White Cannelloni with Beef


The Cannelloni contains beef mince, onion, celery, Béchamel sauce and Massimo’s Mozzarella.
This Cannelloni is a variation on the classic Italian style, which is usually made with spinach and ricotta or minced beef.
Although different, it is very tasty and easy to make for large meals.

Difficulty Difficult:
preparation Preparation:
1 hour
cooking Cooking:
40 min
doses Doses:
4 people


  • Barilla lasagne sheets: 16 Sheets
  • Onion: Half
  • Celery: 1 Stick or your own preference
  • Massimo’s© Mozzarella: 1 container
  • Extra virgin olive oil
  • Ghiotti Parmigiano Reggiano
  • Breadcrumbs
  • Salt and pepper for seasoning

For the Béchamel Sauce

  • Milk: 500 Mls
  • Butter/Margarine: 50g
  • Flour, white: 50g
  • Nutmeg: 1/2 teaspoon
  • Salt for seasoning

How to make the Béchamel Sauce

Melt the butter Add the flour Add the milk
  1. 1. Melt the butter in a saucepan. Add the flour once the butter has melted and whisk through to create a doughy mixture.
  2. 2. Add the milk gradually until you have a thick sauce, add the nutmeg and salt to season. You may need more or less milk depending on how thick you want the sauce.


Cook the beef, celery and onion Stir in the Béchamel sauce Add the Mozzarella
  1. 1. Dice up the onion and celery. Cook these with the beef mince in a frypan with some olive oil and salt to season.
  2. 2. Slice the Massimo’s© Mozzarella into small chunks.
  3. 3. Stir half the Béchamel sauce through the beef mixture, then add the mozzarella.
Make the Cannelloni What it should look like before being cooked After it's cooked
  1. 4. Boil the lasagne sheets in a large pot with boiling water and a dash of salt until they are semi-soft, this is so you can roll the pasta to make the Cannelloni. Be careful to stir regularly so the pasta doesn’t stick together. Place some of the beef mixture in the center of the lasagne sheet and roll into a cylindrical shape.
  2. 5. Prepare a square or rectangle cooking pan, one that you use for lasagne would work well. Start by putting a thin layer of the Béchamel sauce in the bottom of the pan. Fill the bottom of the pan with Cannelloni, add another layer of Béchamel sauce, followed by the rest of the Cannelloni and then the rest of the sauce.
  3. 6. Sprinkle with breadcrumbs and the Parmigiano, place in the oven for 30 mins at 190 degrees, then grill for 10 mins or until the top is golden brown.

Buon Appetito