Mary Berry’s Beef Cannelloni is a comforting, oven-baked Italian-inspired dish that’s all about hearty satisfaction and beautiful layers of flavor. At its heart, it features tender pasta tubes generously stuffed with a rich, savory minced beef filling. These tubes are nestled into a baking dish, smothered with a smooth and creamy béchamel sauce, and topped with tangy, melted cheese-then baked until golden and bubbling.
This dish reflects Mary Berry’s hallmark style-elegant yet practical. It brings a gourmet flair without being intimidating. Her version typically leans on fresh, robust ingredients and thoughtful layering to maximize flavor. It’s the kind of meal that feels just as at home on a Sunday dinner table as it does at a dinner party with friends.
Mary Berry’s Beef Cannelloni Recipe
Ingredients Needed
The ingredients for Mary Berry’s Beef Cannelloni are straightforward but carefully chosen to create a symphony of taste and texture. Here’s a breakdown of what you’ll need:
For The Beef Filling
- Olive oil – For sautéing and bringing everything together with richness.
- Onion (finely chopped) – Adds sweetness and depth to the beef.
- Garlic (crushed) – Lends a warm, aromatic kick.
- Minced beef (around 500g) – The star of the show. Lean mince is preferred for a less greasy filling.
- Tomato purée (about 2 tablespoons) – Intensifies the tomato flavor.
- Chopped tomatoes (1 can or about 400g) – Provides body and moisture.
- Beef stock (about 150ml) – Enhances the savory notes.
- Worcestershire sauce (a dash) – Adds umami richness.
- Dried mixed herbs (such as oregano, thyme, basil) – For that classic Italian flavor.
- Salt and pepper – Season to taste.
For The Béchamel Sauce
- Butter (about 50g) – Forms the base of the roux.
- Plain flour (50g) – Thickens the sauce.
- Milk (600ml) – Warmed, to avoid lumps and ensure smoothness.
- Nutmeg (optional, a pinch) – Adds a subtle warmth.
- Grated Parmesan or mature cheddar cheese (around 100g) – Rich and sharp topping.
Other Essentials
- Dried cannelloni tubes (about 12-14) – These will soften as they bake.
- Extra grated cheese for topping (Parmesan or cheddar) – For that irresistible golden crust.
Equipment Needed
Making Mary Berry’s Beef Cannelloni doesn’t require a professional kitchen-just a few kitchen staples:
- Large frying pan or skillet – For cooking the beef mixture.
- Medium saucepan – For preparing the béchamel sauce.
- Wooden spoon or spatula – Essential for stirring and mixing.
- Whisk – To ensure your sauce is lump-free and silky smooth.
- Measuring jugs and spoons – Precision matters!
- Large baking dish (rectangular works best) – To assemble and bake your cannelloni.
- Piping bag or teaspoon – For filling the cannelloni tubes without mess.
- Oven – Preheated and ready to go.
Instructions To Make Mary Berry’s Beef Cannelloni
Let’s break this down into steps so it feels effortless and manageable, even if you’ve never made a baked pasta dish from scratch before.
1. Preheat And Prep
Start by preheating your oven to 180°C (fan)/200°C (conventional)/Gas 6. Lightly grease your baking dish with butter or oil to prevent sticking.
2. Make The Beef Filling
- Heat a drizzle of olive oil in a large frying pan over medium heat.
- Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
- Stir in the crushed garlic and cook for another minute.
- Add the minced beef, breaking it up with a wooden spoon, and brown it thoroughly.
- Stir in the tomato purée and cook it out for a minute to remove bitterness.
- Pour in the chopped tomatoes, beef stock, Worcestershire sauce, and herbs.
- Season with salt and pepper.
- Let this simmer for 15-20 minutes, uncovered, until thickened. You want a rich, hearty filling that’s not too runny.
3. Make The Béchamel Sauce
- Melt the butter in a medium saucepan over low heat.
- Stir in the flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in the warm milk, a little at a time, whisking constantly.
- Keep stirring until the sauce thickens and coats the back of a spoon.
- Season with salt, pepper, and a pinch of nutmeg if desired.
- Stir in a handful of grated cheese and remove from the heat.
4. Assemble The Cannelloni
- Using a spoon or piping bag, fill each cannelloni tube with the beef mixture.
- Arrange the filled tubes in the baking dish in a single layer.
- Pour the béchamel sauce evenly over the top, making sure everything is well covered.
- Sprinkle a generous layer of grated cheese over the surface.
