Beef Ragù Cannelloni

5 from 1 vote

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.

Prep Time20

Cook Time40

Total Time1

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 474kcal

Author: Jessica Montanelli

Ingredients

For the Cannelloni

9 oz Cannelloni Pasta, (c. 10 pcs)
1 lb Bolognese Ragù or Tuscan Ragù
⅓ cup Parmigiano cheese grated

For the Béchamel Sauce

1 tablespoon Butter
1 tablespoon All Purpose Flour
1 ⅔ cups Whole Milk warm
Salt
Black Pepper
Nutmeg

US Customary - Metric

Instructions

Prepare the Béchamel sauce:

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.

Assemble the Cannelloni:

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.

Notes

MAKE AHEAD: you can prep the whole baking dish with the filled cannelloni in advance and store it covered with plastic wrap in the fridge for 1-2 days. Then bake them in the preheated oven just before serving.

STORAGE: You can store leftover cannelloni in an airtight container or covered in the fridge for up to 3 days. Or you can freeze them for up to 1 month. Thaw in the fridge and reheat in the microwave or in the oven.

Nutrition