I absolutely love this Spinach Beef Cannelloni (Manicotti) Recipe because it’s got that comforting, homemade vibe that’s perfect for family dinners or when you want to impress guests without stressing in the kitchen. The blend of tender beef, vibrant spinach, and creamy cheese all wrapped in delicate pasta tubes amazes me every time I make it. Seriously, once you try it, you’ll get why this dish has become a go-to for cozy evenings.
When I first tried this recipe, I was a little intimidated by stuffing those cannelloni tubes, but I quickly discovered it’s easier than it seems, especially with a piping bag (a total game changer!). Plus, it’s versatile — you can prep it ahead or freeze for later, making this dish both delicious and practical. Whether you’re an experienced cook or just diving into Italian classics, this Spinach Beef Cannelloni (Manicotti) Recipe is definitely worth a try.
Why You’ll Love This Recipe
- Comfort Food Classic: It brings warm, hearty flavors that remind me of family dinners growing up, perfect for sharing.
- Make Ahead Friendly: You can assemble this in advance or freeze it uncooked, making weeknight meals stress-free.
- Balanced Nutrition: Spinach adds greens and nutrients, and lean beef brings satisfying protein without heaviness.
- Simple Ingredients, Big Flavor: Fresh garlic, herbs, and a homemade sauce elevate this dish beyond ordinary pasta dinners.
Ingredients You’ll Need
These ingredients work harmoniously to build layers of flavor, and many are pantry staples or easy to find fresh. I recommend using good-quality canned tomatoes and lean beef to keep the filling rich but not greasy.
- Olive oil: For sautéeing; use extra virgin for the best flavor in your sauce.
- Garlic cloves: Freshly minced to bring that aromatic punch we all crave in Italian dishes.
- Onion: Finely chopped for sweetness and depth in both sauce and filling.
- Carrot and celery: Optional, but I love these veggies in the sauce for extra body and subtle sweetness.
- Crushed tomatoes (canned): The sauce’s base — choose good quality for a richer taste.
- Chicken or vegetable stock: Adds moisture and enhances the sauce’s depth without overpowering flavors.
- Herbs & spices: Thyme, oregano, salt, pepper, and optional chili flakes to balance heat and aroma.
- Beef mince (lean): The star protein in the filling; lean helps keep things from getting too oily.
- Frozen spinach (chopped): Convenient and flavor-packed — just be sure to squeeze out excess water!
- Beef bouillon cube: This was a game changer I learned for intensifying the meat filling’s flavor.
- Worcestershire sauce: Adds umami — trust me, it’s worth it.
- Cannelloni or manicotti tubes: Uncooked pasta tubes to stuff and bake; manicotti are bigger but cook similarly.
- Mozzarella cheese: Freshly grated melts beautifully and gives that gooey finish everyone loves.
- Chopped parsley (optional): For fresh color and brightness when serving.
Variations
I love how flexible this Spinach Beef Cannelloni (Manicotti) Recipe is—you can easily tweak it to fit your tastes or dietary needs. Feel free to get creative with the filling or sauce to make it truly your own.
- Vegetarian Version: Swap beef mince for cooked lentils or a mix of finely chopped mushrooms and walnuts for a hearty twist that’s just as satisfying.
- Spicy Kick: Add extra chili flakes or a splash of hot sauce to the filling if you enjoy a little heat; my family goes crazy for this version.
- Cheese Variations: Try mixing mozzarella with ricotta or Parmesan for a creamier, tangier filling and topping.
- Fresh Spinach: If you prefer fresh spinach, blanch and squeeze out excess water before using—it adds a bright, fresh flavor that’s lovely.
How to Make Spinach Beef Cannelloni (Manicotti) Recipe
Step 1: Crafting the Perfect Cannelloni Sauce
Start by heating olive oil over medium-high in a large saucepan. Toss in minced garlic and chopped onion, cooking them gently for about 2 minutes until fragrant and soft. If you’re adding carrot and celery, now’s the time—they bring subtle sweetness, so let them cook for about 5 minutes until tender.
Next, pour in the crushed tomatoes and chicken stock, then sprinkle in thyme, oregano, salt, pepper, and chili flakes if you like a little warmth. Bring everything to a simmer, cover, and lower the heat to medium. Let it bubble away gently for about 10 minutes to marry all those flavors.
Once that’s done, I like to blitz the sauce with a stick blender until silky smooth. If you don’t have one handy, just cool slightly and transfer to a regular blender or food processor. Set it aside—it’ll be the delicious base and topping for your cannelloni.
Step 2: Making the Savory Spinach Beef Filling
Heat olive oil in a skillet over high heat, then toss in onion and garlic, cooking for about 2 minutes until softened. Add your beef mince, breaking it up with your spatula or spoon as it browns evenly. This part is crucial to avoid clumps and get a nice texture.
