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Stuffed Beef Cannelloni with Bechamel Sauce

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This Stuffed Beef Cannelloni with Béchamel Sauce is a rich and comforting baked pasta dish featuring tender cannelloni tubes filled with seasoned ground beef, layered over marinara, and topped with a creamy homemade béchamel sauce. Baked until golden and bubbly, this Italian-inspired beef cannelloni recipe is perfect for family dinners, meal prep, or special occasions.

Ingredients

For the Filling:

  • 12–14 cannelloni pasta tubes

  • 1 pound ground beef

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 cup crushed tomatoes

  • 2 tablespoons tomato paste

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 2 tablespoons olive oil

For the Béchamel Sauce:

  • 4 tablespoons butter

  • 1/4 cup all-purpose flour

  • 2 1/2 cups milk

  • 1/4 teaspoon ground nutmeg

  • 1/2 teaspoon salt

  • 1/2 cup grated mozzarella or Parmesan cheese

For Layering:

  • 1 cup marinara sauce

  • 1/2 cup shredded mozzarella cheese

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.

  2. In a skillet over medium heat, heat olive oil. Sauté chopped onion until softened, then stir in garlic and cook briefly.

  3. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.

  4. Stir in crushed tomatoes, tomato paste, oregano, salt, and pepper. Simmer for 8–10 minutes until slightly thickened. Let cool slightly.

  5. Spread marinara sauce evenly on the bottom of the prepared baking dish.

  6. Fill uncooked cannelloni tubes with the beef mixture using a spoon or piping bag. Arrange in a single layer over the sauce.

Prepare the Béchamel:

  1. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes.

  2. Gradually add milk while whisking continuously until smooth and thickened.

  3. Stir in nutmeg, salt, and grated cheese until creamy.

  4. Pour béchamel sauce evenly over the filled cannelloni, covering completely.

  5. Sprinkle shredded mozzarella on top.

  6. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10–15 minutes until golden and bubbly.

  7. Let rest for 10–15 minutes before serving.

Notes

Ensure cannelloni are fully covered with sauce to cook evenly.Allow béchamel to thicken properly for a creamy, stable topping.Resting before slicing helps the layers set neatly.You can assemble the dish up to 24 hours in advance and refrigerate before baking.Freshly grated cheese melts more smoothly.

Find it online: https://cookibly.com/stuffed-beef-cannelloni-with-bechamel-sauce/