fresh, delicate flavor
• Carrots and celery: Grated and sautéed to add sweetness and texture to the filling
• White wine (dry): Adds acidity and depth to both filling and sauce, Pinot Grigio or Sauvignon Blanc work best, but broth with lemon juice can substitute if avoiding alcohol
• Whipping cream: Gives the filling and sauce a silky richness that is a secret to this recipe's indulgence
• Roma tomatoes: Fresh tomatoes add texture and brightness
• Parmesan cheese: Adds a salty tang, and Pecorino Romano can be used for a sharper bite
• Fresh basil and Italian seasoning: Provide classic Italian herb notes enhancing the overall flavor
• Garlic and onion: Fundamental aromatics building the base of the filling and sauce

Instructions

Preheat and Prepare the Dish:

Spray two 9 x 13 inch baking dishes with nonstick cooking spray. Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the correct baking temperature as you prepare.

Sauté the Vegetables:

In a large frying pan over medium high heat, cook the chopped onion, celery, and grated carrots in olive oil until nicely softened, about 5 to 7 minutes. Add the fresh chopped spinach and sauté for an additional 3 minutes until wilted to build a sweet and savory base for the filling.

Cook the Ground Beef:

While the vegetables cook, heat a separate large skillet to medium and brown your extra lean ground beef thoroughly until no longer pink. Drain off any excess fat or liquid and mix the cooked beef with the vegetable mixture.

Process the Filling:

Transfer the combined beef and vegetable mixture into a food processor. Pulse until finely chopped but not pureed. Add whipping cream, white wine, chopped Roma tomatoes, Parmesan cheese, Italian seasoning, garlic, and basil. Pulse briefly until incorporated, aiming for a mushy but cohesive mixture.

Stuff the Cannelloni:

Fill the ovenready pasta tubes with the prepared filling until full but not overflowing. Hold each tube upright on a small plate and fill from the bottom. Using a 12inch pastry bag or a large plastic zip top bag with the tip cut off makes this quick and neat. Arrange the filled tubes in a single layer in the prepared baking dishes.

Prepare the Creamy Tomato Sauce:

In the food processor, combine canned diced tomatoes with their juice, garlic cloves, chopped onion, fresh basil leaves, Parmesan cheese, Italian seasoning, white wine, whipping cream, and salt. Process until smooth. Pour the sauce evenly over the cannelloni, ensuring every tube is covered completely to allow the pasta to cook evenly.

Bake Sealed and Serve:

Cover each pan tightly with aluminum foil, sealing the edges well to trap steam. Bake for 50 minutes at 350 degrees Fahrenheit. After baking, let the dish rest for 5 to 10 minutes before serving to let the sauce thicken and hold the cannelloni tubes intact. Garnish with extra Parmesan or fresh basil if desired.

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My favorite part is the filling, which mixes hearty beef with fresh vegetables and is brought together beautifully with whipping cream. This recipe reminds me of family dinners where guests kept asking for second helpings. The creamy tomato sauce adds a comforting, indulgent flair that makes this a dish everyone looks forward to.

Storage Tips

Store leftovers in an airtight container in the fridge for up to four days. For longer storage, cool completely and freeze in an airtight container for up to three months. Avoid freezing stuffed but unbaked shells as the dry pasta can become brittle and crack. When reheating from frozen, thaw overnight in the fridge and bake covered with foil until heated through and bubbly.

Ingredient Substitutions

To avoid alcohol, substitute white wine with chicken or beef broth plus a splash of lemon juice for acidity. Frozen chopped spinach is a fine alternative to fresh if thawed and excess moisture squeezed out. Parmesan can be swapped for Pecorino Romano for a sharper flavor or a mix of mozzarella can be sprinkled on top for a golden cheesy finish.

Serving Suggestions

This rich and hearty cannelloni pairs wonderfully with crusty garlic bread or Italian breadsticks to soak up the creamy sauce. A fresh salad like a tangy mandarin orange salad or strawberry spinach pecan salad offers a bright, refreshing contrast. Finish the meal with an Italian sponge cake or a no bake tiramisu for a sweet ending.

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This cannelloni's creamy tomato sauce and savory vegetable studded filling make it a comforting centerpiece for holidays or weeknight dinners.

Frequently Asked Questions About Recipes

→ Can regular pasta shells be used instead of oven-ready?

Regular shells require pre-cooking and may alter moisture balance. Oven-ready shells soften by absorbing sauce during baking, ensuring perfect texture.

→ How to avoid watery sauce in this dish?

Drain excess liquid from browned beef and discard extra tomato juice to keep the sauce rich and creamy rather than thin or watery.

→ Is a piping bag necessary for stuffing the shells?

Using a piping bag or a ziplock bag with a snipped corner helps fill the cannelloni tubes cleanly and efficiently without mess.

→ What causes the cannelloni to be hard or crunchy after baking?

Insufficient sauce coverage or an improper foil seal allows pasta to dry out. Ensure foil is tightly crimped to create steam and fully submerge shells in sauce.

→ Can this dish be made ahead and reheated?

Yes, baking it in advance then refrigerating and reheating covered with foil helps flavors meld and saves time on busy days.