5. Bake To Perfection
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and bubbling.
- Let it rest for about 5-10 minutes before serving. This allows everything to set slightly and makes serving easier.
Tips And Tricks
Here are a few insider secrets and practical tweaks to elevate your cannelloni game:
- No pre-boiling needed: Dried cannelloni tubes will soften in the oven, so there’s no need to pre-cook them.
- Piping hack: If you don’t have a piping bag, use a plastic sandwich bag with the corner snipped off.
- Make ahead: Prepare the entire dish, cover, and refrigerate for up to 24 hours before baking. Perfect for meal prep!
- Freezer-friendly: This dish freezes beautifully. Assemble, cover tightly, and freeze. Just bake straight from frozen, adding about 15-20 minutes to the cook time.
- Add veg: Want to sneak in some veggies? Finely chopped spinach, mushrooms, or grated carrot blend well with the beef.
- Béchamel shortcut: In a pinch, a good-quality white sauce from the store can be used, though homemade is always best for flavor and texture.
Mary Berry’s Beef Cannelloni is the kind of dish that brings people together. It’s cozy, indulgent, and every bite is packed with savory goodness. Whether you’re cooking for a crowd or just looking for a satisfying weekend meal, this dish hits all the right notes-comforting yet elevated, hearty yet elegant. With these detailed steps, tips, and tricks, you’re more than ready to make it yourself.
So what are you waiting for? Grab those cannelloni tubes and let your kitchen smell like an Italian countryside trattoria.
Easy Recipe Variations For Mary Berry’s Beef Cannelloni
Mary Berry’s original beef cannelloni recipe is a triumph of robust flavors and comforting textures. With its rich meat sauce, velvety béchamel, and golden baked cheese crust, it’s no wonder this dish has earned a place in many home kitchens. But once you’ve mastered the classic, why not shake things up with some easy, delicious variations? These twists are not only fun to make but can also help tailor the dish to different dietary needs or seasonal ingredients.
1. Vegetarian Cannelloni
Craving the creamy indulgence of cannelloni without the meat? Swap out the beef for a medley of roasted vegetables – think courgettes, red peppers, aubergines, and mushrooms – finely chopped and sautéed with garlic, herbs, and a splash of balsamic vinegar. Add some crumbled feta or ricotta for a creamy touch. This variation is not only lighter but also bursts with Mediterranean flair.
2. Spinach And Ricotta Cannelloni
A classic in its own right, this version replaces the beef with a luscious filling of wilted spinach and smooth ricotta cheese, seasoned with nutmeg and Parmesan. It’s an excellent choice for a more delicate palate and works beautifully with either a béchamel or a light tomato sauce. A sprinkle of toasted pine nuts on top before baking adds a delicious crunch.
3. Spicy Beef Or Lamb Cannelloni
For those who like a bit of heat, try adding a spicy twist. Incorporate minced lamb or beef seasoned with harissa, chili flakes, cumin, and paprika. This North African-inspired version pairs wonderfully with a creamy yogurt-based topping instead of traditional béchamel, giving it a tangy edge.
4. Pesto And Mozzarella Cannelloni
Here’s a fresh and herbaceous variation that still retains the comforting nature of the original. Mix ground beef with dollops of green pesto, sun-dried tomatoes, and torn mozzarella. This filling melts into gooey goodness, while the pesto lends an aromatic lift.
5. Gluten-Free Cannelloni
If you’re cooking for someone with gluten intolerance, you can easily find gluten-free pasta tubes at most supermarkets. Alternatively, try using thinly sliced grilled courgette or aubergine as your pasta substitute. Just roll the filling inside and bake as usual for a lighter, naturally gluten-free version.
Each variation brings a new personality to the dish while keeping that beloved essence of warm, satisfying comfort. Experimenting with different versions also allows you to make the most of what’s in season or what you have on hand.
Storing Leftovers
One of the best things about Mary Berry’s beef cannelloni is that it keeps beautifully. In fact, some say it tastes even better the next day, once the flavors have had time to deepen and meld.
Refrigeration
Once cooled completely, transfer any leftover cannelloni to an airtight container or cover the original baking dish tightly with foil or cling film. It will keep in the refrigerator for up to 3 days. When reheating, simply pop it in a preheated oven at 180°C (350°F) for about 20-25 minutes or until piping hot throughout. If it looks a bit dry, add a splash of milk or spoonful of sauce on top before baking.
