These Ground Beef Cannelloni Rolls are a comforting baked pasta dish filled with seasoned ground beef, creamy melted cheese, and savory herbs, then baked until the pasta is tender and the cheesy topping turns beautifully golden and bubbly. Each roll is packed with hearty beef and gooey cheese for an irresistible combination of textures and flavors.
Perfect for a cozy family dinner, weekend meal, or special gathering, these cannelloni rolls bring classic Italian-inspired comfort food straight to your table. Serve them hot while the cheese is still melted and deliciously stretchy.
Why You’ll Love This Recipe
- Hearty ground beef filling makes every bite satisfying.
- Plenty of melted cheese creates a rich, gooey center.
- Golden-baked pasta develops a deliciously crisp, cheesy top.
- Easy to prepare ahead for busy weeknight dinners.
- Perfect for family meals, gatherings, and comforting Sunday dinners.
Ingredients
For the Beef Filling
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes, optional
- 1/4 cup chopped fresh parsley
For the Cheese Filling
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
For the Pasta and Sauce
- 12 cannelloni or manicotti pasta tubes
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a large baking dish and spread about 1/2 cup of marinara sauce across the bottom.
- Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened.
- Add the ground beef and cook for 6–8 minutes, breaking it apart with a wooden spoon, until browned and fully cooked.
- Stir in the minced garlic, Italian seasoning, paprika, oregano, black pepper, salt, and red pepper flakes. Cook for another 1–2 minutes until fragrant.
- Remove the beef mixture from the heat and allow it to cool slightly. Stir in the chopped parsley.
- In a separate bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, Italian seasoning, and black pepper. Mix until smooth.
- Fold the seasoned ground beef into the cheese mixture until evenly combined. This creates the creamy, savory filling for the cannelloni.
- Prepare the cannelloni according to the package directions. If using oven-ready tubes, they can be filled directly. If using regular pasta tubes, cook them until just tender, then drain carefully.
- Fill each cannelloni tube generously with the beef and cheese mixture. A piping bag or small spoon can make filling the tubes much easier.
- Arrange the filled cannelloni rolls in a single layer over the marinara sauce.
- Spoon the remaining marinara sauce over the pasta, making sure the rolls are well covered.
- Sprinkle the remaining mozzarella and Parmesan evenly over the top.
- Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
- Remove the foil and continue baking for another 10–15 minutes, until the cheese is melted, bubbling, and golden brown.
- For an extra-golden top, place the dish under the broiler for 1–2 minutes, watching closely to prevent burning.
- Remove from the oven and let the cannelloni rest for 5–10 minutes. Garnish with fresh parsley, then serve warm.
Tips for the Best Ground Beef Cannelloni Rolls
- Cook the ground beef until nicely browned for deeper flavor.
- Allow the beef mixture to cool slightly before combining it with the cheese and egg.
- Do not overcook the pasta if boiling it first; slightly firm pasta is easier to fill and will finish cooking in the oven.
- Fill the cannelloni generously but avoid packing the tubes so tightly that they split.
- Make sure the pasta is covered with sauce before baking to prevent dry edges.
- Covering the dish during the first part of baking helps the pasta cook evenly.
- Remove the foil near the end so the cheese develops a beautiful golden crust.
- Let the dish rest before serving so the filling stays inside the rolls when sliced.
- Add extra mozzarella on top if you want an especially cheesy finish.
Serving Suggestions
Serve these Ground Beef Cannelloni Rolls with a crisp green salad, garlic bread, roasted vegetables, or steamed broccoli. A sprinkle of fresh parsley and grated Parmesan adds a fresh finishing touch.
For an extra comforting meal, serve alongside warm garlic bread for soaking up the flavorful marinara sauce.
Storage & Reheating
Store leftover cannelloni in an airtight container in the refrigerator for up to 3–4 days.
To reheat, place individual portions in a baking dish, cover with foil, and warm at 350°F (175°C) until heated through. Add a spoonful of marinara sauce before reheating if the pasta appears dry.
The assembled, unbaked cannelloni can also be refrigerated for up to 24 hours before baking. Allow the dish to sit at room temperature for about 15–20 minutes before placing it in the oven.
Nutrition (Approximate Per Serving)
Based on 6 servings.
Calories: 560
Protein: 35g
Carbohydrates: 43g
Fat: 27g
Fiber: 4g
