Introduction

There is something inherently soul-warming about a pan of pasta bubbling over with cheese and rich sauce. If you are looking for the ultimate “Sunday Supper,” look no further than this Baked Meat Cannelloni with Creamy Sauce. This dish is the sophisticated, tubular cousin of lasagna, offering a perfect ratio of savory meat filling, silky béchamel, and bright tomato sauce in every single bite.

As a food writer for Chefmaniac, I’ve tasted my fair share of pasta dishes, but this specific combination of a meat-heavy center and a dual-sauce topping is what sets this recipe apart. It’s elegant enough for a dinner party but hearty enough to satisfy a hungry family on a Tuesday night.

Why I Love This Recipe

What makes this recipe a personal favorite of mine—and a staple in the Griffith household—is the contrast in textures. You get the structural integrity of the cannelloni tubes, the richness of the ground beef, and the velvety smooth white sauce that ties everything together.

Unlike a Classic Spaghetti Recipe with Homemade Sauce, which is all about the tang of the tomatoes, this cannelloni leans into the indulgence of French-style Béchamel mixed with Italian tradition. It’s a labor of love that feels like a big hug in a baking dish. If you love the flavors of this Instant Pot Lasagna, you will find this cannelloni to be a wonderful step up in presentation.

Ingredients

For the Filling

• 500 g (1 lb) Ground Beef or Sausage: I prefer a mix of both for extra depth of flavor.
• 1 Small Onion: Finely chopped to melt into the meat.
• 2 Cloves Garlic: Minced for that essential aromatic base.
• 1 tsp Dried Oregano: For an earthy, herbal note.
• 1 tsp Paprika: To add a subtle smokiness and color.
• Salt & Black Pepper: To taste.

For the Sauce (Béchamel)

• 3 tbsp Butter: Unsalted is best so you can control the salt levels.
• 3 tbsp All-Purpose Flour: To create the roux.
• 3 cups Milk: Warm milk is key to a smooth, lump-free sauce.
• Pinch of Nutmeg (optional): A classic addition to white sauces that adds a “secret” warmth.
• Salt & Pepper: For seasoning.

For the Assembly

• 12–14 Cannelloni Tubes: Use the “no-boil” variety for ease, or standard ones (we fill them dry!).
• 2 cups Shredded Mozzarella Cheese: For that perfect cheese pull.
• ½ cup Grated Parmesan Cheese: For a salty, nutty crust.
• 1 cup Marinara or Tomato Sauce: A simple store-bought or homemade red sauce.

Swaps and Notes

• The Meat: You can easily swap the ground beef for ground turkey or chicken for a lighter version. If you want a vegetarian option, a mixture of spinach and ricotta works beautifully here.
• The Sauce: If you are short on time, you can use a high-quality jarred Alfredo sauce in place of the Béchamel, though the homemade version is significantly better.
• The Pasta: If you can’t find cannelloni tubes, manicotti shells are a perfect substitute.

List of Steps for the Recipe

1. Prepare the Meat Filling

In a large skillet, heat a splash of olive oil over medium heat. Add the chopped onion and garlic, sautéing until they are soft and fragrant. Add your ground beef (or sausage) and cook until fully browned. Make sure to break the meat into very small crumbles so it fits easily into the tubes. Stir in the oregano, paprika, salt, and pepper. Remove from heat and let it cool slightly—this makes stuffing the tubes much easier!

2. Make the White Sauce (Béchamel)

In a medium saucepan, melt the butter over medium-low heat. Whisk in the flour and cook for about 1 minute to remove the raw flour taste. Slowly pour in the warm milk, whisking constantly. Continue to cook and whisk until the sauce thickens enough to coat the back of a spoon. Season with salt, pepper, and a pinch of nutmeg.

3. Assemble the Cannelloni

Preheat your oven to 180°C. Spread the 1 cup of marinara sauce across the bottom of a 9×13 inch baking dish. This prevents the pasta from sticking and provides a flavorful base. Using a small spoon or a piping bag (with no tip), fill each dry cannelloni tube with the meat mixture. Arrange them in a single layer over the marinara.

Pour the creamy Béchamel sauce evenly over the top, ensuring every inch of pasta is covered (this is vital for the pasta to cook through!). Top with a generous layer of mozzarella and parmesan.

4. Bake

Cover the dish with foil (tented so it doesn’t touch the cheese) and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes until the cheese is golden-brown and bubbling.

Tips for Success

• Don’t Overcook the Meat: Since the meat will bake again in the oven, stop cooking it just as the pink disappears to keep it juicy.
• Cover the Pasta Completely: If any part of the cannelloni tube is left “naked” without sauce, it will remain hard and crunchy after baking.
• The Piping Bag Trick: If you find it tedious to spoon meat into the tubes, put the meat in a large gallon-sized Ziploc bag, snip off the corner, and squeeze the filling in!

Serving Suggestions and Pairings

This rich pasta deserves a refreshing start. I highly recommend starting your meal with this Baked Brie Appetizer to get the palate ready. For a drink pairing, a glass of red wine is traditional, but for a family-friendly bright option, try this Blueberry Lemonade.

Pairing Ideas:

• A crisp Caesar salad with plenty of lemon.
• Garlic bread or focaccia to mop up the extra Béchamel.
• Roasted balsamic Brussels sprouts.

Nutritional Information (Per Serving)

• Calories: 485 kcal
• Protein: 28g
• Carbohydrates: 34g
• Fat: 26g
• Fiber: 2g

Storage and Leftover Tips

Cannelloni actually tastes even better the next day!

• Fridge: Store in an airtight container for up to 3 days.
• Reheating: Reheat in the oven at 350°F covered with foil to maintain moisture, or microwave in 30-second intervals.
• Freezing: You can freeze the assembled (but unbaked) dish for up to 2 months. Bake from frozen, adding an extra 20 minutes to the covered baking time.

More Recipes You Will Love

If you enjoyed this hearty dinner, you’ll love these other treats from our kitchen:

• Classic Spaghetti Recipe with Homemade Sauce
• These Chocolate Chip Cookie Bites — the perfect small dessert after a big pasta meal!

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Final Thoughts

This Baked Meat Cannelloni is more than just a recipe; it’s a centerpiece for a great evening with friends and family. There is something so satisfying about the process of stuffing the pasta and watching the cheese melt into the white sauce.

I would love to hear how yours turned out! Did you swap the beef for sausage? Did you add extra herbs? Please leave a comment below and share your photos with the Chefmaniac community. Don’t forget to follow us for more comfort food inspiration!