Cheesy Beef Cannelloni Bake

As seen on Instagram

This cheesy beef cannelloni bake is a comfort-food star on @huritastyrecipes — tender pasta tubes packed with savory seasoned beef, covered in rich tomato sauce, and baked under a golden blanket of melted cheese. At 29g of protein per serving, it’s a hearty, saucy, family-style dinner that tastes like it came from an Italian kitchen.

Why you’ll love it

• Hearty baked pasta with 29g protein per serving — true comfort food
• Make-ahead friendly: assemble earlier in the day and bake at dinnertime
• Feeds a crowd with simple pantry staples like canned tomatoes and beef

Ingredients

• 12 cannelloni tubes (or 12 oven-ready lasagna sheets, rolled)
• 1 lb ground beef (85/15)
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes (optional)
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 1/2 cup ricotta cheese
• Salt and black pepper to taste
• 2 tablespoons olive oil
• Fresh basil, chopped, for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and spread 1 cup of the crushed tomatoes over the bottom.
2. Heat the olive oil in a large skillet over medium-high heat. Cook the onion 3–4 minutes, then add the garlic and ground beef; brown, breaking it up, until no pink remains, about 6–8 minutes.
3. Stir in the tomato paste, Italian seasoning, red pepper flakes, salt, and pepper. Add the remaining crushed tomatoes and simmer 10 minutes until thickened.
4. In a bowl, mix the ricotta with half the mozzarella, half the Parmesan, and a pinch of salt and pepper.
5. Pipe or spoon the beef mixture into the cannelloni tubes (or spread over lasagna sheets, roll them up), and arrange in the baking dish.
6. Dollop the ricotta-cheese mixture over the tubes, then sprinkle the remaining mozzarella and Parmesan on top.
7. Cover with foil and bake 25 minutes. Uncover and bake 10–15 minutes more until the cheese is golden and bubbly.
8. Rest 10 minutes, garnish with fresh basil, and serve with a crisp green salad and warm garlic bread.

Tips

• Use a piping bag or zip-top bag with the corner snipped to fill the tubes quickly and neatly.
• No cannelloni on hand? Soften lasagna sheets in hot water, fill, and roll — same result.
• Assemble up to 24 hours ahead, refrigerate, and add 10 minutes to the covered bake time.

Recipe inspired by the viral reel on @huritastyrecipes — follow for more high-protein dinner ideas.