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
Scale
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.
