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–+ servings

Stuffed Cannelloni Gratin with Bolognese Sauce

Rose
A classic Italian baked pasta dish featuring tender cannelloni tubes stuffed with rich Bolognese-style beef, sautéed spinach, and topped with creamy béchamel and golden Grana Padano cheese. Perfect for Sunday dinners, holiday gatherings, or comforting family meals.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Dinner
Cuisine Italian
Servings 6 servings
Calories 520 kcal

Equipment

  • large skillet
  • small pan
  • saucepan
  • whisk
  • baking dish
  • oven

Ingredients
  

  • 1 lb ground beef
  • 1 small onion, finely diced
  • 1 small carrot, finely diced
  • 1 stalk celery, finely diced
  • 2 tbsp olive oil
  • 1/2 cup low-sodium beef broth
  • 1 bay leaf
  • 1 tsp fresh rosemary, finely chopped
  • 1 cup cooked spinach, drained and chopped
  • 1 clove garlic, minced
  • 1 tsp olive oil (for spinach)
  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 3 cups warm milk
  • 1/4 tsp nutmeg
  • 12-14 cannelloni tubes
  • 1 cup grated Grana Padano or Parmesan cheese
  • salt and black pepper to taste
  • butter for greasing baking dish

Instructions
 

  • Heat olive oil in a large skillet over medium heat. Add onion, carrot, and celery. Cook for 5–7 minutes until soft and fragrant. Add ground beef and cook until browned. Stir in rosemary and bay leaf. Pour in beef broth and simmer 20–25 minutes until thick. Remove bay leaf and let cool slightly.
  • In a small pan, heat olive oil and sauté garlic for 30 seconds. Add chopped spinach and cook 2–3 minutes. Season lightly with salt and set aside to cool.
  • Melt butter in a saucepan over medium heat. Whisk in flour and cook 1–2 minutes. Gradually whisk in warm milk, stirring constantly until thick and smooth. Season with salt and nutmeg.
  • Fill cannelloni tubes with the cooled meat and spinach mixture. If using fresh pasta sheets, boil briefly, drain, and roll around filling to form tubes.
  • Preheat oven to 375°F (190°C). Spread a thin layer of béchamel in a buttered baking dish. Arrange filled cannelloni in a single layer. Cover with remaining béchamel and sprinkle grated cheese on top.
  • Bake for 25–30 minutes until bubbling and golden brown. Broil 2–3 minutes for extra color if desired. Let rest 10 minutes before serving.

Notes

Finely chop vegetables for a smoother filling. Allow the meat mixture to cool before stuffing to prevent soggy pasta. Rest the dish 10 minutes after baking for cleaner slices. Frozen spinach works well if thoroughly drained. You can assemble up to 24 hours in advance and refrigerate before baking. For freezing, assemble unbaked and freeze up to 2 months.

Nutrition

Calories: 520kcalCarbohydrates: 42gProtein: 28gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.8gCholesterol: 95mgSodium: 540mgPotassium: 620mgFiber: 3gSugar: 6gVitamin A: 3200IUVitamin C: 6mgCalcium: 280mgIron: 3.5mg
Keyword bolognese pasta bake, cannelloni gratin, cannelloni with béchamel, italian baked pasta, stuffed cannelloni
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