Spinach Beef Cannelloni (Manicotti) Recipe

I absolutely love sharing this Spinach Beef Cannelloni (Manicotti) Recipe because it combines hearty, meaty goodness with fresh, vibrant spinach, creating a dish that’s both comforting and nutritious. If you’re anything like me, you’ll find it perfect for cozy family dinners or when you want to impress guests without spending all day in the kitchen.

This recipe really stands out for its rich tomato sauce and the tender pasta tubes filled with a flavorful beef and spinach mixture. When I first tried this, it quickly became a favorite because it’s surprisingly simple to prepare yet tastes like something from a fancy Italian restaurant.

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Ingredients You’ll Need

The ingredients in this Spinach Beef Cannelloni (Manicotti) Recipe work beautifully together to build layers of flavor and texture—you’ll appreciate the fresh veggies in the sauce and the hearty filling that combines beef and spinach perfectly.

• Olive oil: For sautéeing, adds a subtle fruity richness.
• Garlic cloves: Minced fresh garlic gives that classic aromatic punch.
• Onion: Finely chopped for sweetness and depth in both sauce and filling.
• Carrot: Optional, but lends extra sweetness and texture to the sauce.
• Celery rib: Also optional, provides a nice mild savory note in the sauce.
• Crushed tomato (canned): The heart of the sauce—look for good quality, no-salt-added if possible.
• Chicken stock/broth (low sodium): Adds richness to the sauce without overpowering.
• Dried thyme, oregano, salt, pepper: Classic Italian seasoning that rounds out the sauce flavors.
• Chilli flakes: Optional, for a subtle kick if you like a little heat.
• Beef mince (lean): The star protein in the filling, lean to keep it balanced.
• Frozen spinach (chopped): Convenient and easy to prepare; just thaw and squeeze out excess water.
• Beef bouillon cube: Adds a concentrated, savory depth to the filling—much better than just salt!
• Worcestershire Sauce: A secret umami enhancer in the filling.
• Cannelloni tubes or manicotti: Tubed pasta that you stuff and bake—choose based on your preference and availability.
• Mozzarella cheese: Freshly grated melts beautifully on top for that gooey, golden finish.
• Chopped parsley: Optional, but it adds freshness and color when sprinkled on before serving.

Variations

I love making this Spinach Beef Cannelloni (Manicotti) Recipe my own by tweaking it every now and then based on what I have on hand or to suit everyone’s tastes. Don’t be afraid to make it your own—it’s forgiving and flexible.

• Vegetarian Version: I swapped out beef for extra mushrooms and ricotta cheese once, and it was surprisingly hearty and delicious.
• Spicy Kick: Adding extra chili flakes or a drizzle of hot sauce in the sauce step gave the whole dish a nice warming zing that my spouse loved.
• Cheese Swap: Using provolone or fontina instead of mozzarella adds a nice variation in flavor and melts just as well.
• Fresh Spinach: If you prefer fresh over frozen, try blanching it briefly as I do and squeezing out moisture—it’s fresher in taste but needs that step to avoid sogginess.

How to Make Spinach Beef Cannelloni (Manicotti) Recipe

Step 1: Make the Cannelloni Sauce

Heat olive oil in a large saucepan over medium-high heat. Toss in the minced garlic and chopped onion, cooking for about two minutes until fragrant and translucent. If you’re using carrot and celery, stir them in and let them soften for about five minutes—that’s key for building a flavorful base. Pour in the crushed tomatoes, chicken stock, and sprinkle in thyme, oregano, salt, pepper, and optional chili flakes. Bring to a gentle simmer, cover, and cook on medium heat for 10 minutes.

Once it’s cooked, I find a stick blender handy—that way you get a smooth, velvety sauce that clings beautifully to the pasta. If you don’t have one, just cool the sauce a bit then carefully blend in a regular blender.

Step 2: Prepare the Spinach Beef Filling

In a large skillet, heat olive oil over high heat and sauté the onion and garlic for 2 minutes. Add the beef mince, using a wooden spoon to break it up as it browns evenly—this step is crucial to get that perfect meaty texture. Once browned, fold in the thawed and drained spinach, crumbled beef bouillon cube, Worcestershire sauce, pepper, and a cup of that lovely cannelloni sauce you just made. Cook together for another couple of minutes to marry the flavors, then remove from heat and let it cool slightly. I like to cool mine to avoid sogging the pasta tubes during assembly.

