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Beef Cannelloni Bake

Rated as 4.66 out of 5 Stars

"A hearty stuffed pasta that has a beef and vegetable filling, baked with a fresh homemade tomato sauce. Serve with a green salad and crusty Italian bread, if desired."
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servings 694
Original recipe yields 5 servings (4 to 6 servings)


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  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and set aside. Meanwhile, preheat oven to 500 degrees F (260 degrees C).
  2. In an 11 x 17 inch baking dish, crumble beef or veal and toss with carrots, celery, onion and spinach. Add 1 1/4 teaspoon salt, 1 1/4 teaspoon pepper, 2 tablespoons olive oil and wine. Mix well. Place in heated oven and roast until beef or veal is brown and vegetables are soft, about 30 to 40 minutes. Note: Be careful to not burn the meat and vegetables; this is a very hot temperature. If meat begins to smoke, lower oven temperature to 400 degrees F (200 degrees C). Stir often while baking. Cool for 15 minutes.
  3. Place meat mixture in food processor and process until finely chopped. Add cream, roma tomatoes, cheese, dry herbs and basil. Stir and return to oven for approximately 20 minutes. Remove from oven and lower oven temperature to 350 degrees F (175 degrees C). Let mixture cool for 15 to 20 minutes, then stuff each cannelloni with 2 to 3 tablespoons of mixture. Place in a clean 9 x 13 inch baking dish.
  4. To Make Tomato Sauce: Place Italian style tomatoes with liquids in food processor and process until smooth. Set aside. Heat 2 tablespoons olive oil over medium heat in a large skillet. Add 2 cloves chopped garlic and 1 chopped onion; saute until soft. Add processed tomatoes, 1 teaspoon salt and 1 teaspoon pepper and saute 5 to 10 minutes or until sauce is no longer watery. Add fresh basil leaves and cook for 1 minute longer.
  5. Pour tomato sauce over cannelloni and bake for 20 minutes or until sauce is bubbly.

Nutrition Facts

Per Serving: 694 calories; 41.4 52.3 21.6 106 1474 Full nutrition

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Read all reviews 26
  1. 35 Ratings

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Most helpful positive review

This was so good. I didn't realize how long it took. So to shorten the time I browned the beef in a skillet, then I cooked the carrots, celery, and onion with the salt and pepper in another sk...

Most helpful critical review

I was not impressed with this at all. It was also a pain to make.

Most helpful
Most positive
Least positive

This was so good. I didn't realize how long it took. So to shorten the time I browned the beef in a skillet, then I cooked the carrots, celery, and onion with the salt and pepper in another sk...

delicious! takes time to prepare, but prepare a double batch and freeze half. use the no-cook cannelloni, it's much easier to stuff.

This is what I call REAL cannelloni! Often when you order cannelloni at reataurants they bring you some pasta with some spinach leaves in it. But this is cannelloni the way italian mothers make ...

Very Good – just like my Papa Capozzi used to make! Yes, it’s time consuming, but these freeze beautifully – double the recipe and freeze them for later. I do recommend getting a good quality b...

This cannelloni was the best I have ever tasted. It made me feel like a real chef! Although it took a while to make, it was definitely worth it in the end.

Tasted very, very good, but not good enough to merit the time and effort that the recipes calls for. If you're going to make these, definitely double the recipe and freeze half.

Fantastic! A family favorite! It is time consuming, but well worth the effort. As mentioned in previous reviews, I doubled the recipe and froze the extras. I also made the filling and sauce on ...

This was a lot of work. It was good, but wasn't anything spectacular. Probably won't make it exactly like this again, but may change it up a little to make it simpler and quicker. The meat in...

This was very delicious. It did take a VERY long time in the kitchen to make. But if you have 2.5 to 3 hrs on a Sunday... Go for it. It was very easy though. Just time consuming. I would maybe m...