Spinach Beef Cannelloni
Ingredients:
Sauce
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 onion, finely chopped
- 1 carrot, small, finely chopped (optional)
- 1 celery rib , finely chopped (optional)
- 800g / 28oz crushed tomato, canned
- 2 cups (500ml) chicken stock
- 1/2 tsp EACH thyme, oregano, salt, pepper
- 1/4 tsp chilli flakes (optional)
Spinach Beef Filling
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 onion, finely chopped
- 500g / 1lb beef mince, lean
- 250g / 8oz frozen spinach, chopped, thawed, excess liquid squeezed out
- 1 beef bouillon cube
- 1/2 tsp pepper
- 1 tsp Worcestershire Sauce
- “Cannelloni”
- 21 to 24 “no boiling needed” cannelloni tubes OR 10 Manicotti tubes
- 2 cups mozzarella cheese, freshly grated
- Chopped parsley (optional)
Instructions:
Sauce
- Heat oil in a large saucepan or pot over medium high heat. Add garlic and onion, cook 2 minutes. Add carrot and celery, cook 5 minutes.
- Add remaining Sauce ingredients then stir bringing to a simmer. Lower heat to medium, cover with lid and simmer for 10 minutes.
- Use a stick blender to blitz until smooth (or cool slightly and use blender or food processor). Set aside.
Spinach Beef Filling
- Heat oil in a large skillet over high heat. Add onion and garlic, cook 2 minutes.
- Add beef and cook, breaking it up as you go, until it all changes from red to brown.
- Stir in spinach, then add crumbled beef cube, Worcestershire sauce, pepper and 1 cup of Cannelloni Sauce. Stir, cook 2 minutes.
- Remove and cool slightly.
Assembly & Baking
- Preheat oven to 180°C/350°F
- Stand cannelloni tubes upright in a container and fill (fingers, teaspoon, piping bag)
- Spread about 1 1/4 cups Sauce in a 23x33cm / 9x13” dish. Lay the cannelloni on top, then pour over remaining Sauce.
- Sprinkle with cheese, loosely cover with foil.
- Bake 25 minutes, remove foil then bake a further 10 minutes until the cheese is bubbly with some golden spots.
- Remove from oven, sprinkle with parsley if using then serve!