Beef and Cheese Cannelloni Recipe: Baked Pasta Tubes with Melty Ricotta Filling

This beef and cheese cannelloni recipe delivers restaurant-quality Italian comfort food with a rich, melty filling and perfectly baked pasta tubes. The secret lies in balancing tender ground beef with creamy ricotta and sharp parmesan, all nestled inside buttery pasta shells that hold their shape beautifully.

I've perfected this version to be both authentic and approachable, using simple techniques that yield professional results every time.

What sets this recipe apart is the foolproof assembly method—no fancy equipment required. You'll start with store-bought pasta sheets (or homemade if you're ambitious), then layer the flavorful filling between them before baking to golden perfection.

The combination of marinara sauce and béchamel topping creates that iconic Italian texture: creamy on the inside, crispy on the edges, with just enough sauce to pull everything together.

The result is a dish that looks impressive but comes together with straightforward steps—ideal for weeknight dinners or special occasions. Each bite delivers tender beef, creamy cheese, and al dente pasta in perfect harmony.

The aroma alone will have everyone gathering at the table, and the leftovers reheat beautifully for meal prep.

Whether you're serving this classic Italian dish for a family dinner or impressing guests, this recipe delivers restaurant-quality satisfaction without the fuss. Let's get started on creating your perfect cannelloni.

Ingredients for beef and cheese cannelloni

Rich pasta shells meet tender beef and creamy cheese—here's what brings this restaurant-worthy cannelloni to life.

The beef is non-negotiable for texture—80/20 fat ratio keeps it juicy as it cooks down. Grab ground beef from the butcher counter if possible; pre-packaged often has less fat. For the ricotta, whole-milk is key—it's creamier and won't dry out the filling. If you're making this ahead, the cheese filling can be prepped a day in advance and stored in the fridge. The pasta sheets? Barilla or De Cecco are my go-tos—they hold their shape beautifully when baked. Avoid the pre-cooked kind unless you're in a rush.

No fresh basil? Dried oregano at half the amount works in a pinch, though fresh is ideal for that bright finish. Short on ricotta? Cottage cheese blended smooth gets you close, but it'll be slightly tangier. The béchamel needs full-fat cream and butter—low-fat versions make it grainy. For the marinara, Rao's or Victoria jarred sauces are solid shortcuts, but homemade with San Marzano tomatoes takes it to the next level. Want extra richness? Add 1 oz grated pecorino to the filling—it's sharper than Parm and melts beautifully.

Assembled cannelloni keeps 2 days in the fridge before baking—perfect for meal prep. Once baked, it reheats best at 350°F for 15 minutes with foil covering the top. Leftovers? 3 days max—the pasta gets gummy if stored longer. Freeze unbaked cannelloni on a tray first, then transfer to a bag. Thaw overnight in the fridge before baking. Pro tip: Sprinkle extra Parm on top before baking for that golden, crispy finish everyone loves.

Step-by-step instructions for beef and cheese cannelloni

Here's how to build these rich, melty cannelloni with a creamy ricotta filling and perfect al dente pasta.

Heat the 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the 1 lb ground beef, breaking it apart with a wooden spoon. Cook until the meat is no longer pink and has browned evenly, about 5-6 minutes. This should render about 2 tbsp of fat from the beef.

Drain all but 1 tbsp of the rendered fat from the skillet. Add the 3 minced garlic cloves and cook for 30 seconds until fragrant. Stir in the 1 tsp dried oregano, ½ tsp of the 1.5 tsp kosher salt, and all 0.5 tsp black pepper. Remove from heat and let cool for 5 minutes - this prevents the ricotta from curdling when mixed.

In a large bowl, combine the cooled beef mixture with the 15 oz ricotta cheese. Add the 1 cup grated Parmesan cheese, 2 whole eggs, and remaining 1 tsp kosher salt. Mix gently with a rubber spatula until just combined - don't overmix or the filling will be tough. The mixture should be thick but pipeable.

For extra flavor, fold in the 0.25 cup chopped fresh basil leaves. Cover the bowl and refrigerate while you prepare the pasta and sauce. This chilling step helps the filling hold its shape when stuffed into the cannelloni tubes.

