This classic Italian dish gets a delicious halal twist, perfect for a hearty family meal. Each tender pasta tube is generously filled with a savory seasoned halal beef mixture, then lovingly bathed in rich marinara and a velvety béchamel sauce, crowned with melted mozzarella. This recipe brings comfort and flavor to your table, making every bite an unforgettable experience.
📜 Ingredients
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
500g halal ground beef
1 teaspoon dried oregano
1/2 teaspoon dried basil
Salt to taste
Black pepper to taste
1/4 cup tomato paste
1 (400g) can crushed tomatoes
1/2 cup water or halal beef broth
12-14 cannelloni tubes (no-boil or regular, depending on package instructions)
2 cups mozzarella cheese, shredded
Fresh parsley, chopped, for garnish (optional)
For the Creamy Béchamel Sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups full-fat milk
Pinch of nutmeg
Salt to taste
White pepper to taste
📝 Instructions
- Prepare the Beef Filling: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Add the halal ground beef to the skillet. Break it up with a spoon and cook until browned, draining any excess fat. Stir in dried oregano, dried basil, salt, and black pepper.
- Make the Marinara Sauce: Stir in the tomato paste until well combined, then add the crushed tomatoes and water (or beef broth). Bring to a simmer, then reduce heat and let it gently cook for 10-15 minutes, allowing flavors to meld. Remove from heat and set aside about half of the sauce for later.
- Prepare the Béchamel Sauce: In a separate saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux. Gradually whisk in the milk, ensuring no lumps. Continue to cook, stirring constantly, until the sauce thickens. Season with nutmeg, salt, and white pepper.
- Fill the Cannelloni: If using regular cannelloni tubes, quickly blanch them in boiling salted water for 2-3 minutes to make them pliable (skip if using no-boil). Carefully fill each cannelloni tube with the beef mixture using a spoon or a piping bag.
- Assemble the Dish: Preheat your oven to 190°C (375°F). Spread a thin layer of the reserved marinara sauce at the bottom of a 9x13 inch baking dish. Arrange the filled cannelloni tubes in a single layer over the marinara.
- Pour the creamy béchamel sauce evenly over the cannelloni tubes, then spoon the remaining marinara sauce over it. Sprinkle generously with shredded mozzarella cheese.
- Bake: Cover the baking dish loosely with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is bubbly and golden brown.
- Let the cannelloni rest for 5-10 minutes before serving. Garnish with fresh chopped parsley, if desired.
💡 Chef's Tips
- Make Ahead Magic: You can assemble the entire dish up to the point of baking, cover it tightly, and refrigerate for up to 24 hours. Add an extra 10-15 minutes to the covered baking time if baking from cold.
- Cheese Please: For an extra layer of flavor, consider adding a sprinkle of halal grated Parmesan cheese (if available) along with the mozzarella before baking for an even richer top crust.
