Are you looking for a perfect dinner? You should try the Mary Berry Beef Cannelloni Recipe. It is a classic comfort food.
This Mary Berry Beef Cannelloni Recipe is very easy to follow. It uses simple ingredients for a great result.
You will love making this Mary Berry Beef Cannelloni Recipe at home. It tastes like a professional chef made it for you!
What Makes This Recipe Special
The flavor of this dish is very rich. It combines savory beef with creamy cheese sauce. The texture is soft but has a nice bite.
You get smooth pasta and a crisp top layer. It is a very simple meal to prepare. Mary Berry focuses on stress-free cooking for everyone.
You can find more Italian-inspired pasta tips to help you. It takes about one hour to cook fully. This recipe is perfect for busy family weeknights.
Equipment List
- Large Frying Pan: Use this to brown the minced beef. It helps cook the meat evenly and quickly.
- Large Saucepan: You need this to make the white sauce. A heavy base prevents the sauce from burning.
- Wooden Spoon: This is for stirring your meat and sauce. It is gentle on your pans and works well.
- Rectangular Ovenproof Dish: This holds the pasta tubes and sauce. It should be deep enough to prevent spills.
- Cheese Grater: Use this to shred your fresh cheddar cheese. Freshly grated cheese melts much better than bagged.
- Measuring Jug: This helps you measure the milk accurately. Correct liquid ratios ensure the sauce is perfect.
Ingredients You Need for Mary Berry Beef Cannelloni Recipe
- Lean Minced Beef: This is the main protein for the filling. Choose low fat for a cleaner, meatier taste.
- Cannelloni Tubes: These are the pasta shells you will fill. They hold the meat and sauce together well.
- Onions: You need these to add a sweet base flavor. Dice them small so they cook through quickly.
- Garlic Cloves: Garlic adds a wonderful aroma to the beef. Crushing them releases the best flavor for the dish.
- Tomato Purée: This thickens the meat sauce very nicely. It adds a deep red color and rich taste.
- Chopped Tomatoes: These create a juicy sauce for the beef. They keep the filling moist inside the pasta.
- Plain Flour: You use this to thicken the white sauce. It creates a smooth base for the cheese.
- Butter: This adds richness to the topping sauce. It mixes with flour to make a roux.
- Milk: This is the liquid for your creamy sauce. Full fat milk makes the sauce very silky.
- Cheddar Cheese: This goes on top for a golden crust. It adds a salty and sharp finish.
- Dried Oregano: This herb gives a classic Italian scent. It pairs perfectly with the beef and tomato.
How to Assemble Mary Berry Beef Cannelloni Recipe
- Fry the minced beef in a large pan. Use high heat to brown the meat well. Drain any excess fat from the pan now.
- Add the chopped onions and garlic to the beef. Cook them until they are soft and translucent. This should take about five minutes total.
- Stir in the tomatoes, purée, and dried oregano. Let the mixture simmer for twenty minutes. The sauce should become thick and very tasty.
- Make the white sauce in a separate saucepan. Melt the butter and whisk in the flour. Gradually add milk while stirring to avoid lumps.
- Stuff the meat mixture into the cannelloni tubes. Use a small spoon to push the meat inside. Do not overfill the tubes or they might split.
- Lay the filled tubes in your baking dish. Pour the white sauce over the top of them. Ensure all the pasta is covered by the sauce.
- Sprinkle a lot of cheese over the top layer. Place the dish in a preheated oven. Bake at 200°C for about thirty-five minutes.
Recipe Success Tips
- Use a small spoon to fill the pasta tubes easily.
- Let the meat cool slightly before handling the tubes.
- Make sure the white sauce covers every pasta edge.
- Use fresh garlic for the most vibrant savory flavor.
- Let the dish sit for five minutes before serving.
- Do not boil the pasta tubes before filling them.
- Use a high-quality tomato purée for a richer sauce.
- Add a pinch of nutmeg to the white sauce.