Boil a large pot of salted water (like the sea) and cook the 12 sheets store-bought pasta for 8-9 minutes until al dente. They should be tender but still have a slight bite. Drain immediately and transfer to a colander, shaking gently to remove excess water. Let cool for 2 minutes before stuffing.

While the pasta cooks, preheat your oven to 375°F. This temperature ensures the cannelloni bakes through without drying out the filling. Have your filling mixture ready in a piping bag or zip-top bag with a corner cut off for easy stuffing.

Working quickly, pipe or spoon about 2 tbsp of the ricotta mixture into each pasta tube, pressing gently to compact the filling. Be careful not to overfill or the tubes will burst when baking. Arrange the stuffed tubes in a single layer in a 9x13-inch baking dish.

Spread the 2 cups marinara sauce evenly over the top, covering the tubes completely. This sauce will create a protective barrier that prevents the tops from drying out during baking. For extra richness, you can also sprinkle a little more Parmesan on top.

Cover the baking dish tightly with aluminum foil and bake for 25 minutes. This steaming step helps the filling cook through without drying out. Remove the foil and bake for another 10-15 minutes until the tops are golden brown and bubbly.

For that restaurant-quality finish, switch to broil for the last 2 minutes, watching carefully to prevent burning. Let rest for 10 minutes before serving - this allows the filling to set slightly and makes slicing easier. Garnish with additional fresh basil leaves and extra Parmesan before serving.

Best sauces and condiments for this dish

Classic Marinara

The 2 cups marinara sauce in this recipe serves as both a flavor base and moisture barrier during baking. For the most authentic taste, I recommend using San Marzano tomatoes—their natural sweetness and low acidity create a perfect balance with the rich beef and cheese filling.

If you're using jarred sauce, look for brands like Rao's or Victoria that contain no added sugar. For extra depth, simmer your sauce with 1 tsp dried oregano and ½ tsp red pepper flakes for 5 minutes before using it on the cannelloni.

Creamy Béchamel

The béchamel topping is what transforms this dish from good to restaurant-quality. Start by melting ½ cup cold cubed butter in a saucepan over medium heat, then whisk in ¼ cup all-purpose flour to form a roux.

Gradually add ½ cup heavy cream while whisking constantly until smooth. Cook for 3-4 minutes until thickened, then season with ½ tsp kosher salt and ¼ tsp white pepper. This velvety sauce should coat the back of a spoon—if it's too thick, thin with 1 tbsp warm milk.

Spread it evenly over the cannelloni before baking for that signature creamy finish. 🧈

Brown Butter Sauce

For a more complex flavor profile, try a brown butter sauce instead of béchamel. Melt ½ cup butter over medium heat until it turns golden brown and smells nutty (about 5 minutes). Remove from heat, then whisk in ½ cup heavy cream and ¼ cup grated Parmesan.

Simmer for 2 minutes until slightly thickened. This sauce adds a rich, caramelized depth that pairs beautifully with the beef filling. Use it as your final topping before baking.

Alfredo Variation

If you prefer a lighter but equally rich option, make an Alfredo sauce using 1 cup heavy cream, ½ cup grated Parmesan, 3 tbsp butter, and 2 tbsp flour. Cook the butter and flour into a roux, then whisk in the cream until smooth.

Add the Parmesan and simmer until creamy. This sauce is less heavy than béchamel but still delivers that iconic Italian richness. For extra flavor, stir in 1 tsp fresh lemon zest at the end.

Garlic White Wine Sauce

For a more sophisticated twist, prepare a garlic white wine sauce by sautéing 3 minced garlic cloves in 2 tbsp olive oil until fragrant. Deglaze with ½ cup dry white wine, then reduce by half.

Stir in ½ cup heavy cream and ¼ cup grated Parmesan, simmering until thickened. This sauce adds a bright, acidic contrast to the rich filling and works beautifully as a final drizzle after baking. 🍷

Cheese Sauce Finish

For a quick and cheesy alternative, mix 1 cup shredded mozzarella with ½ cup heavy cream and 2 tbsp grated Parmesan. Spread this mixture over the baked cannelloni during the last 5 minutes of cooking.

The cheese will melt into a bubbly, golden topping that's perfect for serving immediately. This is my go-to shortcut when I'm short on time but still want that melty, indulgent finish.

Frequently asked questions