Introduction
Cannelloni is a classic Italian dish that features tube-shaped pasta filled with a variety of delicious ingredients and topped with rich sauces and cheese. This recipe combines a flavorful spinach beef filling with a delightful homemade sauce, making it a perfect comforting meal for any occasion. Whether you’re preparing a family dinner or entertaining friends, this dish is sure to impress.
Detailed Ingredients with Measures
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 crushed tomatoes, canned
– 2 cups (500ml) chicken stock/broth, low sodium (or vegetable)
– 1/2 tsp thyme
– 1/2 tsp oregano
– 1/2 tsp salt
– 1/2 tsp pepper
– 1/4 tsp chili 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
– 1 beef bouillon cube, crumbled
– 1/2 tsp pepper
– 1 tsp Worcestershire sauce
Cannelloni:
– 21 – 24 cannelloni tubes (220g/7oz) or 10 Manicotti tubes
– 2 cups mozzarella cheese, freshly grated (or another melting cheese)
– Chopped parsley, for garnish (optional)
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Yield
Serves 4-6
Instructions
Cannelloni Sauce:
1. Heat the olive oil in a large saucepan or pot over medium-high heat. Add the minced garlic and chopped onion, cooking for 2 minutes.
2. If using, add the carrot and celery, cooking for an additional 5 minutes.
3. Add the remaining sauce ingredients and stir to combine. Bring the mixture to a simmer, lower the heat to medium, cover with a lid, and simmer for 10 minutes.
4. Use a stick blender to blitz the sauce until smooth, or cool slightly and blend in a food processor. Set aside.
Spinach Beef Filling:
1. In a large skillet, heat the olive oil over high heat. Add the onion and garlic and cook for 2 minutes.
2. Add the lean beef mince, cooking while breaking it up until it turns from red to brown.
3. Stir in the spinach, crumbled beef bouillon cube, Worcestershire sauce, pepper, and 1 cup of the Cannelloni Sauce. Cook for an additional 2 minutes, then remove from heat and allow to cool slightly.
Assembly and Baking:
1. Preheat the oven to 180°C/350°F.
2. Transfer the beef filling to a piping bag with a wide nozzle. Stand the cannelloni tubes upright in a container, then pipe the filling into each tube (you can also use a teaspoon, finger, or dinner knife if necessary).
3. Spread about 1 1/4 cups of the sauce in a 23x33cm / 9×13″ dish. Lay the filled cannelloni on top, then pour the remaining sauce over the top.
4. Sprinkle with freshly grated cheese and loosely cover with foil.
5. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly with some golden spots.
6. Remove from the oven, sprinkle with chopped parsley if desired, and serve hot!
Detailed Directions and Instructions
CANNELLONI SAUCE:
1. Heat 1 tablespoon of olive oil in a large saucepan or pot over medium-high heat.
2. Add 2 minced garlic cloves and 1/2 finely chopped onion, cooking for 2 minutes until fragrant.
3. If using, add 1 small finely chopped carrot and 1 finely chopped celery rib, cooking for an additional 5 minutes until softened.
4. Stir in 800g of canned crushed tomatoes and 2 cups (500ml) of low sodium chicken stock (or vegetable stock).
5. Add 1/2 teaspoon each of thyme, oregano, salt, and pepper, along with 1/4 teaspoon of optional chili flakes.
6. Bring the mixture to a simmer, lower the heat to medium, cover with a lid, and let it simmer for 10 minutes.
7. Use a stick blender to blend the sauce until smooth, or allow to cool slightly and use a blender or food processor. Set aside.
SPINACH BEEF FILLING:
1. In a large skillet, heat 1 tablespoon of olive oil over high heat.
2. Add 1/2 finely chopped onion and 2 minced garlic cloves, cooking for 2 minutes until softened.
3. Add 500g of lean beef mince, cooking while breaking it apart until fully browned.
4. Stir in 250g of thawed chopped frozen spinach, squeezing out excess liquid before adding.
5. Add crumbled 1 beef bouillon cube, 1 teaspoon of Worcestershire sauce, and 1/2 teaspoon of pepper.
6. Incorporate 1 cup of the prepared Cannelloni Sauce into the mixture and cook for an additional 2 minutes.
7. Remove from heat and let cool slightly.
ASSEMBLY AND BAKING:
1. Preheat the oven to 180°C (350°F).
2. Transfer the beef filling into a piping bag fitted with a wide nozzle. Alternatively, you can use a teaspoon, finger, or dinner knife for filling.
