Ricotta, Spinach and Beef Cannelloni

24 Sep

I have been wanting to try cannelloni for the longest time and to be honest I was just kinda scared! I mean how are you supposed to get any filling in those little tubes but when you actually start doing it, its not so scary and you just have to remember that if it goes wrong, its only food! You could always make something else, simple as. This is a really nice recipe filled with flavor and really authentically Italian. I will definitely be having it more often. Ricotta, Spinach and Beef Cannelloni  (Serves 4)

500g beef mince

1-2tbsp olive oil

1 onion, diced

2 garlic cloves, minced

259g spinach

150g ricotta cheese

1 egg

4tbsp tomato puree

80g Parmesan cheese

12-16 cannelloni tubes

jar of tomato sauce

salt and pepper

  • Heat the olive oil in a frying pan over a medium heat and fry the onion and garlic until softened. Add the beef mince and tomato puree and continue frying until fully cooked.
  • In the meantime put the spinach in a pot and add a couple of tablespoons of water, put a lid on it and cook over a medium heat for 2-3mins until wilted and tender. Squeeze out excess water and finely chop. Add to the beef mixture and season well.
  • Put a pot of salted water on to boil, add a dash of olive oil and the cannelloni tubes and cook until al dente.
  • In a bowl mix the ricotta and Parmesan together thoroughly. Then add the beef and spinach mixture and the egg and mix until combined again.
  • Preheat the oven to 200ºc/375ºf. Put a few tablespoons of tomato sauce on the bottom of a oven proof dish.
  • Using a teaspoon fill the cannelloni tubes with the beef mixture and lay on their side. Drizzle a little more tomato sauce over the tubes and sprinkle with more Parmesan and a bit of oregano.
  • Bake in the oven for 15-20mins until the cheese is nicely melted.
  • Serve with a crisp green salad.
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2 Responses to “Ricotta, Spinach and Beef Cannelloni”

  1. Terri January 8, 2014 at 7:57 pm #

    Hint: if you but your filling in a large zip-lock bag and snip off the corner they are much easier to fill than using a spoon. 🙂

    • bakingblondebites January 16, 2014 at 7:11 pm #

      Oh what a great idea! Il definitely use that tip next time thanks 🙂

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