Beef and Spinach Stuffed Cannelloni: A Comforting Italian Classic

There’s something truly magical about a bubbling dish of Beef and Spinach Stuffed Cannelloni coming out of the oven—cheesy, saucy, and aromatic with herbs and spices. It’s the kind of meal that instantly transforms an ordinary evening into something special. Whether you’re planning a cozy dinner for two, a hearty Sunday family meal, or a make-ahead dish for entertaining guests, this recipe delivers satisfying comfort and classic Italian flavor in every bite.

The inspiration for this dish comes from Sunday dinners at Nonna’s house—where everyone gathered around the table, stories flowed as freely as the red wine, and no one left hungry. Cannelloni was always the centerpiece—pasta tubes generously filled with seasoned meat and fresh spinach, blanketed with creamy béchamel and robust tomato sauce. Today, we recreate that experience at home, bite by bite.

What Is Cannelloni?

Cannelloni are large, tubular pasta meant to be stuffed and baked. The name means “large reeds” in Italian, a nod to their hollow shape. Unlike manicotti (often ridged and slightly larger), cannelloni are typically smooth and better suited for holding fillings and sauces.

Stuffed cannelloni is a classic Italian comfort food. Traditional versions often include ricotta and spinach, meat-based fillings, or a combination of both—then covered with béchamel, tomato sauce, or both, and finished with cheese before baking.

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Why This Beef and Spinach Cannelloni Recipe Stands Out

• Perfect balance of flavors: Rich beef, earthy spinach, creamy ricotta, and two types of sauce

• Freezer-friendly: Great for meal prepping or saving leftovers

• Elegant yet comforting: Works for weeknight dinners or special occasions

• Customizable: Easily adapt with other vegetables or proteins

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Ingredients for Beef and Spinach Stuffed Cannelloni

This recipe brings together simple, wholesome ingredients you can find at any grocery store.

For the Filling:

• 1 lb ground beef (80–85% lean)

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 teaspoon salt

• ½ teaspoon ground black pepper

• ½ teaspoon dried oregano

• ½ teaspoon dried basil

• 1 tablespoon tomato paste

• 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and squeezed dry)

• 1 cup ricotta cheese

• ½ cup grated Parmesan cheese

• 1 large egg

• 12 dry cannelloni tubes

For the Tomato Sauce:

• 2 tablespoons olive oil

• 2 garlic cloves, minced

• 1 can (28 oz) crushed tomatoes

• 1 teaspoon dried oregano

• ½ teaspoon red pepper flakes (optional)

• Salt and pepper to taste

For the Béchamel Sauce (White Sauce):

• 3 tablespoons butter

• 3 tablespoons all-purpose flour

• 2½ cups whole milk, warmed

• Salt and nutmeg to taste (a pinch of each)

For Topping:

• 1 cup shredded mozzarella

• ¼ cup grated Parmesan

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Step-by-Step Instructions

1. Make the Tomato Sauce

In a medium saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Stir in crushed tomatoes, oregano, red pepper flakes, salt, and pepper.

Let simmer for 15–20 minutes, stirring occasionally. Remove from heat and set aside.

2. Prepare the Béchamel Sauce

In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to remove the raw flavor.

Gradually whisk in warm milk, stirring continuously until smooth. Cook for 5–7 minutes until the sauce thickens. Season with salt and a pinch of nutmeg. Remove from heat.

3. Cook the Beef Filling

Heat olive oil in a skillet over medium heat. Add chopped onion and garlic, and sauté until translucent.

Add ground beef and cook until browned, breaking it apart with a spoon. Stir in tomato paste, oregano, basil, salt, and pepper.

Add chopped spinach and cook until wilted (or stir in squeezed frozen spinach). Remove from heat and let cool slightly.

In a large bowl, combine the cooked beef mixture with ricotta, Parmesan, and egg. Mix well to form the filling.

