ADVERTISEMENT
#### 1. **Prepare the Meat Filling**:
– In a large skillet, heat **1 tablespoon of olive oil** over medium heat. Add the **ground beef** and cook until browned, breaking it apart with a spoon. This should take about 5-7 minutes.
– Once the beef is cooked, add the **chopped onion** and **minced garlic**, and cook for another 3-4 minutes, until the onion becomes translucent and soft.
– Remove the skillet from the heat and let the meat mixture cool slightly.
– Once it’s cool enough to handle, stir in the **ricotta cheese**, **Parmesan cheese**, **mozzarella cheese**, and **egg**. Add the **oregano**, **basil**, **salt**, and **pepper**, and mix everything together until well combined. This is your meat filling.
#### 2. **Cook the Cannelloni Tubes**:
– Bring a large pot of salted water to a boil. Carefully add the **cannelloni tubes** and cook for about 8 minutes, or until they are slightly al dente. You don’t want to fully cook them, as they will continue to cook in the oven.
– Drain the cannelloni and set them aside to cool slightly, so they are easier to handle when stuffing.
#### 4. **Stuff the Cannelloni**:
– Once the cannelloni tubes are cool enough to handle, take a spoon or a piping bag and carefully stuff each tube with the **meat and cheese filling**. Be generous with the filling, but make sure not to overstuff to avoid tearing the pasta.
– As you stuff each tube, place them in a **9×13-inch baking dish** that has been lightly greased or sprayed with cooking spray.
#### 5. **Assemble the Dish**:
– Once all the cannelloni tubes are stuffed and placed in the baking dish, pour the **tomato sauce** over the top, making sure each tube is covered with sauce. Use a spoon to spread the sauce evenly.
– Sprinkle the **shredded mozzarella** and **grated Parmesan cheese** over the top for that perfect cheesy finish.
#### 7. **Serve and Enjoy**:
– Once baked to perfection, remove the dish from the oven and let it rest for a few minutes before serving. This will help the sauce set and make the cannelloni easier to cut and serve.
– Garnish with freshly chopped basil or parsley, and serve with a side of garlic bread or a simple salad for a complete meal.
– **Don’t Overcook the Pasta**: Since the cannelloni will cook further in the oven, cook them just until they’re al dente before stuffing. This helps them maintain their shape during baking.
– **Use Fresh Herbs**: If possible, use fresh basil and oregano in both the filling and the sauce for the best flavor. Dried herbs work fine too, but fresh herbs add a lovely, aromatic touch.
– **Customize the Filling**: While this recipe uses a classic beef filling, feel free to get creative. You can add sautéed spinach, mushrooms, or even ricotta and spinach for a vegetarian version. You can also use ground turkey or chicken if you prefer a lighter filling.
– **Make It Ahead**: Stuffed cannelloni can be made ahead of time and stored in the fridge for up to 24 hours before baking. Just cover the baking dish with plastic wrap or aluminum foil, and bake as directed when ready.
– **Comforting and Hearty**: Cannelloni is the perfect combination of tender pasta, savory meat, and rich tomato sauce, topped with melty cheese. It’s a satisfying dish that everyone in the family will love.
– **Perfect for Special Occasions**: Whether you’re hosting a dinner party or just want to impress your family, stuffed cannelloni is an elegant and delicious dish that’s sure to wow your guests.
– **Versatile**: You can easily adjust the recipe to suit your preferences, whether that’s swapping the meat for a vegetarian filling or adding extra vegetables to the sauce.
– **Great for Leftovers**: Stuffed cannelloni tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days, and reheat in the oven or microwave.
### Final Thoughts
