If you are looking for a comforting baked pasta dinner filled with savory beef, creamy ricotta, rich marinara, and plenty of melted cheese, this Cheesy Beef Cannelloni with Marinara Sauce is an excellent recipe to make. Cannelloni tubes are stuffed with a flavorful ground beef and cheese filling, arranged over marinara, covered with more sauce and mozzarella, then baked until tender and bubbling.
This recipe is perfect for family dinners, holidays, potlucks, meal prep, or weekends when you want a hearty Italian-inspired casserole. The beef filling is rich and savory, while ricotta and Parmesan keep the center creamy and mozzarella creates that irresistible golden cheese topping.
Serve the cannelloni with garlic bread, Caesar salad, roasted vegetables, or a simple green salad for a complete and satisfying dinner.
Why You’ll Love This Cheesy Beef Cannelloni
The filling combines seasoned ground beef, ricotta, Parmesan, mozzarella, garlic, and herbs for plenty of flavor in every bite.
Marinara sauce surrounds the pasta as it bakes, keeping the cannelloni moist while allowing the tubes to become tender.
The dish can be assembled ahead and refrigerated until you are ready to bake it, making it especially convenient for entertaining.
Using mozzarella and Parmesan gives you both stretchy melted cheese and deeper savory flavor.
It is also easy to customize with spinach, mushrooms, Italian sausage, extra cheese, or a creamy tomato sauce.
Ingredients
For the Beef Filling
- 1½ pounds ground beef
- 1 tablespoon olive oil, if needed
- 1 small yellow onion, finely diced
- 4 garlic cloves, finely minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes, optional
For the Cheese Filling
- 15 ounces whole-milk ricotta cheese
- 1 cup shredded mozzarella cheese
- ¾ cup freshly grated Parmesan cheese
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
- ½ teaspoon Italian seasoning
- ¼ teaspoon freshly ground black pepper
For the Cannelloni
- 12–14 cannelloni tubes
- 4 cups marinara sauce, divided
For the Cheese Topping
- 2 cups shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- ½ cup shredded provolone, optional
For Garnishing
- Fresh basil
- Fresh parsley
- Extra Parmesan
- Freshly cracked black pepper
- Red pepper flakes, optional
How to Make Cheesy Beef Cannelloni with Marinara Sauce
1. Preheat the Oven
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
2. Prepare the Beef
Place a large skillet over medium-high heat.
Add olive oil if your ground beef is particularly lean.
3. Brown the Ground Beef
Add the beef and break it into small crumbles with a wooden spoon or spatula.
Cook for approximately 6–8 minutes, stirring occasionally, until browned and cooked through.
Ground beef should reach 160°F (71°C).
4. Add the Onion
Add the diced onion.
Cook for approximately 3–4 minutes, until softened.
5. Add the Garlic
Stir in the minced garlic.
Cook for approximately 30–60 seconds, just until fragrant.
6. Drain Excess Grease
If the skillet contains a lot of excess fat, carefully drain most of it.
A relatively dry filling is easier to pipe or spoon into the cannelloni.
7. Add Tomato Paste
Stir in the tomato paste.
Cook for approximately 1–2 minutes.
This helps deepen the tomato flavor.
8. Season the Beef
Add Worcestershire sauce, Italian seasoning, oregano, garlic powder, onion powder, smoked paprika, salt, black pepper, and red pepper flakes if using.
Stir until evenly combined.
9. Cook the Filling Briefly
Continue cooking for approximately 2–3 minutes.
The beef should be flavorful and relatively dry rather than saucy.
10. Cool the Beef
Remove the skillet from the heat.
Let the beef cool for approximately 10–15 minutes.
Avoid mixing piping-hot beef directly into the ricotta because it can make the cheese mixture loose.
11. Prepare the Ricotta Mixture
In a large bowl, combine:
- Ricotta
- Mozzarella
- Parmesan
- Egg
- Parsley
- Basil
- Italian seasoning
- Black pepper
Mix until smooth.
12. Add the Beef
Fold the cooled beef mixture into the ricotta.
Mix gently until evenly combined.
The filling should be thick enough to hold its shape.
13. Prepare the Baking Dish
Spread approximately 1½ cups marinara sauce evenly over the bottom of the prepared baking dish.
The sauce beneath the cannelloni prevents sticking and helps the pasta cook evenly.
14. Prepare the Cannelloni Tubes
Check the package instructions.
Some cannelloni tubes can be filled dry and baked directly in sauce, while others should be briefly pre-cooked.
If pre-cooking is required, boil the tubes until slightly flexible but still firm, then drain and cool before filling.
15. Fill a Piping Bag
Transfer the beef and cheese mixture to a large piping bag.
A large zip-top bag with one corner cut off also works well.
16. Fill the Cannelloni
Pipe the filling into one end of each tube.
Turn the tube and fill from the opposite end if necessary.
Fill completely but avoid packing so tightly that the pasta splits.
17. Arrange in the Baking Dish
Place the stuffed cannelloni in a single layer over the marinara.
Arrange them close together without stacking.
18. Add More Marinara
Pour the remaining marinara over the cannelloni.
Make sure the pasta is well covered, particularly if you are using dry oven-ready tubes.
19. Add Mozzarella
Sprinkle the mozzarella evenly over the sauce.
20. Add Provolone
If using, sprinkle the provolone over the mozzarella.
21. Add Parmesan
Finish with freshly grated Parmesan.
22. Cover the Dish
Cover the baking dish tightly with foil.
