Spinach and Beef Cannelloni

    Recipe Picture:Spinach and Beef Cannelloni
    1

    Spinach and Beef Cannelloni

    (887)
    1hour50min


    839 people made this

    This is a very rich cannelloni with meat, spinach and cheese covered by both red and white sauces. Perfect for a casual dinner party.

    Ingredients
    Serves: 7 

    • 2 tablespoons olive oil
    • 1/2 cup chopped onion
    • 6 cloves garlic, finely chopped
    • 500g beef mince
    • 1 pinch salt to taste
    • 300g frozen chopped spinach, thawed and drained
    • 375g cannelloni shells
    • 2 cups ricotta cheese
    • 2 eggs, beaten
    • 3 cups spaghetti sauce, divided
    • 2 tablespoons (40g) butter
    • 2 tablespoons plain flour
    • 2 tablespoons chicken stock powder
    • 2 cups (500ml) light cream
    • 1/4 cup chopped fresh parsley
    • 1 tablespoon chopped fresh basil
    • 1/2 cup grated Parmesan cheese

    Directions
    Preparation:1hour  ›  Cook:50min  ›  Ready in:1hour50min 

    1. Heat oil in a large frypan over medium heat. Saute onions until translucent. Saute garlic for 1 minute and stir in beef mince. Cook until well browned and crumbled. Season with salt and set aside to cool.
    2. Cook spinach according to packet directions. Meanwhile bring a large pot of lightly salted water to a boil. Add cannelloni shells and parboil for half of the time recommended on the packet. Drain and cover with cool water to stop the cooking process and prevent the shells from cracking.
    3. To the beef mince mixture add the cooked spinach and ricotta cheese. When the mixture is cool, add the beaten eggs. Spread 1/4 cup spaghetti sauce in the bottom of a 20x30cm baking dish.
    4. Gently drain the cannelloni shells and carefully stuff each one with the meat and cheese mixture; place shells in prepared dish. Lightly cover the dish with plastic wrap or a clean, damp towel to prevent shells from cracking.
    5. Preheat oven to 180 degrees C.
    6. Prepare the white sauce by melting the butter in a small saucepan over medium heat. Stir in flour and chicken stock powder. Increase heat to medium-high and cook, stirring constantly, until it begins to bubble.
    7. Stir in cream and bring to a boil for one minute, stirring constantly. Remove from heat and stir in parsley. Pour or ladle the sauce evenly over the stuffed shells.
    8. Stir the basil into the remaining spaghetti sauce. Carefully pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing.
    9. Cover and bake for 40 minutes. Remove from oven, uncover and sprinkle with Parmesan cheese. Bake uncovered for 10 minutes more.
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    Reviews and Ratings
    Global Ratings:
    (887)

    Reviews in English (647)

    by
    299

    I have made this 2 times now & it will definately become a regular meal at our house. Both times I halved the original recipe, which was plenty for our small family. Next time I will make a full batch & freeze half. I also substituted Italian sausage for the ground beef. It definately makes for a rich dish. YUM! TIP: I put the filling in a Ziploc baggie, snip the end & use it to "pipe" the filling into the manicotti shells.  -  15 May 2006  (Review from Allrecipes USA and Canada)

    by
    271

    Excellent recipe! Thank you A little tip for easy Manicotti Noodle prep... Stuffing the shells can be VERY time consuming. I parboil the noodles (half of the box requested boil time) and I cut a slit down the backside and open it up into a square and add the filling. I roll it back together and place it in the pan slit side down. No one knows the difference once it is cooked in the sauce!  -  05 Dec 2005  (Review from Allrecipes USA and Canada)

    by
    170

    Oh man, is this AMAZING. Followed a recommendation, and halved the garlic and used 1/2 pound sausage and 1/2 pound beef. It took a while to make, but it was not hard by any means - something you open a bottle of wine while making; by the time the wine is done, the incredible meal is done as well. The white sauce TOTALLY makes the dish, and goes well with Ragu Traditional, which is mild enough to not overpower anything else. The manicotti stuffing would definately have been bland, if not for the sausage and the Italian seasonings I added (this is a MUST). Thanks though, adding this to my recipe box as I write this!!!!!!  -  18 Nov 2002  (Review from Allrecipes USA and Canada)

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