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.
Ingredients
Units
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve: Remove the dish from the oven. Garnish with chopped parsley if desired. Serve hot and enjoy this comforting Italian-style meal!
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.
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
