Mary Berry Beef Cannelloni Recipe

This Mary Berry beef cannelloni is a real treat for a comforting family supper and so easy to make! No fiddly techniques required, just simmer a rich beef ragu and let the oven work its magic to create a bubbling, cheesy, and golden Italian-style masterpiece. Make it once and you’ll never go back to ready-meals again! It’s delicious with a side of garlic bread, a crisp rocket salad, a glass of red wine, a sprinkle of extra parmesan; in fact most things.

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Mary Berry Beef Cannelloni Recipe Ingredients

For the Beef Filling:

• 1 tablespoon sunflower oil
• 500 g lean minced beef
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 150 g mushrooms, finely chopped
• 1 tablespoon tomato puree
• 1 x 400 g can chopped tomatoes
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried oregano
• 150 ml beef stock
• Salt and freshly ground black pepper
• 12 to 14 cannelloni tubes

For the Cheese Sauce:

• 50 g butter
• 50 g plain flour
• 600 ml whole milk
• 1 teaspoon Dijon mustard
• 150 g sharp cheddar cheese, grated
• 25 g Parmesan cheese, finely grated

How To Make Mary Berry Beef Cannelloni Recipe

1. Simmer the beef ragu: Heat the oil in a large frying pan. Add the minced beef and cook over a high heat until browned all over. Add the onion, garlic, and mushrooms and cook for about 5 minutes until softened. Stir in the tomato puree, chopped tomatoes, Worcestershire sauce, oregano, and beef stock. Season well. Cover and simmer gently for 30 to 40 minutes until the sauce is thick and rich. Allow it to cool slightly before stuffing the tubes.
2. Whisk the cheese sauce: While the beef is simmering, melt the butter in a saucepan. Stir in the flour and cook for 1 minute. Gradually whisk in the milk, a little at a time, over a medium heat until the sauce is smooth and thickened. Stir in the mustard and half of the cheddar cheese. Season to taste.
3. Stuff the cannelloni: This is the part that usually worries people, but Mary makes it simple! Using a small teaspoon or your fingers, stuff the slightly cooled beef mixture into the dry cannelloni tubes. Don’t over-pack them, or they may split during baking.
4. Assemble the dish: Preheat your oven to 190 C (170 C fan). Spread a few spoonfuls of the cheese sauce over the bottom of a large, shallow ovenproof dish. Arrange the stuffed cannelloni tubes in a single layer on top.
5. The golden topping: Pour the remaining cheese sauce over the tubes, ensuring every part of the pasta is covered (any exposed pasta will stay hard). Sprinkle with the remaining cheddar and the Parmesan.
6. Bake to perfection: Bake for 30 to 35 minutes until the pasta is tender and the top is golden-brown and bubbling vigorously. Let it stand for 5 minutes before serving to allow the sauce to settle.

Recipe Tips

• Tube Stuffing: If you find using a spoon difficult, you can put the beef mixture into a piping bag with a wide nozzle. It makes filling the cannelloni tubes incredibly fast and mess-free.
• Pasta Prep: There is no need to pre-cook the cannelloni tubes. They will soften perfectly as they absorb the juices from the beef and the moisture from the cheese sauce.
• Mustard Secret: Adding a teaspoon of Dijon mustard to the bechamel sauce doesn’t make it taste like mustard; instead, it enhances the savory notes of the cheese and gives it a professional “lift.”
• Veggie Boost: Mary often suggests adding a handful of finely chopped spinach to the beef mixture during the last 5 minutes of simmering for extra color and nutrients.

What To Serve With Mary Berry Beef Cannelloni?

This Mary Berry Beef Cannelloni Recipe is a hearty, indulgent meal that needs a fresh or bready pairing! Garlic Butter Dough Balls are the quintessential choice for mopping up the extra cheese sauce. For a balanced dinner, a Zesty Tomato and Basil Salad adds a lovely acidic bite that pairs perfectly with the rich beef! A side of Steamed Green Beans or a glass of Chilled Chianti pairs wonderfully with the oregano and tomato notes.

How To Store Mary Berry Beef Cannelloni

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: Reheat in the oven at 180 C for 15 minutes, covered with foil to prevent the cheese from burning.
• Freezing: This dish freezes exceptionally well! You can freeze it before or after baking. If freezing before baking, wrap tightly in foil and freeze for up to 3 months. Defrost completely in the fridge before cooking as per the recipe.

Mary Berry Beef Cannelloni Recipe Nutrition Facts

• Calories: 580 kcal (per serving)
• Total Fat: 32 g
• Saturated Fat: 18 g
• Cholesterol: 95 mg
• Sodium: 620 mg
• Total Carbohydrates: 42 g
• Protein: 34 g
• Fiber: 3 g

Nutrition information is estimated and based on a yield of 6 servings.

FAQs

Try More Recipes:

• Mary Berry Beef Burgers Recipe
• Mary Berry Beef Brisket Recipe
• Mary Berry Beef Bourguignon Slow Cooker Recipe