Spinach Beef Cannelloni, also known as Manicotti, is a comforting Italian dish that combines the rich flavors of beef and spinach wrapped in pasta tubes and covered in a delicious tomato sauce. This recipe is perfect for family dinners or special occasions when you want to impress your guests.
Why Make This Recipe
Making Spinach Beef Cannelloni is a great way to enjoy a hearty meal that’s full of flavor. It’s packed with protein, vitamins, and minerals from the spinach, making it a healthier choice for dinner. Plus, the gooey melted cheese and savory meat filling will satisfy everyone at the table. This dish is also versatile, allowing for variations based on your preferences.
How to Make Spinach Beef Cannelloni
Ingredients:
- 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 / broth, low sodium (or vegetable)
- 1/2 tsp EACH thyme, oregano, salt, pepper
- 1/4 tsp chilli flakes (optional)
- 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, crumbled
- 1/2 tsp pepper
- 1 tsp Worcestershire Sauce
- 21 – 24 cannelloni tubes (220g/7oz) OR 10 Manicotti tubes
- 2 cups mozzarella cheese, freshly grated (or other melting cheese)
- Chopped parsley, garnish (optional)
Directions:
Cannelloni Sauce:
- Heat 1 tablespoon of olive oil in a large pan over medium heat.
- Add minced garlic and chopped onion. Sauté until the onion is translucent.
- If using, add chopped carrot and celery. Cook for a few minutes until soft.
- Pour in the crushed tomatoes and chicken stock. Stir in thyme, oregano, salt, pepper, and chili flakes. Let it simmer for about 15 minutes.
Spinach Beef Filling:
- In another pan, heat 1 tablespoon of olive oil over medium heat.
- Add minced garlic and chopped onion. Sauté until fragrant.
- Add lean beef mince and cook until browned. Drain excess fat.
- Stir in thawed spinach, crumbled beef bouillon cube, pepper, and Worcestershire sauce. Mix well and remove from heat.
Assembly and Baking:
- Preheat your oven to 180°C (350°F).
- Fill the cannelloni tubes with the spinach beef filling.
- Pour half of the prepared sauce into a baking dish. Place filled cannelloni on top.
- Cover with the remaining sauce and sprinkle mozzarella cheese on top.
- Bake in the preheated oven for about 30-35 minutes, or until the cheese is melted and bubbly.
How to Serve Spinach Beef Cannelloni
Serve the Spinach Beef Cannelloni hot from the oven. Garnish with chopped parsley for a touch of freshness. This dish pairs well with a side salad or garlic bread for a complete meal.
How to Store Spinach Beef Cannelloni
To store leftovers, let the cannelloni cool completely. Place them in an airtight container and refrigerate for up to 3 days. You can also freeze them for up to 3 months. To reheat, simply thaw in the fridge overnight and warm in the oven until heated through.
Tips to Make Spinach Beef Cannelloni
- Ensure to squeeze out as much liquid as possible from the spinach to prevent a watery filling.
- You can use turkey or chicken instead of beef for a lighter option.
- For extra flavor, add grated Parmesan cheese to the filling or sprinkle on top before serving.
Variation
Try adding different vegetables to the filling, such as mushrooms or bell peppers, for added texture and flavor. You can also experiment with different cheese blends for unique tastes.
FAQs
1. Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. Just sauté it until wilted and chop it before adding to the filling.
2. What if I can’t find cannelloni tubes?
You can use manicotti tubes or even lasagna sheets rolled up instead.
3. Can I make this dish ahead of time?
Absolutely! You can prepare the filling and sauce a day in advance, then assemble and bake it just before serving.
Enjoy making this flavorful Spinach Beef Cannelloni that is sure to delight your family and friends!
Spinach Beef Cannelloni
Ingredients
For the Cannelloni Sauce
- 1 tbsp olive oil
- 2 cloves garlic, minced
- ½ medium onion, finely chopped
- 1 small carrot, finely chopped (optional) Optional for added sweetness
- 1 rib celery, finely chopped (optional) Optional for added flavor
- 800 g crushed tomato, canned
- 2 cups chicken stock / broth, low sodium Can substitute with vegetable stock
- ½ tsp thyme
- ½ tsp oregano
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp chilli flakes (optional) For heat
For the Spinach Beef Filling
- 1 tbsp olive oil
- 2 cloves garlic, minced
- ½ medium onion, finely chopped
- 500 g beef mince, lean
- 250 g frozen spinach, chopped, thawed Excess liquid should be squeezed out
- 1 cube beef bouillon, crumbled
- ½ tsp pepper
- 1 tsp Worcestershire Sauce
For Assembly
- 21-24 tubes cannelloni or 10 Manicotti tubes Approximately 220g/7oz total
- 2 cups mozzarella cheese, freshly grated Or other melting cheese
- To taste chopped parsley, for garnish Optional
Instructions
Cannelloni Sauce
- Heat 1 tablespoon of olive oil in a large pan over medium heat.
- Add minced garlic and chopped onion. Sauté until the onion is translucent.
- If using, add chopped carrot and celery. Cook for a few minutes until soft.
- Pour in the crushed tomatoes and chicken stock. Stir in thyme, oregano, salt, pepper, and chili flakes. Let it simmer for about 15 minutes.
Spinach Beef Filling
- In another pan, heat 1 tablespoon of olive oil over medium heat.
- Add minced garlic and chopped onion. Sauté until fragrant.
- Add lean beef mince and cook until browned. Drain excess fat.
- Stir in thawed spinach, crumbled beef bouillon cube, pepper, and Worcestershire sauce. Mix well and remove from heat.
Assembly and Baking
- Preheat your oven to 180°C (350°F).
- Fill the cannelloni tubes with the spinach beef filling.
- Pour half of the prepared sauce into a baking dish. Place filled cannelloni on top.
- Cover with the remaining sauce and sprinkle mozzarella cheese on top.
- Bake in the preheated oven for about 30-35 minutes, or until the cheese is melted and bubbly.
