Skip to Content
Menu

Beef Cannelloni

  • Save Recipe
  • Prep 45 min
  • Total 1 hr 30 min
  • Servings 6
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
The secret behind our version of classic Italian cannelloni is adding pancetta to the filling, that and hitting the perfect ratio of pasta to sauce. If you come across cannelloni noodles, use those; we call for manicotti because they’re similar and easier to find.
by: Tablespoon Kitchens
Updated Apr 20, 2018
  • Save
  • Share
  • Keep Screen On

Ingredients

  • 12 manicotti shells
  • 1 tablespoon butter
  • 4 oz pancetta, finely chopped
  • 1 lb extra-lean (at least 90%) ground beef
  • 2 cloves garlic, finely chopped
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1 cup whole milk
  • 1 cup grated Parmigiano-Reggiano cheese
  • 1/2 cup shredded mozzarella cheese (2 oz)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 egg, beaten
  • 1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
  • 1/2 cup heavy whipping cream

Steps

  • 1
    Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook manicotti as directed on box. Rinse with cool water; drain well.
  • 2
    Meanwhile, in 12-inch skillet, heat butter over medium heat. Add pancetta; cook about 4 minutes or until lightly browned. Add beef; cook 5 to 7 minutes, breaking as many lumps as possible, until no longer pink. Add garlic and flour; cook and stir 2 minutes. Add milk; stir to combine. Cook and stir until mixture comes to a boil. Remove from heat; stir in 1/2 cup of the Parmigiano-Reggiano, the mozzarella, salt, pepper and nutmeg. Remove from heat; cool 5 minutes. Stir in egg.
  • 3
    Spread 3/4 cup of the pasta sauce in baking dish. Spoon beef mixture into manicotti; place in dish. Spread another 3/4 cup pasta sauce over manicotti, making sure to cover manicotti completely.
  • 4
    Pour whipping cream inside pasta sauce jar with remaining sauce. Cover, and shake. Pour cream mixture over manicotti. Sprinkle with remaining 1/2 cup Parmigiano-Reggiano. Cover with foil; bake 15 minutes. Uncover; bake 15 to 20 minutes or until bubbly and lightly browned. Let stand 10 minutes before serving.

Expert Tips

  • tip 1
    Any of the Muir Glen™ pasta sauce varieties will work well in this recipe.
  • tip 2
    Although traditional cannelloni is made using fresh pasta sheets, the dried manicotti shells are easy to use and much quicker!

Nutrition Information

630 Calories, 36g Total Fat, 36g Protein, 42g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
630
Calories from Fat
320
Total Fat
36g
55%
Saturated Fat
17g
84%
Trans Fat
1g
Cholesterol
150mg
49%
Sodium
1350mg
56%
Potassium
320mg
9%
Total Carbohydrate
42g
14%
Dietary Fiber
4g
15%
Sugars
8g
Protein
36g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
0%
0%
Calcium
35%
35%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Thanks to ingredients like silky cannelloni sheets and pancetta, this beef cannelloni is easy enough to add to your weekly pasta rotation yet it’s slightly more sophistacted than your average pasta bake. Known as Italian bacon, pancetta is made from pork belly that has been seasoned, tightly rolled and cured. Unlike bacon which is also smoked, pancetta is cured but not smoked so it has a more delicate flavor and texture than bacon. It can be a bit more difficult to find at the grocery store, but you can usually find it at or near the deli counter. Once you get your hands on it, you’ll agree that the search for pancetta was well worth it when you taste the savory flavor.
© 2024 ®/TM General Mills All Rights Reserved