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
Units
Scale
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