Once browned, stir in the thawed and well-squeezed spinach, then crumble in the beef bouillon cube to flood the filling with savory depth. Add Worcestershire sauce and black pepper, then mix in about half of your prepared sauce (around 1 cup). Cook everything together for another 2 minutes so the flavors meld beautifully, then set aside to cool a bit before stuffing.
Step 3: Stuffing and Baking Your Cannelloni
Preheat your oven to 180°C (350°F) and get ready to assemble. Fill a piping bag with the beef and spinach filling—it makes things soooo much easier, especially to get the filling nestled perfectly inside each tube. If you don’t have a piping bag, no worries; a teaspoon or even your fingers work just fine.
Stand your cannelloni tubes upright in a container to fill them uniformly. Then spread about 1 ¼ cups of the sauce in the bottom of a baking dish around 9×13 inches. Lay your filled cannelloni on top in a single layer, pour the remaining sauce over, and generously sprinkle with mozzarella cheese. Loosely cover with foil to keep the moisture in and bake for 25 minutes, then uncover and bake for another 10 minutes until bubbly and golden.
Once out of the oven, sprinkle chopped parsley over the top for that lovely fresh pop of color. Then dig in!
Pro Tips for Making Spinach Beef Cannelloni (Manicotti) Recipe
- Piping Bag Magic: Using a piping bag with a wide nozzle is my secret to quick, mess-free filling without squashing the pasta.
- Don’t Skip Squeezing Spinach: Removing excess liquid from thawed spinach prevents the filling from becoming watery—this was a lesson I learned after too many soggy attempts.
- Use Lean Beef: Lean mince helps the filling hold together and reduces excess grease pooling during baking.
- Cover Loosely with Foil: Prevents drying out while still allowing some browning when you remove it for the final bake.
How to Serve Spinach Beef Cannelloni (Manicotti) Recipe
Garnishes
I always finish with chopped fresh parsley because it adds a lovely visual contrast and a subtle herbal lift that lightens the richness. A sprinkle of freshly grated Parmesan is another favorite — that nutty saltiness just takes this dish over the edge in the best way.
Side Dishes
My go-to sides with Spinach Beef Cannelloni (Manicotti) Recipe are a bright green salad with simple vinaigrette to counterbalance the richness, plus garlic bread for soaking up every last bit of sauce. Occasionally, I’ll toss together some roasted seasonal vegetables to add more variety and color to the plate.
Creative Ways to Present
For special occasions, I like plating each cannelloni tube individually on a warm plate with a drizzle of extra sauce around it, sprinkled with microgreens or basil leaves for an elegant finish. Another fun idea is assembling the cannelloni in a cast iron skillet for a rustic, family-style presentation that keeps everyone digging in.
Make Ahead and Storage
Storing Leftovers
I store leftovers covered tightly in the fridge for up to 4 days. When reheating, I pop individual portions into the microwave with a splash of water or extra sauce to keep the pasta moist. It reheats beautifully without losing flavor or texture — perfect for quick lunches the next day.
Freezing
I personally prefer freezing Spinach Beef Cannelloni (Manicotti) Recipe uncooked for best texture later. I add an extra ½ cup of water to the sauce, assemble the dish but don’t bake, then cover tightly and freeze. When ready to enjoy, I thaw overnight and then bake as usual. It tastes almost as fresh as the first time!
Reheating
For reheating previously cooked or thawed cannelloni, I cover the dish with foil and bake at 180°C (350°F) for about 20 minutes until warmed through. This method keeps the cheese melty and ensures the pasta stays tender without drying out.
FAQs
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Can I use fresh spinach instead of frozen for Spinach Beef Cannelloni (Manicotti) Recipe?
Absolutely! Using fresh spinach is a delicious alternative. Just blanch the spinach briefly in boiling water until wilted, then squeeze out as much liquid as possible before adding it to the filling. You’ll want about 200g (7oz) fresh spinach to replace 250g frozen.
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Do I need to pre-cook the cannelloni pasta before stuffing?
Nope! For this recipe, the cannelloni or manicotti tubes are stuffed dry and cook perfectly in the oven while baking in the sauce. Just make sure your sauce is a bit saucier to provide enough moisture for the pasta to soften.
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Can I prepare Spinach Beef Cannelloni (Manicotti) Recipe ahead of time?
Yes, you can assemble the dish ahead and refrigerate it for up to 24 hours before baking. This makes it a great option for entertaining or busy nights. Just bake it straight from the fridge when you’re ready.
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What can I substitute for beef in this recipe?
You can swap beef for ground turkey, chicken, or even a plant-based mince if you want a leaner or vegetarian-friendly version. Just adjust seasonings accordingly to keep the filling flavorful.