- Grate your own cheese for a better melt.
- Check the pasta with a knife to ensure softness.
How To Store Leftover
- You can store leftovers in the fridge easily. Place the beef cannelloni in an airtight container. It will stay fresh for up to three days.
- You can also freeze this dish for later. Wrap it tightly in foil and freezer bags. Reheat it in the oven until it is bubbling. This makes a great quick meal for later.
Sides & Pairings Suggestions
- This dish goes perfectly with a fresh green salad. Use a light lemon dressing to balance the cheese. Garlic bread is also a very popular side choice.
- It helps soak up the extra tomato sauce. You can also serve it with steamed broccoli. The green vegetables add a nice crunch and color. It creates a very balanced and filling meal.
Nutritions
| Nutrient | Amount per Serving |
| Calories | 520 kcal |
| Protein | 35g |
| Fat | 22g |
| Carbohydrates | 45g |
| Fiber | 4g |
FAQs about Mary Berry Beef Cannelloni Recipe
Q: Can I use ground turkey instead of beef?
A: Yes, you can use turkey or chicken. It will be lighter but still very tasty. Follow the same cooking steps for the meat.
Q: Do I need to cook the pasta first?
A: No, you do not need to boil it. The sauce will soften the pasta in the oven. This saves you a lot of time.
Q: What cheese is best for the top?
A: Cheddar is great for a sharp flavor. You can also use Mozzarella for a stretchy texture. A mix of both is often the best.
Q: Can I make this dish in advance?
A: Yes, you can assemble it a day early. Keep it covered in the fridge until you bake. It might need five extra minutes in the oven.
Final Thoughts
Making the Mary Berry Beef Cannelloni Recipe is a joy. It brings the family together for a warm meal. You will love how easy the steps are.
It is a foolproof way to enjoy Italian flavors. For more ideas on hosting a dinner, check BBC Good Food for inspiration. Enjoy every bite of your homemade cheesy pasta!
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Mary Berry Beef Cannelloni Recipe
Equipment
- Large Frying Pan
- Large saucepan
- Wooden Spoon
- Rectangular Ovenproof Dish
- Measuring Jug
- Cheese Grater
Ingredients
- Lean Minced Beef 500 g
- Cannelloni Tubes 12
- Large Onion 1
- Garlic 2 Cloves
- Tomato Purée 2 Tbsp
- Chopped Tomatoes 400 g
- Plain Flour 50 g
- Butter 50 g
- Milk 600 ML
- Cheddar Cheese 100 g
- Dried Oregano 1 Tsp
Instructions
- Fry the minced beef in a large pan. Use high heat to brown the meat well. Drain any excess fat from the pan now.
- Add the chopped onions and garlic to the beef. Cook them until they are soft and translucent. This should take about five minutes total.
- Stir in the tomatoes, purée, and dried oregano. Let the mixture simmer for twenty minutes. The sauce should become thick and very tasty.
- Make the white sauce in a separate saucepan. Melt the butter and whisk in the flour. Gradually add milk while stirring to avoid lumps.
- Stuff the meat mixture into the cannelloni tubes. Use a small spoon to push the meat inside. Do not overfill the tubes or they might split.
- Lay the filled tubes in your baking dish. Pour the white sauce over the top of them. Ensure all the pasta is covered by the sauce.
- Sprinkle a lot of cheese over the top layer. Place the dish in a preheated oven. Bake at 200°C for about thirty-five minutes.
Notes
- Use a small spoon to fill the pasta tubes easily.
- Let the meat cool slightly before handling the tubes.
- Make sure the white sauce covers every pasta edge.
- Use fresh garlic for the most vibrant savory flavor.
- Let the dish sit for five minutes before serving.
- Do not boil the pasta tubes before filling them.
- Use a high-quality tomato purée for a richer sauce.
- Add a pinch of nutmeg to the white sauce.
- Grate your own cheese for a better melt.
- Check the pasta with a knife to ensure softness.
