Baked Cannelloni with Beef

    Baked Cannelloni with Beef

    10saves
    2hours5min


    36 people made this

    Sometimes you just want a hearty Italian dinner! This stuffed pasta bake has a beef and spinach filling and is cooked in a tomato sauce. Serve with bread.

    Ingredients
    Serves: 5 

    • 250g cannelloni tubes or sheets
    • 125g lean beef mince
    • 2 carrots, chopped
    • 1/2 stalk celery, chopped
    • 1/2 onion, chopped
    • bunch spinach, washed and chopped
    • 1 1/4 teaspoons salt
    • 1 1/4 teaspoons ground black pepper
    • 2 tablespoons olive oil
    • 1 cup (125ml) dry white wine
    • 1 cup (125ml) whipping cream
    • 1 cup chopped roma tomatoes
    • 1/2 cup (60g) grated Parmesan cheese
    • 2 teaspoons Italian herbs
    • 2 tablespoons chopped fresh basil
    • 1 (400g) tin tomatoes
    • 2 tablespoons olive oil
    • 2 cloves garlic, chopped
    • 1 onion, chopped
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 4 leaves fresh basil, chopped

    Directions
    Preparation:1hour10min  ›  Cook:20min  ›  Extra time:35min cooling  ›  Ready in:2hours5min 

    1. Cook the cannelloni, drain and set aside. Meanwhile, preheat oven to 260 degrees C.
    2. In a large baking dish, crumble the mince and toss with the carrots, celery, onion and spinach. Add 1 1/4 teaspoon salt, 1 1/4 teaspoon pepper, 2 tablespoons olive oil and wine. Mix well. Place in heated oven and roast until the mince is brown and vegetables are soft, about 30 to 40 minutes. Note: be careful to not burn the meat and vegetables; this is a very hot temperature. If meat begins to smoke, lower oven temperature to 200 degrees C. Stir often while baking. Cool for 15 minutes.
    3. Place meat mixture in food processor and process until finely chopped. Add cream, roma tomatoes, cheese, dry herbs and 2 tablespoons of basil. Stir and return to oven for approximately 20 minutes. Remove from oven and lower oven temperature to 180 degrees C. Let mixture cool for 15 to 20 minutes, then stuff each cannelloni with 2 to 3 tablespoons of mixture. Place in a clean 23x33cm baking dish.
    4. To make the tomato sauce: empty the tinned tomatoes (and liquid) into the food processor and process until smooth. Set aside. Heat 2 tablespoons olive oil over medium heat in a large frypan. Add 2 cloves chopped garlic and 1 chopped onion; saute until soft. Add the blended tomatoes, 1 teaspoon salt and 1 teaspoon pepper and saute 5 to 10 minutes or until sauce is no longer watery. Add fresh basil leaves and cook for 1 minute longer.
    5. Pour tomato sauce over cannelloni and bake for 20 minutes or until sauce is bubbly.

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