Step 3: Assemble and Bake the Cannelloni

Preheat your oven to 180°C (350°F). Grab a piping bag with a wide nozzle if you have one—this saves loads of time stuffing the cannelloni tubes with the filling. If not, no worries; a teaspoon or even a spoon and fingers work just fine, I promise. Stand your pasta tubes upright in a container to make filling easier, pipe or spoon in the beef-spinach mixture evenly.

Spread about 1 1/4 cups of sauce on the bottom of a 9×13 inch (23x33cm) baking dish, then lay the filled cannelloni on top in a single layer. Pour the rest of the sauce evenly over the tubes, generously sprinkle the grated mozzarella on top, then cover loosely with foil.

Bake for 25 minutes covered, then remove the foil and bake another 10 minutes until the cheese is bubbling and has some golden spots. Let it rest for a few minutes before serving and sprinkle with fresh parsley if you like that touch of color and herbaceousness.

How to Serve Spinach Beef Cannelloni (Manicotti) Recipe

Garnishes

I’m a big fan of sprinkling fresh chopped parsley on top—it brightens the dish visually and adds a hint of freshness that balances the richness. Sometimes I throw on a little grated Parmesan or a drizzle of good olive oil for an extra flavor boost right before serving.

Side Dishes

My go-to sides for Spinach Beef Cannelloni (Manicotti) Recipe are a crisp green salad with lemon vinaigrette or some roasted garlic bread. A simple Caesar salad or even steamed green beans with a squeeze of lemon complement the hearty pasta beautifully without feeling too heavy.

Creative Ways to Present

For special occasions, I like to bake the cannelloni in individual small ramekins or mini baking dishes. It makes serving feel a little fancier and helps portion control, especially if you’re hosting a dinner party. Plus, layering in a bit of béchamel along with the sauce turns this into a decadent treat everyone raves about.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to four days. This Spinach Beef Cannelloni (Manicotti) Recipe reheats very well in the microwave, but covering it loosely with a microwave-safe lid keeps the cheese from drying out.

Freezing

I discovered that freezing this dish uncooked is best: after assembling, I add an extra splash of water to the sauce, cover it tightly, and freeze. When you’re ready, just thaw overnight in the fridge and bake as usual. It saves so much time and tastes just like fresh!

Reheating

To reheat, I cover the cannelloni with foil and warm it in the oven at 350°F (180°C) for about 15-20 minutes, which helps keep the pasta moist and cheese melty. The microwave works for quick meals, but I prefer the oven for preserving texture and flavor.

FAQs

Final Thoughts

This Spinach Beef Cannelloni (Manicotti) Recipe holds a special place in my kitchen because it brings together simple comfort with a bit of opulence—rich sauce, tender meat, and fresh spinach wrapped in soft pasta tubes. I’m telling you, once you try this, you’ll have a new weeknight favorite that’s perfect for feeding family or friends. Give it a go—cooking it feels like a little homemade Italian celebration every time.

Spinach Beef Cannelloni (Manicotti) Recipe

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• Author: Jasmine
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 5 servings
• Category: Main Course
• Method: Baking
• Cuisine: Italian

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Description

Spinach Beef Cannelloni is a hearty Italian-inspired baked pasta dish featuring tender cannelloni tubes stuffed with a flavorful mixture of lean beef, spinach, and aromatic seasonings. Covered with a rich homemade tomato sauce and melted mozzarella cheese, this comforting meal is perfect for family dinners or special occasions. The recipe blends fresh ingredients with pantry staples to create a satisfying and nutritious dish that’s easy to prepare and bake.