4. Stuff the Cannelloni Tubes

Use a piping bag or small spoon to fill each cannelloni tube with the beef and spinach mixture. Be gentle to avoid tearing the pasta.

If using no-boil cannelloni, they’ll cook during baking. If using regular dry pasta, parboil them for 3–4 minutes to soften slightly before stuffing.

5. Assemble the Dish

Preheat the oven to 375°F (190°C).

Spread about 1 cup of the tomato sauce on the bottom of a greased 9×13-inch baking dish.

Arrange the stuffed cannelloni in a single layer over the sauce. Pour remaining tomato sauce evenly over the top, followed by a generous layer of béchamel.

Sprinkle mozzarella and Parmesan on top.

6. Bake the Cannelloni

Cover the dish loosely with foil and bake for 30 minutes. Remove foil and bake for an additional 10–15 minutes, or until the top is bubbly and golden.

Let rest for 10 minutes before serving to allow the filling to set.

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Serving Suggestions

Pair this hearty main dish with any of the following sides for a complete Italian feast:

• Garlic Bread or Focaccia

• Mixed Greens Salad with a balsamic vinaigrette

• Grilled or Roasted Vegetables like zucchini, bell peppers, or asparagus

• A glass of Chianti or Sangiovese for an authentic pairing

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Recipe Tips for Success

• Use a piping bag or zip-top bag with the corner cut off to easily fill the pasta.

• Avoid overcooking the beef filling—it will continue to cook in the oven.

• Let the dish rest before serving for neater slices and better flavor melding.

• Use quality cheeses for the most luxurious texture and flavor.

• Double the sauce if you like it extra saucy—this dish loves moisture.

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Variations to Try

• Make it vegetarian: Omit the beef and use mushrooms, zucchini, or lentils for a hearty vegetarian filling.

• Add more cheese: Mix mozzarella or provolone into the filling for extra gooeyness.

• Try different meats: Ground turkey, pork, or Italian sausage work beautifully.

• Spicy version: Add crushed red pepper or diced jalapeños to the beef filling for a kick.

• Swap the sauces: Use all béchamel for a creamy white cannelloni or try a vodka tomato sauce for richness.

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Storing and Reheating

To Store:

Cool completely, then cover and refrigerate for up to 4 days.

To Freeze:

Assemble the dish but do not bake. Cover tightly with plastic wrap and foil, and freeze for up to 3 months.

To bake from frozen, add an extra 15–20 minutes to the baking time, keeping it covered for the first 40 minutes and uncovering for the last 15.

To Reheat:

Bake leftovers in a 350°F oven until heated through (15–20 minutes), or microwave individual portions for 2–3 minutes.

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Frequently Asked Questions

Can I use fresh lasagna sheets instead of cannelloni tubes?

Yes! Simply cut fresh pasta sheets into rectangles, place filling in the center, roll them up, and place seam-side down in the baking dish.

Do I have to use both sauces?

No, but the combination of tomato and béchamel provides incredible depth. You can use just tomato sauce or just white sauce depending on your preference.

How do I prevent dry pasta from staying hard?

Make sure the dish is well-covered in sauce and baked long enough. Using no-boil cannelloni? Let them soak in the sauce a few extra minutes before baking.

Can I make this dish ahead of time?

Absolutely. Assemble up to 24 hours in advance, cover, and refrigerate. Let it sit at room temperature for 30 minutes before baking.

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Why You’ll Keep Coming Back to This Cannelloni Recipe

Beef and Spinach Stuffed Cannelloni is more than just a meal—it’s a way to slow down, gather with loved ones, and savor something truly satisfying. With its rich, savory filling and the harmonious blend of tomato and béchamel sauces, every bite is a celebration of Italian comfort food.

It’s also a perfect recipe to make ahead, freeze, or double for leftovers. And with so many opportunities for customization, you’ll never get bored of making it again and again.

Whether you’re feeding a crowd or preparing a cozy meal for a quiet evening, this dish always delivers.

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