Baked Cannelloni with Beef

    (35)
    2 hours 5 minutes

    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.


    38 people made this

    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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    Reviews and Ratings
    Global Ratings:
    (35)

    Reviews in English (26)

    by
    34

    This was so good. I didn't realize how long it took. So to shorten the time I browned the beef in a skillet, then I cooked the carrots, celery, and onion with the salt and pepper in another skillet. Then I added the beef and the spinich and wine (Then I put the lid on the skillet for a few minutes)Also instead of using a fresh tomato I used 1c of crushed tomato. This seriously cut down on the time. Then I followed everything until it came to the sauce. I used the rest of the crushed tomatoes instead of the stewed tomatoes and I roased some garlic. I didn't have anymore onion so I left that out of the sauce. This dish turned out super great! I would make again, but will be more prepared with how much time it takes to make.  -  27 Jul 2007  (Review from Allrecipes USA and Canada)

    by
    24

    delicious! takes time to prepare, but prepare a double batch and freeze half. use the no-cook cannelloni, it's much easier to stuff.  -  22 Dec 2004  (Review from Allrecipes USA and Canada)

    by
    15

    This is what I call REAL cannelloni! Often when you order cannelloni at reataurants they bring you some pasta with some spinach leaves in it. But this is cannelloni the way italian mothers make it. It takes a while to make it, but it's really worth the hassle. Besides you can make a double portion and freeze the rolls for later. I've made this dish for friends and neighbours and they always moan with pleasure. That's always nice for the chef, right?  -  20 Jan 2004  (Review from Allrecipes USA and Canada)

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