If necessary, lightly spray the underside of the foil so the cheese does not stick.
23. Bake Covered
Bake for approximately 30 minutes.
If using dry, oven-ready cannelloni, the covered baking stage may need closer to 35–40 minutes, depending on the package instructions.
24. Check the Pasta
Carefully pierce one tube with the tip of a knife.
The pasta should be almost tender.
If still firm, cover and continue baking for another 5–10 minutes.
25. Remove the Foil
Carefully uncover the dish.
26. Bake Again
Bake uncovered for approximately 10–15 minutes.
The sauce should be bubbling and the cheese should be completely melted.
27. Broil for Extra Browning
For a deeper golden cheese topping, broil for approximately 1–2 minutes.
Watch carefully.
28. Rest
Remove the cannelloni from the oven.
Let the dish rest for approximately 10 minutes before serving.
This gives the filling time to set and makes the cannelloni easier to lift from the baking dish.
29. Garnish
Finish with fresh basil, parsley, extra Parmesan, cracked black pepper, and red pepper flakes if desired.
30. Serve
Serve hot with extra marinara spooned over each portion.
What to Serve With Cheesy Beef Cannelloni
Garlic bread is one of the best sides because it is perfect for soaking up the extra marinara.
Other excellent options include:
- Breadsticks
- Caesar salad
- Garden salad
- Arugula salad
- Roasted broccoli
- Garlic asparagus
- Green beans
- Roasted zucchini
- Brussels sprouts
For a larger Italian-style dinner, serve the cannelloni alongside meatballs, roasted chicken, or Italian sausage.
Tips for the Best Beef Cannelloni
Cool the beef before mixing it with ricotta.
Drain excess grease thoroughly.
Keep the filling thick rather than watery.
Use whole-milk ricotta for the creamiest center.
Use freshly grated Parmesan.
Do not overfill the pasta tubes.
Make sure the cannelloni are well covered with sauce.
Use enough marinara to help dry pasta cook properly.
Bake covered during the first stage.
Let the casserole rest before serving.
Easy Recipe Variations
Spinach Beef Cannelloni
Add 2 cups cooked chopped spinach, squeezed very dry, to the beef and ricotta filling.
Italian Sausage Cannelloni
Replace half of the ground beef with mild or spicy Italian sausage.
Mushroom Beef Cannelloni
Sauté 8 ounces finely chopped mushrooms with the onion.
Cook until their moisture has evaporated before adding them to the filling.
Extra Cheesy Cannelloni
Add provolone, fontina, or additional mozzarella to the filling and topping.
Spicy Beef Cannelloni
Add extra red pepper flakes or chopped Calabrian-style chili to the filling.
Creamy Tomato Cannelloni
Stir ½ cup heavy cream into the marinara before pouring it over the filled pasta.
Three-Cheese Beef Cannelloni
Use ricotta, mozzarella, Parmesan, and provolone together.
Ground Turkey Cannelloni
Replace the beef with ground turkey and cook it to 165°F (74°C).
How to Store Leftovers
Allow leftover cannelloni to cool before transferring it to an airtight container.
Refrigerate for up to 3–4 days.
For the best results, store the cannelloni with plenty of marinara around them so the pasta does not dry out.
To reheat, place portions in a covered baking dish at 350°F (175°C) until hot throughout.
Add a spoonful of marinara if the pasta looks dry.
Individual portions can also be microwaved in short intervals.
Freezing Beef Cannelloni
Cannelloni is an excellent freezer-friendly meal.
For the best results, assemble the entire casserole but do not bake it.
Cover tightly with plastic wrap and foil.
Freeze for up to approximately 2–3 months.
Thaw overnight in the refrigerator before baking.
You can also freeze individual baked portions once completely cooled.
Frequently Asked Questions
Do I have to cook cannelloni tubes first?
It depends on the brand.
Some are designed to bake from dry, while others require brief boiling.
Always check the package instructions.
Can I use manicotti instead of cannelloni?
Yes.
Manicotti tubes work very well and can be filled using the same beef and ricotta mixture.
Can I make this ahead?
Absolutely.
Assemble the casserole up to a day ahead, cover, refrigerate, and bake when ready.
You may need to add a little extra baking time if it goes into the oven cold.
Why is my cannelloni dry?
There may not have been enough sauce covering the pasta.
Cannelloni, especially dry tubes, need plenty of marinara while baking.
Can I use cottage cheese instead of ricotta?
Yes.
For a smoother texture, blend cottage cheese briefly before mixing it with the other ingredients.
Can I add vegetables?
Absolutely.
Spinach, mushrooms, zucchini, peppers, and onions all work well.
Cook watery vegetables before adding them to the filling.
What cheese works best?
Ricotta, mozzarella, and Parmesan make an excellent base.
Provolone or fontina can be added for extra richness.
How do I fill cannelloni without making a mess?
A piping bag or zip-top bag with one corner cut off is the easiest method.
Final Thoughts
This Cheesy Beef Cannelloni with Marinara Sauce combines tender pasta tubes, savory seasoned ground beef, creamy ricotta, mozzarella, Parmesan, garlic, herbs, and rich tomato sauce in one satisfying baked dinner.
The key is keeping the filling thick, covering the cannelloni generously with marinara, and baking the dish covered first so the pasta becomes tender before finishing uncovered for a golden cheese topping.
Serve it with garlic bread and a fresh salad for an easy family-style meal that is saucy, cheesy, hearty, and perfect for making ahead.