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How do I avoid watery filling when using spinach?
The key is to squeeze out as much excess moisture as possible after thawing frozen spinach or blanching fresh spinach. Use a clean kitchen towel or strong hands to press out water—this keeps your filling firm instead of soggy.
Final Thoughts
This Spinach Beef Cannelloni (Manicotti) Recipe holds a special place in my recipe book because it feels like a little Italian celebration tucked into every bite. It’s approachable but impressive, hearty yet balanced, and always sparks compliments around my dinner table. I hope you give it a go—you’ll love making it as much as eating it!
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Spinach Beef Cannelloni (Manicotti) Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 5 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Low Fat
Description
This Spinach Beef Cannelloni recipe is a hearty, comforting Italian-inspired dish featuring tender cannelloni tubes stuffed with a flavorful beef and spinach mixture, baked in a rich tomato sauce and topped with melted mozzarella cheese. Perfect for family dinners or entertaining guests, it combines fresh ingredients and simple steps to deliver a delicious homemade meal.
Ingredients
Cannelloni Sauce:
- 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 canned crushed tomato
- 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 chilli flakes (optional)
Spinach Beef Filling:
- 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 (or 200g fresh spinach, blanched and chopped)
- 1 beef bouillon cube, crumbled (or 1 tsp beef stock powder)
- 1/2 tsp pepper
- 1 tsp Worcestershire sauce
Cannelloni and Toppings:
- 21 – 24 cannelloni tubes (220g / 7oz) or 10 manicotti tubes
- 2 cups freshly grated mozzarella cheese (or other melting cheese)
- Chopped parsley for garnish (optional)
Instructions
- Prepare the Cannelloni Sauce: Heat 1 tbsp olive oil in a large saucepan over medium-high heat. Add minced garlic and chopped onion, and cook for 2 minutes until fragrant. Add finely chopped carrot and celery if using, cooking for an additional 5 minutes until softened. Pour in crushed tomatoes and chicken stock. Stir in thyme, oregano, salt, pepper, and chilli flakes if desired. Bring to a simmer, then reduce heat to medium, cover with a lid, and let it simmer gently for 10 minutes. Use a stick blender to blitz the sauce until smooth, or let it cool slightly then blend in a food processor. Set aside.
- Make the Spinach Beef Filling: Heat 1 tbsp olive oil in a large skillet over high heat. Add garlic and onion and cook for 2 minutes until softened. Add the lean beef mince, breaking it apart with a spoon, and cook until browned all over. Stir in the thawed, squeezed-dry spinach, then crumble in the beef bouillon cube, add Worcestershire sauce, pepper, and 1 cup of the prepared cannelloni sauce. Cook for 2 minutes to combine flavors. Remove from heat and allow to cool slightly for easier handling.
- Preheat the Oven and Assemble: Preheat your oven to 180°C (350°F). Transfer the beef filling into a piping bag fitted with a wide nozzle. Stand cannelloni tubes upright in a container and carefully pipe the filling into them. Alternatively, use a teaspoon or knife to stuff the tubes. Spread about 1 1/4 cups of the cannelloni sauce evenly in a 23x33cm (9×13 inch) baking dish. Arrange the filled cannelloni tubes on top of the sauce, then pour the remaining sauce evenly over them.
- Add Cheese and Bake: Sprinkle the grated mozzarella cheese evenly over the assembled dish. Cover loosely with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10 minutes until the cheese is melted, bubbly, and shows some golden spots.
- Serve: Remove the baked cannelloni from the oven. Sprinkle with chopped parsley if desired. Serve warm and enjoy your hearty spinach and beef cannelloni!
Notes
- Spinach: Frozen spinach is used here for convenience, but fresh spinach can be substituted by blanching 200g (~6-8 cups loosely packed) in boiling water until wilted, then chopped and squeezed dry.
- Beef Bouillon Cube: Adds extra flavor to the filling beyond salt; 1 tsp beef stock powder or granulated bouillon can be used as alternatives.
- Cannelloni: Typically a 250g packet contains 30 tubes; this recipe uses 21-24 tubes. Cannelloni tubes are 7cm long x 2cm wide and can be stuffed uncooked and baked. Manicotti tubes are a larger, ridged alternative; about 10 tubes suffice for this recipe. Rolling the filling in fresh lasagna sheets is also an option.
- Storage: Cooked leftovers keep well refrigerated for up to 4 days and can be reheated in the microwave. They freeze well—thaw before reheating. To freeze uncooked cannelloni, add an extra 1/2 cup water to the sauce, assemble as directed but do not bake, cover, cool, freeze. Thaw before baking.
- Nutrition is calculated per serving.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 34 g
- Cholesterol: 80 mg
