This James Martin beef cannelloni is a rich, comforting Italian style bake with slow cooked beef, silky pasta, and a deeply savoury tomato sauce. The filling is tender and full of flavour, balanced by creamy béchamel and a golden cheese topping. It is a medium difficulty recipe that feels special but is very achievable at home. From start to finish, allow around 1 hour 30 minutes.
Ingredients
For the beef filling
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 500g minced beef
- 2 tbsp tomato purée
- 400g tin chopped tomatoes
- 150ml beef stock
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and black pepper, to taste
For the béchamel sauce
- 50g unsalted butter
- 50g plain flour
- 600ml whole milk
- Pinch of nutmeg
- Salt and white pepper, to taste
To assemble
- 12 dried cannelloni tubes
- 75g grated mozzarella
- 40g grated Parmesan
- Butter, for greasing
How to Make James Martin Beef Cannelloni
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Grease a medium ovenproof baking dish with butter and set aside.
- Cook the beef filling: Heat the olive oil in a large frying pan over medium heat. Add the onion and cook for 5 minutes until soft. Stir in the garlic and cook for 30 seconds.
- Brown the meat: Add the minced beef and cook until well browned, breaking it up with a spoon so it cooks evenly.
- Build the sauce: Stir in the tomato purée, chopped tomatoes, beef stock, oregano, and basil. Season with salt and pepper. Simmer gently for 20 minutes until thick and rich. Leave to cool slightly.
- Make the béchamel: Melt the butter in a saucepan over low heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Cook until thickened, then season with nutmeg, salt, and white pepper.
- Fill the cannelloni: Spoon the beef mixture into a piping bag or freezer bag with the corner snipped off. Carefully fill each cannelloni tube.
- Assemble the dish: Spread a thin layer of béchamel over the base of the dish. Arrange the filled cannelloni in a single layer, then pour over the remaining béchamel.
- Add the topping: Sprinkle over the mozzarella and Parmesan, making sure the pasta is fully covered to prevent drying.
- Bake: Bake for 35 to 40 minutes until bubbling and golden on top. Rest for 5 minutes before serving.
Tips
How do I stop cannelloni drying out?
Make sure the pasta is fully covered with sauce before baking. Exposed pasta will dry and stay hard.
Can I make this ahead of time?
Yes, assemble the dish, cover tightly, and refrigerate for up to 24 hours before baking.
What mince works best?
Beef with a little fat gives the best flavour. Very lean mince can turn dry once baked.
Serving Suggestions
- Garlic bread or focaccia
- Simple green salad with lemon dressing
- Roasted vegetables such as courgette or peppers
Storage
Room temperature
Do not leave out for more than 2 hours once cooked.
Refrigerator
Store covered in the fridge for up to 3 days. Reheat thoroughly before serving.
Freezing
Freeze fully assembled or cooked cannelloni for up to 3 months. Defrost overnight in the fridge before reheating.
Nutrition
- Calories: 520 kcal
- Carbohydrates: 38g
- Protein: 34g
- Fat: 28g
- Saturated Fat: 14g
- Sodium: 780mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Can I use fresh pasta instead of dried cannelloni?
Yes, fresh pasta sheets can be rolled around the filling and placed seam side down in the dish.
Can I substitute beef with another meat?
Minced pork or a beef and pork mix works well and gives a slightly richer flavour.
Do I need to pre cook the cannelloni tubes?
No, dried cannelloni cooks in the oven as long as it is fully covered with sauce.
Can I add vegetables to the filling?
Yes, finely chopped mushrooms or spinach can be added to the beef mixture.
James Martin Beef Cannelloni
Course: MainCuisine: ItalianDifficulty: Medium4
servings30
minutes40
minutes300
kcal1
hour10
minutesRich beef cannelloni baked with tomato sauce, creamy béchamel, and a golden cheese topping.
Ingredients
500g minced beef
12 dried cannelloni tubes
1 onion, finely chopped
2 garlic cloves, crushed
400g chopped tomatoes
600ml whole milk
50g butter
50g plain flour
75g mozzarella, grated
40g Parmesan, grated
Directions
- Preheat the oven and grease a baking dish.
- Cook onion, garlic, and beef until browned.
- Add tomatoes and simmer until thick.
- Prepare the béchamel sauce until smooth.
- Fill cannelloni tubes with beef mixture.
- Assemble with béchamel and cheese, then bake until golden.
Notes
- Ensure pasta is fully covered with sauce.
- Rest before serving for best texture.
