Spinach Beef Cannelloni (Manicotti)
Ingredients
Cannelloni 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 / broth, low sodium (or vegetable)
- 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, 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 other melting cheese)
- Chopped parsley, garnish (optional)
Instructions
- 1
Cannelloni 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.
- 2
Cannelloni Sauce - Add remaining Sauce ingredients then stir. Bring to simmer, lower heat to medium, cover with lid and simmer for 10 minutes.
- 3
Cannelloni Sauce - Use a stick blender to blitz until smooth (or cool slightly and use blender or food processor). Set aside.
- 4
Spinach Beef Filling - Heat oil in a large skillet over high heat. Add onion and garlic, cook 2 minutes.
- 5
Spinach Beef Filling - Add beef and cook, breaking it up as you go, until it all changes from red to brown.
- 6
Spinach Beef Filling - Stir in spinach, then add crumbled beef cube, Worcestershire sauce, pepper and 1 cup of Cannelloni Sauce. Stir, cook 2 minutes.
- 7
Spinach Beef Filling - Remove and cool slightly.
- 8
Assembly and Baking - Preheat oven to 180°C/350°F.
- 9
Assembly and Baking - Transfer Beef Filling into a piping bag with a wide nozzle. Stand cannelloni tubes upright in a container, then pipe filling in. (Or do this step with teaspoon/finger/dinner knife!).
- 10
Assembly and Baking - Spread about 1 1/4 cups Sauce in a 23x33cm / 9×13" dish. Lay the cannelloni on top, then pour over remaining Sauce.
- 11
Assembly and Baking - Sprinkle with cheese, loosely cover with foil.
- 12
Assembly and Baking - Bake 25 minutes, remove foil then bake a further 10 minutes until the cheese is bubbly with some golden spots.
- 13
Assembly and Baking - Remove from oven, sprinkle with parsley if using then serve!
