Break out the elastic wasted pants, cause that is what it is going to take to dive into this dish. If you are looking for the ultimate comfort food, make this soon! With three types of cheese, fresh marinara sauce with beef & mushrooms, lots of herbs and sheets of pasta, you won't need anything else. Maybe, just maybe, a glass of wine.
This is not a quick week night dinner that I love so much. No, it isn't at all. In fact, this is a bit of a time consuming dish. However, it is worth it 100%. I made it earlier in the week and the kids in the house absolutely loved it and ate almost all of it! And I thought we were going to have leftovers. No chance. As there are a lot of great dishes that can be made in a hurry, there are equally quite a lot that take time and love. Remember that talk just the other day? I made this when I had time, then put it in the fridge and cooked it later for supper. Like most pasta bakes and casseroles they can be prepared in advance, refrigerated and cooked later when you are starving.
If you ever struggle with pasta sheets sticking together, here are a few tips. I always put them into slightly salted boiling water. As they are cooking, I use a fork to move them around and make sure they do not stick together. In my early days of cooking, this happened far too often. Try prying them apart with a crowbar and you are just wasting your time there! Once they are cooked, drain them immediately and rinse them in cold water. I like to then place a colander over the pot they were cooking in. I lay all the sheets around the edges of the colander and leave them to drain, dry and cool a bit more. You should find doing this will help you keep your sanity just fine!
I used quite small cannelloni sheets in this recipe. Depending on the size of the sheets or tubes you have, will depend on how many you make. This recipe did make 20 small cannelloni rolls. There was some sauce left over and a little bit of the cheese sauce as well. So, I probably could have filled a few more if I had more sauce on hand. Keep this in mind, when making them.
You can use any basic tomato sauce in this recipe. I used the Marinara Sauce that I keep on hand by jarring. Check that out here, if you are interested into canning things. It makes life so easy when you have a huge batch made and say a dozen jars in the cupboard. I use this stuff all the time as it is a basic staple for the kids in this house. Even they can open a jar and cook pasta now. Life is getting easier.
Check out the recipe below and remember to wear comfy clothes to dive in!
Three Cheese Beef Cannelloni
Serves / Prep time: 30 minutes / Cook time: 1 hour 15 minutes
1 lb/500 grams ground beef
4 Cups/860 ml Marinara sauce
1 Onion, diced
2 Cups/150 grams fresh mushrooms, sliced
20 Cannelloni sheets
4 Garlic cloves crushed
2 Tablespoons olive oil
Small bunch of fresh chopped parsley, divided
1 Teaspoon oregano
1 Teaspoon basil
2 Tablespoons butter
3 Tablespoons flour
2 Cups/480 ml milk
1/2 Cup/50 grams Parmesan, grated
1/2 Cup/50 grams Cheddar, grated
1 Cup/100 grams Gouda, grated
In a large skillet set over medium to high heat add the olive oil, garlic and onions. Cook stirring occasionally for about 5 minutes. Add the mushrooms and stir well. Cook for a further 3-4 minutes until the mushrooms start to brown. Add the ground beef and using a wooden spoon, break up the ground beef as it cooks. Cook beef for about 10 minutes. Add the oregano, basil, parsley (reserving a little for later), salt and pepper. Stir well and and add the marinara sauce. Leave to simmer for about 5 minutes. Remove from heat.
In a heavy bottomed saucepan set over a medium heat, add the butter. Once the butter has melted, add the flour all at once and whisk until a paste forms. Now gradually add your milk, whisking as you go. Once you have added in all the milk you should have a smooth and slightly thickened sauce.. Add the grated cheese, reserving about 1/3 cup of the Gouda for later. Whisk until it becomes a smooth and thick sauce. Season with salt and pepper, remove from heat and set aside.
Cook pasta sheets according to package. Drain and rinse in cold water. Set aside.
Preheat oven to 350 degrees F. Have ready a 9 x 13 inch deep sided baking dish. Spoon a small amount of pasta sauce on the bottom of the dish and spread it out. Lay out all your cannelloni sheets on a clean flat surface. Place a tablespoon of sauce in the middle of each sheet and top it with a spoonful of the cheese sauce. Gently fold over the sheet so it slightly overlaps. Repeat for all the cannelloni sheets and place them in the baking tray. Pour remaining cheese over the cannelloni and top with parsley. Bake for 30 - 35 minutes. Remove from oven and leave to rest about 10 minutes before serving. Delicious!
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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