Beef Ragu Cannelloni is a rich and flavorful Italian dish, perfect for family dinners or special occasions. With tender pasta tubes filled with slow-cooked beef ragu, topped with creamy béchamel and melted cheese, this dish is pure comfort food.
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Beef ragu cannelloni is the perfect make-ahead dish that delivers bold flavors and a hearty texture, because it has the perfect Italian trio: pasta, ragù, and besciamella (bèchamel sauce). Creating a comforting dish just as delicious as Classic Tuscan Lasagna (with Ragù and Béchamel) or Pasta al Forno (Classic Pasta Bake).
The slow-cooked beef ragù is infused with soffritto, tomatoes, and red wine, making every bite deliciously satisfying. Whether you're hosting a dinner party or craving a warm, cheesy pasta dish, this recipe is a winner. Plus, it's freezer-friendly, making it ideal for meal prep!
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🧾 Ingredients
Here's everything you need to make a mouthwatering beef ragu cannelloni:
- Dried cannelloni tubes (12-14 pieces) - No pre-cooking needed.
- Bolognese ragu - Follow this Bolognese Beef Ragù recipe for a rich, flavorful meat sauce, or use this delicious Tuscan Ragù.
- Béchamel sauce - Adds creaminess and balances the tomato-based ragu.
- Parmesan cheese - Brings sharp, nutty flavor.
See the recipe card for quantities.
🍳 Substitutions
If you need to adjust the recipe, there are plenty of great alternatives. For a gluten-free option, use gluten-free pasta and replace all-purpose flour with cornstarch for the béchamel. Similarly, if you prefer a dairy-free version, opt for plant-based butter, milk, and cheese alternatives to maintain the creamy consistency.
🥣 Variations
- Vegetarian Version - Replace beef with lentils or mushrooms for a delicious meat-free option.
- Spicy Twist - Simply add chili flakes or spicy Italian sausage for an extra kick.
- Cheese Lovers' Delight - Mix in Gruyère or provolone for an even cheesier topping.
- Classic Tomato Sauce - If you prefer, skip the béchamel and use a simple tomato-based bake.
- White Cannelloni - Use this recipe for White Cannelloni with Spinach and Ricotta.
📋 Instructions with Photos
Step 1. Add a layer of bèchamel sauce to the baking dish.
Step 2. Fill the cannelloni tubes with ragù, using a pastry bag.
Step 3. Lay the filled cannelloni in the baking dish.
Step 4. Cover with the remaining bèchamel sauce and top with Parmesan cheese.
🍽 Serving Suggestions
To make your meal even better, pair your beef ragu cannelloni with a crisp green salad, warm garlic bread, or roasted vegetables. Furthermore, serving it with a glass of red wine, like Chianti or Barbera, will complement the deep, meaty flavors. For a full Italian experience, start with a light antipasto platter and finish with a classic tiramisu.
🔪 Equipment
Before you begin, make sure you have the following tools on hand:
- Baking dish (9x13 inches or similar)
- Whisk (for béchamel sauce)
- Pastry bag or spoon (for filling the cannelloni tubes)
❄️ Storage & Reheating
Refrigerator
If you have leftovers, store them in an airtight container for up to 3 days. When reheating, place the dish in the oven at 180°C (350°F) for 15-20 minutes, covering it with foil to prevent it from drying out.
Freezer
For long-term storage, cannelloni freezes beautifully! To do this, assemble the dish (without baking), cover it tightly with foil, and freeze for up to 3 months. When you're ready to enjoy it, bake from frozen at 180°C (350°F) for 45 minutes, then uncover and bake for an additional 15 minutes until golden and bubbly.
💭 Recipe FAQs
No, dried cannelloni tubes soften as they bake in the sauce, making pre-cooking unnecessary. Follow the package direction.
Yes! Simply cut fresh lasagna sheets into squares, fill, and roll into tubes. Or cook dry lasagna sheets for a couple of minutes and roll them into tubes.
To avoid this issue, make sure the ragu is thick and avoid overfilling the tubes.
⭐ Top tip
For the most flavorful ragu, let it simmer low and slow for at least an hour. This technique enhances the depth of flavor, making your cannelloni irresistibly delicious!
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If you tried this recipe, please take a moment to rate it and share your thoughts in the comments. Your feedback means a lot to me! ★★★★★
📖 RECIPE
Ingredients
Method
- In a large pan melt the butter at medium heat (be careful not to burn it), add the flour and whisk until it becomes a thick paste.
- After a few seconds, add the warm milk and keep whisking until the milk starts to boil. Turn the heat to low and slowly keep whisking until the roux it's completely melted and the sauce starts to thicken.
- When the sauce is thick enough to coat a spoon, season with salt, pepper and a pinch of nutmeg to taste. Remove from heat and set aside.
- Spread 2-3 tablespoons of Béchamel sauce on the bottom of the baking dish. Pour the ragù in a pastry bag without the tip and fill the Cannelloni pasta from top to bottom.
- Place the stuffed pasta in the baking dish.
- Pour the white sauce on top of the Cannelloni, covering completely the pasta also on the sides (otherwise it will not cook).
- Evenly sprinkle the Parmesan cheese on top to make a nice crust.
- Bake in the pre-heated oven at 200°C (400°F) for about 30 minutes (check also the pasta packaging for precise instructions as each pasta brand is slightly different).
- Serve immediately.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Notes
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Lauren J. says
I never tried to fill cannelloni with ragù, but I had some in the freezer and I wanted to try. The whole family loved it! Really yummy.
Jessica Montanelli says
Thank you! I'm glad you liked it. 🙂
Horace Hilgeman says
Feeling truly appreciative! 🌟
Jessica Montanelli says
Thank you Horace! 🙂