3. Stand the cannelloni tubes upright in a container and pipe the filling inside each tube.
4. In a 23x33cm (9×13″) baking dish, spread approximately 1 1/4 cups of the sauce on the bottom.
5. Lay the filled cannelloni on top of the sauce, then pour the remaining sauce evenly over the cannelloni.
6. Sprinkle with 2 cups of freshly grated mozzarella cheese and loosely cover the dish with foil.
7. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and has some golden spots.
8. Once baked, remove from the oven and sprinkle with chopped parsley, if desired, then serve.
Notes
Note 1:
Ensure the frozen spinach is thoroughly thawed, and squeeze out any excess liquid to prevent the filling from becoming watery.
Note 2:
The beef bouillon cube adds depth of flavor to the beef filling. If unavailable, you can substitute with a teaspoon of beef stock or powder.
Note 3:
You can use either cannelloni tubes or manicotti tubes depending on your preference; both work well in this recipe.
Cook techniques
Sauteing Aromatics
Heat olive oil in a saucepan or skillet over medium high heat. Add minced garlic and finely chopped onion, and cook until fragrant and the onion is translucent. This technique builds a flavorful base for your sauce and filling.
Simmering
After adding the crushed tomatoes, chicken stock, and spices to the pan, simmering helps to meld the flavors together. Cover the pot and allow it to cook at medium heat, stirring occasionally to prevent sticking.
Blending
Use a stick blender or a traditional blender to blend the sauce until smooth. This technique ensures a creamy texture that’s perfect for coating the pasta.
Cooking Ground Meat
In a hot skillet, add olive oil and brown the ground beef. Break it apart with a spatula as it cooks to ensure even cooking and avoid clumping.
Incorporating Vegetables
After browning the beef, add thawed and squeezed spinach to the mixture. This technique incorporates nutrients and enhances the filling without excess moisture.
Piping Filling
Use a piping bag with a wide nozzle to fill the cannelloni tubes. This method is efficient for stuffing pasta evenly without spilling.
Baking
Spread sauce in a baking dish and layer the filled cannelloni on top before sprinkling cheese. Bake covered initially to allow steam to heat through, then uncover to achieve a bubbly, golden cheese topping.
FAQ
Can I use other types of meat in the filling?
Yes, you can substitute ground beef with ground turkey, chicken, or even sausage for different flavors.
Is it possible to make this recipe vegetarian?
Absolutely! Replace the beef with sautéed mushrooms or a mix of other vegetables, and use vegetable broth for the sauce.
Can I prepare the dish in advance?
Yes, you can prepare both the sauce and filling ahead of time, then assemble and bake on the day you plan to serve.
What is the best way to store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Can I freeze cannelloni?
Yes, you can freeze the assembled cannelloni before baking. Just ensure to cover tightly with plastic wrap and aluminum foil to prevent freezer burn.
Conclusion
This Cannelloni recipe featuring a rich and flavorful sauce along with a hearty spinach beef filling is sure to be a crowd-pleaser. Its combination of ingredients brings together a perfect balance of flavors and textures, making it a satisfying meal for any occasion.
Vegetarian Spinach and Ricotta Cannelloni
Replace the beef mince with ricotta cheese, add in fresh herbs like basil and parsley, and use the same spinach filling. Top it with a generous amount of cheese for a delicious vegetarian option.
Chicken and Mushroom Cannelloni
Substitute the beef with shredded cooked chicken and sautéed mushrooms. This variation adds a delightful earthy flavor and pairs wonderfully with the tomato sauce.
Seafood Cannelloni
Use a mixture of shrimp, crab meat, and scallops combined with ricotta and spinach for a seafood twist. This combination offers a light yet flavorful filling that complements the sauce beautifully.
Roasted Vegetable Cannelloni
Incorporate roasted vegetables such as zucchini, bell peppers, and eggplant into the filling along with the spinach. This makes for a colorful and nutritious plant-based dish.
Cheesy Jalapeño Cannelloni
Add diced jalapeños and a blend of spicy cheeses to the beef filling for a zesty kick. Serve with a side of sour cream to balance the heat.
Greek Style Cannelloni
Mix ground lamb with feta cheese, olives, and herbs like dill and oregano for a Mediterranean-inspired filling that pairs perfectly with the tomato sauce.
