If you are searching for a comforting, flavorful dish that feels like a warm hug on a plate, look no further than this Spinach and Beef Cannelloni with Tomato Sauce Recipe. Combining tender beef and vibrant spinach wrapped in delicate pasta tubes, all smothered in a rich, homemade tomato sauce, this dish brings together amazing textures and bold flavors. Whether you’re cooking for family or friends, this recipe captures all the joy of Italian cooking with a straightforward process and ingredients you’ll love.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Spinach and Beef Cannelloni with Tomato Sauce Recipe lies in its simple yet essential ingredients. Each one plays a crucial role in creating layers of flavor, from the savory beef and fresh spinach to the aromatic tomato sauce that ties it all together. Getting these right ensures a satisfying dish that’s as delightful to make as it is to eat.
- 1 tbsp olive oil: For sautéing vegetables and adding richness.
- 2 garlic cloves, minced: Garlic brings aromatic depth and a hint of spice.
- 1/2 onion, finely chopped: Adds sweetness and a savory base to the sauce.
- 1 carrot, small, finely chopped (optional): Offers subtle sweetness and texture.
- 1 celery rib, finely chopped (optional): Provides earthy crunch and balance.
- 800g / 28oz crushed tomato, canned: The heart of the tomato sauce, rich and tangy.
- 2 cups (500ml) chicken stock / broth, low sodium (or vegetable): Enhances the sauce’s flavors without overpowering.
- 1/2 tsp each thyme, oregano, salt, pepper: These herbs and spices bring Italian flair and seasoning harmony.
- 1/4 tsp chili flakes (optional): Adds a gentle kick for those who enjoy a bit of heat.
- 1 tbsp olive oil: For browning the beef and spinach filling.
- 2 garlic cloves, minced: Infuses the meat filling with robust flavor.
- 1/2 onion, finely chopped: Offers sweetness and moisture to the filling.
- 500g / 1lb beef mince, lean: The protein-packed star of the filling for hearty satisfaction.
- 250g / 8oz frozen spinach, chopped, thawed, excess liquid squeezed out: Adds vibrant color and nutritious green goodness.
- 1 beef bouillon cube, crumbled: Intensifies the meat flavor beautifully.
- 1/2 tsp pepper: For seasoning the filling perfectly.
- 1 tsp Worcestershire Sauce: Introduces a savory, umami boost to the beef mixture.
- 21 – 24 cannelloni tubes (220g/7oz) or 10 manicotti tubes: The tender pasta casing that holds all the delicious filling.
- 2 cups mozzarella cheese, freshly grated: Melts beautifully on top for a creamy, golden crust.
- Chopped parsley, garnish (optional): Adds fresh color and brightness when serving.
How to Make Spinach and Beef Cannelloni with Tomato Sauce Recipe
Step 1: Prepare the Tomato Sauce
Start by heating 1 tablespoon of olive oil in a large saucepan over medium heat. Sauté the minced garlic, finely chopped onion, carrot, and celery until they’re soft and fragrant, about 5 to 7 minutes. This aromatic vegetable base is the foundation for your sauce. Next, stir in the crushed tomatoes, chicken stock, thyme, oregano, salt, pepper, and optional chili flakes. Let this simmer gently for 30 to 40 minutes. This slow cooking deepens the flavor, reducing the liquid into a luscious tomato sauce that’s perfectly seasoned for your cannelloni.
Step 2: Make the Beef and Spinach Filling
While the sauce simmers, heat another tablespoon of olive oil in a large skillet over medium-high heat. Add the garlic and onion and cook until translucent. Then, introduce the lean beef mince and cook until browned all over, breaking it up with your spoon. Stir in the thawed and well-drained spinach, crumbled beef bouillon cube, pepper, and Worcestershire sauce. Mix everything thoroughly and cook for another 5 minutes to develop flavors and reduce any excess moisture. This filling is rich, hearty, and packed with both protein and greens.
Step 3: Assemble the Cannelloni
Preheat your oven to 375°F (190°C). Fill each cannelloni tube with the beef and spinach mixture using a small spoon or piping bag—it’s a fun step that gets you hands-on with the dish. In a baking dish, spread a thin layer of your homemade tomato sauce to prevent sticking. Arrange the filled tubes evenly in the dish, then generously cover with the remaining tomato sauce. Sprinkle the grated mozzarella cheese on top to guarantee a bubbling, golden finish once baked.
Step 4: Bake to Perfection
Cover your dish with foil and bake for 30 minutes. After that, remove the foil and bake uncovered for another 15 minutes until the cheese is melted and slightly browned. Let the cannelloni rest for about 10 minutes once out of the oven—this helps everything to settle and makes serving easier. Get ready to delight in those tasty layers of spinach, beef, and tomato that melt together beautifully.
How to Serve Spinach and Beef Cannelloni with Tomato Sauce Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a pop of color and a fresh, herbaceous finish to this dish. For an extra touch, a little grated Parmesan cheese can enhance the cheesy oomph. These simple garnishes bring brightness and visual appeal to your indulgent baked cannelloni.
