We love a good cheesy pasta dish baked in the oven at Falcon. It's the perfect option for something family friendly mid-week or on a Sunday as an alternative to a big roast dinner which can be too much hassle for only two people.

Many of our products are perfect for cooking up a delicious pasta bake in the oven, check out our Bake Set as an essential or try our Pie Set or handy Pie Dishes for individual portions.

We have chosen Cannelloni with beef as our pasta classic; a staple that we can all rely on when we need comfort food that is really delicious and enjoyable. We have decided to share a gluten-free option with you because finding a cannelloni specific recipe can be really difficult…until now.

As a side note, where possible we would always try to opt for high quality organic ground beef. It offers a healthier option with less fat and more Omega 3's. 

Gluten free cannelloni with beef 

Serves 2


6 gluten free lasagna noodles
Half a pound of organic ground beef
1/6 of a cup of gluten free breadcrumbs
One egg
1/2 of a cup of ricotta cheese
1/8 of a cup of white white
Half a jar of your preferred gluten free pasta sauce
Parmesan cheese, grated
One clove of garlic, finely minced
Chopped parsley
Chopped thyme
Butter or coconut oil
A small white onion, finely chopped


    Preheat your oven to 350°F / 180°C
    Grease a Bake Pan from our Bake Set with butter or coconut oil
    Fill a large pot with water; the larger the pot, the better, as this helps to reduce the chances of the lasagna noodles from sticking together during the cooking process. So if you have an extra large pot, use it!
    Add water to your pot along with a sprinkle of salt.
    Bring the water to the boil and add the lasagna noodles, watching them as they cook. If you notice any of the noodles beginning to stick together, try to separate them as carefully as possible.
    When the noodles are cooked, rinse them with cold water, drain them, and then set them to one side.
    Place the ground beef in a frying pan to brown, then remove and drain off the fat.
    Return the ground beef to the frying pan, and add the onion and garlic.
    Cook until all items are soft in texture, then remove from heat and cool. (You can even place them in the fridge if you wish to do so)
    When the mixture has sufficiently cooled, mix together with the breadcrumbs, parsley, and thyme.
    When blended, add the ricotta cheese, the egg, the wine, and a sprinkle of salt and pepper.
    Take a baking dish and add a thin layer of your chosen pasta sauce.
    Roll a noodle along the pasta sauce with one hand, and add the beef mixture to the noodles with your free hand. Roll the noodle loosely around the beef (similar to how you might roll a Swiss roll dessert)
    Place the cannelloni you have created with the noodles and sauce “seam down”, meaning that the join of the roll is on the base of the baking dish.
    Repeat the process with the remaining five noodles, carefully arranging each of them in the bottom of the baking dish.
    When the dish is full (or you have run out of noodles), use the remaining pasta sauce to cover the completed cannelloni
    Cover the dish with aluminium foil and bake for around 30 minutes in your pre-heated oven.
    When cooked, remove from the oven and quickly sprinkle the parmesan cheese onto the top of the cannelloni.

    Serve and enjoy your delicious gluten free meal!

    This recipe can be altered to serve more or less people as preferred. And most cooks should be able to prepare it relatively easily following this recipe. The trickiest aspect is to cook the lasagna noodles without them sticking together; if you can master that, then you should be good to go from there! Practice makes perfect! 

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