Freezing
This dish is also ideal for freezing. You can freeze it either before baking (assembled but uncooked) or after it’s been cooked and cooled. Wrap it well in cling film and a layer of foil, or store in a freezer-safe container. Label it with the date, and it will keep for up to 3 months.
To reheat from frozen, it’s best to let it thaw in the fridge overnight before baking, but if you’re in a hurry, you can reheat straight from frozen – just cover with foil and bake at a lower temperature (around 160°C/320°F) for 45-60 minutes, checking that the center is hot.
Tip: If You’re Prepping For A Dinner Party Or A Busy Week, Consider Doubling The Recipe And Freezing One Batch. Your Future Self Will Thank You!
What To Eat With Mary Berry’s Beef Cannelloni?
Pairing sides with a rich and hearty dish like beef cannelloni can be a balancing act. You want accompaniments that complement without overpowering, and that perhaps bring a freshness or texture to the table. Here are some of the best options to serve alongside:
1. Crisp Green Salad
You really can’t go wrong with a classic green salad. A mix of rocket (arugula), spinach, or watercress dressed with a simple vinaigrette cuts through the richness of the cheese and meat. Add some shaved Parmesan and toasted walnuts for an extra flair.
2. Garlic Bread Or Focaccia
A warm, crusty garlic bread – or even better, a soft and herby focaccia – is perfect for mopping up all that saucy goodness left on the plate. You could even bake your own with rosemary and sea salt for a rustic touch.
3. Roasted Vegetables
Roasted Mediterranean vegetables like courgettes, red onions, cherry tomatoes, and bell peppers provide a sweet and savory balance. They add color to the plate and elevate the meal with their caramelized edges.
4. Steamed Greens
A side of lightly steamed green beans, tenderstem broccoli, or asparagus keeps things fresh and simple. Drizzle with olive oil and a squeeze of lemon to enhance their natural flavors.
5. A Glass Of Red Wine
While not a “dish”, a lovely Chianti, Barbera, or even a robust Merlot makes a delightful pairing with beef cannelloni. The wine’s acidity and fruitiness round out the meal and make it feel truly indulgent.
You want your sides to enhance the meal without stealing the spotlight, and these options do exactly that – elegant, complementary, and satisfying.
Conclusion
Mary Berry’s beef cannelloni is more than just a recipe – it’s a celebration of comfort food at its finest. With its hearty, meaty filling, luxurious sauce, and golden cheesy topping, it’s the kind of dish that makes a table feel like home. Whether you stick to the classic version or try out one of the easy variations – like a veggie-packed twist or a spicy lamb take – you’re bound to find a combination that suits your taste and lifestyle.
Storing leftovers is a breeze, and if anything, they might taste even better after a day or two. Plus, with a few thoughtful sides – a crisp salad, a hunk of garlic bread, or a glass of robust red – your dinner becomes a full-fledged feast.
So, next time you’re in the mood for something truly comforting, turn to Mary Berry’s beef cannelloni. And don’t be afraid to make it your own. After all, cooking is as much about creativity and joy as it is about technique. Bon appétit!
FAQs
What Makes Mary Berry’s Beef Cannelloni Recipe Unique?
Mary Berry’s beef cannelloni recipe stands out due to its rich, flavorful filling of minced beef, onions, garlic, and a touch of tomato, all wrapped in tender pasta tubes. The combination of a creamy béchamel sauce with a hearty beef filling offers a perfect balance of textures and flavors. Her recipe also uses a mix of mozzarella and Parmesan cheese, giving it a wonderful cheesy richness and depth of flavor that is perfect for family meals.
Can I Make Mary Berry’s Beef Cannelloni Recipe Ahead Of Time?
Yes, you can absolutely make Mary Berry’s beef cannelloni ahead of time. Once assembled, cover the dish with cling film and refrigerate for up to 24 hours before baking. This makes it a convenient option for meal prepping or preparing for guests. If you’re planning to freeze it, you can also freeze the uncooked cannelloni, then bake it directly from the freezer, though you may need to adjust the cooking time.
What Can I Serve With Mary Berry’s Beef Cannelloni?
Mary Berry’s beef cannelloni pairs beautifully with a light side salad, like a simple mixed greens salad with a tangy vinaigrette to balance the richness of the dish. You could also serve it with garlic bread or a crusty baguette to soak up the delicious sauce. Roasted vegetables like zucchini, bell peppers, or cherry tomatoes would complement the dish wonderfully as well, adding freshness and color to your meal.