Side Dishes
Serve your Spinach and Beef Cannelloni with tomato sauce alongside a crisp green salad dressed with lemon vinaigrette to contrast the richness. Garlic bread or a crusty baguette is also fantastic for mopping up every last bit of that flavorful tomato sauce. Light steamed vegetables like broccoli or green beans work well if you want a healthier side option.
Creative Ways to Present
For a festive table, plate individual portions on warm plates with a drizzle of extra virgin olive oil and a few fresh basil leaves for elegance. You can also layer the filling and sauce in smaller ramekins for personalized servings, then broil with cheese on top just before serving for a bubbly, golden crust that amazes guests.
Make Ahead and Storage
Storing Leftovers
Store leftover Spinach and Beef Cannelloni with Tomato Sauce Recipe in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld and deepen, making for an even tastier next-day meal.
Freezing
This dish freezes beautifully either before or after baking. For best results, tightly wrap the whole baking dish or individual portions in foil and plastic wrap. Frozen cannelloni maintain their flavor and texture for up to 2 months. When ready to enjoy, thaw overnight in the fridge.
Reheating
Reheat leftovers covered with foil in a preheated oven at 350°F (175°C) for 20 to 25 minutes until warmed through. You can also microwave individual portions, but reheating in the oven helps preserve that lovely baked texture.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! If you choose fresh spinach, sauté it briefly until wilted and then squeeze out as much moisture as possible before mixing it into the filling. This ensures your cannelloni won’t turn out watery.
What can I substitute for beef mince?
If you prefer, ground turkey or chicken work well too. For a vegetarian version, try a combination of mushrooms, ricotta, and extra spinach for a delicious alternative.
Do I need to boil the cannelloni tubes before filling?
Most store-bought cannelloni are designed to be filled raw and baked in sauce, so pre-boiling is usually unnecessary. Just be sure they are fully covered in sauce to soften while baking.
Can I prepare this recipe without a baking dish that fits the pasta tubes?
Yes, you can use any oven-safe dish with sides high enough to hold the sauce and tubes upright. A shallow lasagna pan or a medium-sized casserole dish works perfectly.
How spicy does the chili flakes make the sauce?
Just a 1/4 teaspoon gives the sauce a gentle warmth without overpowering the dish. If you enjoy more heat, feel free to increase the amount to your liking or omit it entirely for a mild flavor.
Final Thoughts
There’s something incredibly satisfying about making and sharing Spinach and Beef Cannelloni with Tomato Sauce Recipe. It’s a dish that combines rich flavors, vibrant colors, and comforting textures all in one beautiful bake. Whether for weeknight dinners or special occasions, this recipe promises smiles at the table and full bellies all around. I can’t wait for you to try it out and make this delicious meal a favorite in your own kitchen!
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Spinach and Beef Cannelloni with Tomato Sauce Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This Spinach Beef Cannelloni recipe combines tender cannelloni tubes filled with a savory mixture of lean beef mince and spinach, baked in a rich tomato and herb sauce topped with melted mozzarella cheese. A delicious Italian-inspired dish perfect for comforting family dinners.
Ingredients
Sauce Ingredients
- 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 crushed tomato, canned
- 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 pepper
- 1/4 tsp chili flakes (optional)
Filling Ingredients
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 onion, finely chopped
- 500g / 1lb lean beef mince
- 250g / 8oz frozen spinach, chopped, thawed, excess liquid squeezed out
- 1 beef bouillon cube, crumbled
- 1/2 tsp pepper
- 1 tsp Worcestershire Sauce
Assembly Ingredients
- 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 sauce: Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add minced garlic, finely chopped onion, carrot, and celery if using. Cook until softened and fragrant, about 5-7 minutes. Stir in the crushed tomatoes, chicken stock, thyme, oregano, salt, pepper, and chili flakes if using. Bring the sauce to a simmer and cook for approximately 30 minutes, stirring occasionally, until flavors meld and sauce thickens.
- Prepare the filling: In a large skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and chopped onion and sauté until translucent, about 3-4 minutes. Add lean beef mince and cook until browned throughout, breaking up chunks with a spoon. Stir in the thawed and squeezed spinach, crumbled beef bouillon cube, pepper, and Worcestershire sauce. Cook together for another 5 minutes until well combined and any excess moisture evaporates. Remove from heat.
- Assemble the cannelloni: Preheat your oven to 180°C (350°F). Lightly grease a baking dish. Carefully fill each cannelloni tube with the beef and spinach mixture using a spoon or piping bag. Arrange the filled tubes in the baking dish. Pour the prepared tomato sauce evenly over the tubes, ensuring they are partially submerged. Sprinkle the grated mozzarella cheese evenly over the top.
- Bake the dish: Cover the baking dish with foil and bake in the preheated oven for 35 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is golden and bubbly. Let the dish rest for 5 minutes before serving.
- Garnish and serve: Sprinkle chopped parsley over the baked cannelloni for added color and freshness. Serve warm as a hearty main meal.
Notes
- Note 1: Make sure to squeeze out as much liquid as possible from the thawed spinach to prevent watery filling.
- Note 2: The beef bouillon cube adds flavor depth. If preferred, use beef stock instead or omit for lower sodium.
- Note 3: Cannelloni tubes and manicotti tubes are interchangeable; adjust the number used as indicated due to size differences.
