Cannelloni straight-up

With a herbaceous beef filling and cheesy sauce, this classic tubular pasta bake makes for a stand out way to feed the entire family. It even makes enough to reheat for an easy weeknight meal.

  • 1 hr 30 mins preparation
  • Serves 12
  • Print


  • 1/4 cup (60ml) olive oil
  • 2 large (400g) brown onions, chopped finely
  • 4 cloves garlic crushed
  • 2 medium (240g) carrots, chopped finely
  • 2 trimmed (200g) celery stalks, chopped
  • 1.5 kilogram beef mince
  • 2 400g cans diced tomatoes
  • 3/4 cup (210g) tomato paste
  • 1 litre (4 cups) water
  • 2 teaspoon dried oregano leaves
  • 1 cup chopped fresh flat-leaf parsley
Cheese sauce
  • 60 gram butter
  • 1/3 cup (500g) plain flour
  • 3 cup (750ml) milk
  • 1 cup (80g) grated parmesan cheese
Cannelloni straight-up
  • 3 250g packets cannelloni tubes
  • 2/3 cup (70g) grated mozzarella cheese
  • 2 tablespoon freshly grated parmesan cheese


Cannelloni straight-up
  • 1
    To make filling, heat the oil in a large saucepan; cook onion, garlic, carrot and celery over low heat until vegetables are soft. Remove vegetables from the pan. Add beef, cook, stirring over high heat, until beef is browned all over, breaking up any lumps. Return the vegetables to the pan with the undrained tomatoes, tomato paste, water and oregano; bring to the boil. Reduce heat; simmer, partially covered, for about 1 hour or until thickened slightly, stirring occasionally Remove from heat, add the parsley and season to taste with salt and pepper.
  • 2
    Meanwhile, to make cheese sauce, melt the butter in a medium saucepan. Add the flour; stir over medium heat for about 1 minute or until mixture is grainy. Gradually stir in the milk; stir over heat until sauce boils and thickens. Remove from heat, stir in the cheese. Season to taste with salt and pepper.
  • 3
    Preheat the oven to 180°C (160°C fan-forced).
  • 4
    Spoon a quarter of the filling into the base of a 26cm round (11.5cm deep) ovenproof pan or dish. Gently press the cannelloni tubes upright into the filling. Don't pack the cannelloni tubes too tightly as they need space to expand. Spoon the remaining filling into the tubes; gently tap pan on bench to settle the mixture.
  • 5
    Pour the cheese sauce over cannelloni, sprinkle with mozzarella and parmesan. Bake, uncovered, for about 40 minutes or until cannelloni is tender.


The pan used needs to be deeper than the height of the cannelloni tubes.

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