Baked Beef Cannelloni

Stuffed Beef Cannelloni

This Stuffed Beef Cannelloni , made with oven ready pasta,  has a unique filling comprised of ground beef, spinach, carrots, fresh basil and no ricotta. The whipping cream and wine make it rich and delicious! It's the perfect, make-ahead, special and company worthy dinner recipe!
Course dinner, entree, Main Course
Cuisine Italian
Keyword beef, cannelloni, spinach
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 12 servings
Calories 157kcal
Author Adapted from "Beef Cannelloni Bake"


  • 2 200g box of oven ready cannelloni * I use Catelli Express important to use oven ready


  • 1 tbsp olive oil
  • 1/2 lb extra lean ground beef 8oz or 1 3/4 cp
  • 4 whole carrots peeled and grated
  • 2 stalk celery chopped
  • 1 medium onion chopped
  • 3 cups fresh spinach washed and chopped
  • 1/2 cup dry white wine
  • 3/4 cup heavy whipping cream
  • 5 roma tomatoes chopped
  • 1/2 cup grated Parmesan cheese
  • 2 tsp Italian seasoning
  • 2 tbsp chopped fresh basil

Creamy Tomato Sauce

  • 2 -28 oz - can stewed tomatoes
  • 6 cloves garlic
  • 1 medium onion chopped
  • 8 leaves fresh basil
  • 1/2 cup whipping cream
  • 1/2 tsp salt
  • 2 tsp Italian seasoning
  • 1/4 cup dry white wine
  • 1/4 cup grated Parmesan cheese


  • Preheat oven to 350 degrees F. Spray a 9 X 13 inch baking dish (lasagna dish) with non-stick cooking spray.


  • In a frying pan, over medium heat, sautee onions, celery and grated carrot  with olive oil until soft. Add spinach and cook for 3 more minutes.
  • Meanwhile, cook ground beef over medium heat, in separate frying pan until browned. Then mix with veggie mixture.
  • Place meat/veggie mixture in food processor and process until finely chopped. Add whipping cream, white wine, roma tomatoes, parmesan cheese, Italian seasoning and basil and pulse (in food processor)  just until combined.
  • Stuff each cannelloni with mixture until full, but not overflowing. The best way to do this is to hold the tubes upright (where the bottom is flush against the bottom of your hand.)
  •  Then using a small teaspoon, spoon in the filling to the top and gently lay the tubes in the prepared 9 x 13 inch baking dish in a single layer. Then add the 2nd layer.

Creamy Tomato Sauce

  • Place stewed tomatoes with liquids in food processor and add garlic and onion, basil leaves , parmesan cheese,  white wine and whipping cream.
  • Pour creamy tomato sauce over stuffed, uncooked oven ready cannelloni tubes.
  • Cover pan with aluminum foil and seal around edges (*this is very important) and bake for 50 minutes in preheated oven. Serve warm.


  • Garnish with additional parmesan cheese and/or fresh basil if desired.


*Note: In the United States, Cannelloni and Mannacotti are often used interchangeably.
Nutrition Facts
Stuffed Beef Cannelloni
Amount Per Serving
Calories 157 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Cholesterol 45mg15%
Sodium 191mg8%
Potassium 189mg5%
Carbohydrates 3g1%
Protein 8g16%
Vitamin A 925IU19%
Vitamin C 3.1mg4%
Calcium 94mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


Calories: 157kcal | Carbohydrates: 3g | Protein: 8g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 45mg | Sodium: 191mg | Potassium: 189mg | Vitamin A: 925IU | Vitamin C: 3.1mg | Calcium: 94mg | Iron: 1mg