beef cannelloni recipe with golden melted cheese and ragù

Beef Cannelloni Recipe: 5 Powerful Reasons You’ll Love It

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🍝 Cannelloni Stuffed with Ragù: The Ultimate Comfort Dish You’ll Love

introduction

Italian comfort food has a special way of warming your soul — and when it comes to classic baked pasta dishes, beef cannelloni recipe remains a timeless favorite. With its creamy béchamel, rich slow-cooked ragù, and bubbling golden cheese, this recipe transforms simple ingredients into a luxurious meal worthy of any family gathering or weekend celebration.

In this long, detailed, and fully optimized article, you’ll learn everything you need to prepare the perfect cannelloni stuffed with ragù, from choosing the right pasta shape to layering techniques that guarantee a soft, flavorful, melt-in-your-mouth result every single time.

Whether you’re a beginner or an experienced home cook, this step-by-step guide will make your dish authentic, flavorful, and restaurant-worthy.

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🧀 Ingredients for beef cannelloni recipe

⭐ FOR ASSEMBLY:

  • 2 packs of dried cannelloni

  • 250–300 g smoked scamorza cheese, cubed

  • Prepared Bolognese ragù

  • Homemade béchamel sauce

  • 80 g grated Parmesan

  • Extra virgin olive oil

⭐ FOR BOLOGNESE RAGÙ:

  • 500 g mixed minced meat

  • 500 ml tomato sauce

  • A splash of red wine

  • Salt to taste

  • Finely chopped carrot, onion, celery

  • Extra virgin olive oil

  • Vegetable stock or water

🍽️ How to Make cannelloni stuffed with ragu recipe

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🍽️ How to Make beef cannelloni recipe

This recipe is made of three main stages:
1️⃣ Preparing the ragù
2️⃣ Preparing the béchamel
3️⃣ Assembling and baking the cannelloni

Let’s walk through each step with precision and detail.

⭐ 1. Prepare the Bolognese Ragù

Filling cannelloni tubes with ragù and cheese over tomato sauce
Stuffing cannelloni with ragù and cheese

Start by heating extra virgin olive oil in a saucepan. Add your classic soffritto — a finely chopped mix of carrot, onion, and celery. Allow the vegetables to soften gently. Add the minced meat and cook until browned, stirring often so the flavors build evenly.

Pour in the red wine and let it evaporate. Add the tomato sauce, season with salt, and allow the mixture to cook gently. If the sauce becomes too thick, add vegetable stock or water as needed. A slow cook of at least 45–60 minutes enhances depth of flavor and creates a rich, silky ragù perfect for filling.

⭐ 2. Make the Béchamel Sauce

A creamy béchamel ties the whole dish together. In a pot, melt butter and stir in flour until smooth. Slowly add warm milk while whisking continuously to avoid lumps. Cook until thickened, season with salt and nutmeg, and your béchamel is ready.

⭐ 3. Assemble the Cannelloni

Spreading creamy béchamel over stuffed cannelloni
Adding béchamel to create a creamy layer

Start with a baking dish and drizzle a thin layer of olive oil. Spread a spoonful of béchamel and a generous layer of ragù. This prevents the pasta from sticking and ensures the first layer stays moist.

Next, fill each cannelloni tube with ragù mixed with diced scamorza. Fill them tightly but not too much, ensuring they cook evenly.

Arrange them neatly in rows inside the baking dish.

Cover the filled cannelloni with more ragù and béchamel. Use a spatula to spread the sauce evenly. Sprinkle a generous amount of grated Parmesan cheese to create the perfect golden crust.

Bake at 180°C (350°F) for about 50 minutes. For a beautiful caramelized finish, turn on the grill (broil) for the last 5 minutes.

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❤️ Why You’ll Love This Recipe

Here are the 5 Powerful Reasons (matching the SEO title):

1️⃣ Deep, Authentic Italian Flavor thanks to slow-cooked ragù
2️⃣ Perfect Creaminess from the béchamel and melted scamorza
3️⃣ Golden Cheesy Crust that adds texture and richness
4️⃣ Beginner-Friendly — very easy yet looks professional
5️⃣ A Crowd-Pleaser — perfect for family lunches, dinners, or holidays

🔄 Tips & Variations

✔️ Add Spinach to the béchamel for a lighter, fresher taste
✔️ Use Ricotta inside the filling for extra creaminess
✔️ Make It Spicy by adding chili flakes to the ragù
✔️ Add Mushrooms to create deeper umami flavor
✔️ Prepare Ahead — assemble the dish and refrigerate for 24h before baking

❓ FAQ

Can I use fresh cannelloni instead of dried?

Yes! Fresh ones cook faster — reduce baking time by 10–15 minutes.

Can I replace scamorza?

Mozzarella or provolone works perfectly.

Why did my cannelloni turn dry?

You didn’t add enough béchamel or ragù. This pasta needs moisture to soften properly.

Can I freeze the dish?

Absolutely — freeze uncooked or cooked portions for up to 2 months.

👉 https://www.allrecipes.com — for more Italian baked pasta inspirations.

✨ Conclusion

This beef cannelloni recipe combines the richness of a homemade ragù, the creaminess of béchamel, and the comfort of perfectly baked pasta. Whether it’s a weekend treat or a special dinner, this dish will impress every time. Try it once, and it will become a regular star on your table!