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Ingredients

Units USM Scale 1x2x3x

Cannelloni Sauce:

• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 onion, finely chopped
• 1 small carrot, finely chopped (optional)
• 1 celery rib, finely chopped (optional)
• 800g / 28oz canned crushed tomato
• 2 cups (500ml) low sodium chicken stock or vegetable broth
• 1/2 tsp thyme
• 1/2 tsp oregano
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp chilli flakes (optional)

Spinach Beef Filling:

• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 onion, finely chopped
• 500g / 1 lb lean beef mince
• 250g / 8 oz frozen chopped spinach, thawed and excess liquid squeezed out
• 1 beef bouillon cube, crumbled
• 1/2 tsp black pepper
• 1 tsp Worcestershire sauce

Cannelloni Assembly:

• 21 – 24 cannelloni tubes (220g / 7oz) or 10 manicotti tubes
• 2 cups mozzarella cheese, freshly grated (or other melting cheese)
• Chopped parsley, for garnish (optional)

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Instructions

1. Prepare the Cannelloni Sauce: Heat 1 tbsp olive oil in a large saucepan over medium-high heat. Add minced garlic and chopped onion, cooking for 2 minutes until fragrant. Add finely chopped carrot and celery if using, and cook for another 5 minutes until softened. Pour in crushed tomatoes, chicken stock, thyme, oregano, salt, pepper, and optional chilli flakes. Stir well and bring to a simmer. Cover with a lid, reduce heat to medium, and let it simmer gently for 10 minutes. Use a stick blender to blend the sauce until smooth, or allow to cool slightly and blend in a food processor. Set aside.
2. Make the Spinach Beef Filling: In a large skillet over high heat, heat 1 tbsp olive oil. Add minced garlic and chopped onion and cook for 2 minutes. Add the lean beef mince, breaking it up with a wooden spoon, and cook until browned all over and no longer pink. Stir in thawed spinach, crumbled beef bouillon cube, Worcestershire sauce, pepper, and 1 cup of the prepared cannelloni sauce. Mix well and cook for an additional 2 minutes to combine flavors. Remove from heat and let the filling cool slightly.
3. Preheat Oven and Assemble Cannelloni: Preheat your oven to 180°C (350°F). Transfer the beef filling into a piping bag fitted with a wide nozzle. Stand the cannelloni tubes upright in a container and pipe the beef mixture into each tube until filled. Alternatively, fill using a teaspoon or a small knife.
4. Layer and Bake: Spread about 1 1/4 cups of the cannelloni sauce evenly over the bottom of a 23×33 cm (9×13 inch) baking dish. Arrange the filled cannelloni tubes on top of the sauce. Pour the remaining sauce over the cannelloni. Sprinkle 2 cups of grated mozzarella cheese evenly on top. Loosely cover the dish with foil.
5. Bake the Dish: Place the covered dish in the preheated oven and bake for 25 minutes. Remove the foil carefully and continue baking for another 10 minutes or until the cheese is bubbling and golden brown in spots.
6. Serve: Remove the dish from the oven. Garnish with chopped parsley if desired. Serve hot and enjoy this comforting Italian-style meal!

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Notes

• Spinach: Frozen spinach is convenient, but fresh spinach can be used as well. If using fresh, use approximately 200g (7oz) roughly chopped. Blanche briefly in boiling water until wilted, then drain excess water before using.
• Beef Bouillon Cube: Adds depth and flavor to the filling. Alternatively, 1 tsp of beef stock powder or granulated bouillon can be used.
• Cannelloni: A standard packet usually weighs 250g and contains about 30 tubes; this recipe uses 21-24 tubes. Cannelloni tubes are dry pasta approximately 7 cm long and 2 cm wide, designed to be stuffed and baked uncooked. Manicotti tubes, which are larger with ridges, can also be used.
• Storage: Cooked leftovers can be refrigerated for up to 4 days and reheated in the microwave. Cannelloni can also be frozen after cooking; thaw before reheating.
• Freezing Uncooked: For best results, add an extra 1/2 cup of water to the sauce before assembling. Then assemble the cannelloni but do not bake. Cover and freeze. When ready to cook, thaw and bake as per instructions.
• Nutrition values per serving are estimated based on the ingredients used.

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Nutrition

• Serving Size: 1 serving (approximately 1/5 of recipe)
• Calories: 480 kcal
• Sugar: 8 g
• Sodium: 420 mg
• Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.2 g
• Carbohydrates: 45 g
• Fiber: 6 g
• Protein: 32 g
• Cholesterol: 75 mg