Chef Mia

Mushroom & Bok Choy Stir-Fry 🥬 – Quick, Healthy & Delicious!

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Mushroom & Bok Choy Stir-Fry 🥬 – Quick, Healthy & Delicious!

Welcome to Our Delicious Mushroom and Bok Choy Stir-Fry!

This recipe is your new weeknight hero! Packed with the earthy goodness of mixed mushrooms and the crisp, fresh flavor of bok choy, this stir-fry is a delightful explosion of textures and tastes. It’s more than just a meal; it’s a testament to how vibrant, wholesome ingredients can come together to create something truly special with minimal effort. Whether you’re a seasoned cook or just starting your culinary journey, this dish is designed to be accessible, forgiving, and ultimately, incredibly rewarding. Get ready to impress yourself and your loved ones with this easy-to-make, family-favorite stir-fry.

The Building Blocks of Flavor

The secret to any great stir-fry lies in quality ingredients and proper preparation. Here’s what you’ll need to bring this Mushroom & Bok Choy Stir-Fry to life:

Main Vegetables

  • 2 heads of Bok Choy: Look for firm, bright green leaves. The crisp stalks will soften beautifully while the leaves wilt to tender perfection. Chinese bok choy is ideal due to its tender leaves and crunchy stems.
  • 1 lb Mixed Mushrooms: A combination works best for depth of flavor and texture. Consider shiitake for their deep umami, cremini for their meaty bite, and oyster mushrooms for a delicate sweetness. Clean them gently with a damp cloth or brush, avoid rinsing if possible.

Mushrooms (Detailed)**

  • Shiitake Mushrooms: Their rich, smoky flavor is incomparable. Remove tough stems before slicing.
  • Cremini (Baby Bella) Mushrooms: Offer a more robust flavor than white button mushrooms and a satisfying texture. Slice them evenly for consistent cooking.
  • Oyster Mushrooms: These have a subtle, almost floral taste and a delicate, silky texture. Gently tear larger clusters into bite-sized pieces.

Aromatics – The Flavor Foundation

  • 3 cloves Garlic: Minced, for that pungent, irresistible aroma. Adjust to your liking!
  • 1 inch Ginger: Freshly grated or finely minced, adding a warm, zesty kick.
  • 1 small Red Onion: Thinly sliced. Adds a touch of sweetness and a beautiful color. (Optional)

The Luscious Sauce

  • 3 tbsp Soy Sauce (or Tamari for gluten-free): The salty, umami backbone. Use low-sodium for better control.
  • 1 tbsp Oyster Sauce: Adds sweetness and glossy thickness. Vegetarian oyster sauce is a great alternative.
  • 1 tsp Sesame Oil: Toasted sesame oil for that nutty, aromatic finish. A little goes a long way!
  • 1 tsp Cornstarch (or arrowroot powder): To thicken the sauce just right. Mix with 2 tbsp of water to create a slurry before adding.
  • 1/4 tsp Red Pepper Flakes (Optional): For a hint of heat.
  • 2 tbsp Water or Vegetable Broth: To adjust consistency.

For Serving (Optional)

  • Cooked Rice (Jasmine, Basmati, or brown rice)
  • Toasted Sesame Seeds
  • Chopped Scallions (Green Onions)

Timing is Everything

This recipe is designed for efficiency without sacrificing flavor.

Prep time:
15 minutes
Cook time:
10-12 minutes
Total time:
25-27 minutes
Average Recipe:
Prep: 20 min | Cook: 15 min | Total: 35 min

A vibrant Mushroom and Bok Choy stir-fry in a glossy sauce, topped with sesame seeds and scallions, served next to fluffy rice.

Step-by-Step Stir-Fry Mastery

Follow these simple steps to create a restaurant-worthy stir-fry at home.

Step 1: Prep Your Ingredients

This is crucial for stir-frying! Wash and dry your bok choy thoroughly. Separate the leaves from the stems. Slice the stems into bite-sized pieces (about 1/2 inch thick) and roughly chop the leaves. Clean and slice your mushrooms. Mince the garlic and grate or mince the ginger. If using red onion, slice it thinly. If making the sauce from scratch, whisk together all sauce ingredients (soy sauce, oyster sauce, sesame oil, cornstarch slurry, water/broth, red pepper flakes) in a small bowl. Ensure your cornstarch is fully dissolved in the liquid to avoid lumps.

Step 2: Get Your Wok (or Pan) Hot

Heat a wok or a large, heavy-bottomed skillet over high heat. Add 1-2 tablespoons of high-smoke-point oil (like avocado, grapeseed, or peanut oil). Let the oil get shimmery but not smoking – this indicates it’s ready.

Step 3: Sauté the Aromatics

Once the oil is hot, add the minced garlic, ginger, and sliced red onion (if using). Stir-fry for about 30 seconds until fragrant. Be careful not to burn the garlic!

Step 4: Add the Mushrooms

Add your prepared mushrooms to the wok. Spread them out in a single layer as much as possible. Let them cook undisturbed for 1-2 minutes to allow them to brown and release their moisture. Then, stir-fry for another 3-5 minutes until they are tender and golden brown. You might need to add a splash more oil if the pan gets too dry.

Step 5: Introduce the Bok Choy

Add the sliced bok choy stems to the wok first. Stir-fry for about 2 minutes until they start to soften but still retain a slight crunch. Then, add the bok choy leaves and continue to stir-fry for another 1-2 minutes until the leaves are just wilted.

Step 6: Sauce It Up!

Give your prepared sauce mixture a quick stir to ensure the cornstarch hasn’t settled. Pour the sauce evenly over the vegetables in the wok. Stir continuously, allowing the sauce to bubble and thicken, coating all the ingredients. This should only take about 1-2 minutes.

Step 7: Toss and Serve

Once the sauce has thickened to your liking, remove the wok from the heat. Give everything a final toss to combine. Serve immediately over hot rice, garnished with toasted sesame seeds and chopped scallions if desired.

Nutritional Snapshot

This Mushroom & Bok Choy Stir-Fry is a nutritional powerhouse, offering a good balance of macronutrients and essential micronutrients. (Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes). A serving (without rice) typically provides:

  • Calories: Approx. 150-200 kcal
  • Protein: 5-8g
  • Fat: 8-12g (depending on oil used)
  • Carbohydrates: 10-15g
  • Fiber: 3-5g

It’s an excellent source of vitamins A and C, potassium, and antioxidants, thanks to the bok choy and mushrooms.

Healthier Alternatives & Flavor Swaps

While this recipe is already wonderfully healthy, here are some ways to customize it further or swap ingredients:

  • Lower Sodium: Use a low-sodium soy sauce or tamari. You can also increase the ginger and garlic for more flavor without added salt.
  • Vegetarian/Vegan: Swap oyster sauce for vegetarian stir-fry sauce or a bit more soy sauce mixed with a touch of maple syrup. Ensure your mushrooms are suitable (most are!).
  • Gluten-Free: Use tamari instead of soy sauce and ensure your oyster sauce alternative is gluten-free.
  • Leaner Protein Boost: Add cubed firm tofu, tempeh, edamame, or pre-cooked chicken or shrimp during the last few minutes of cooking.
  • More Veggies: Feel free to add sliced bell peppers, snap peas, broccoli florets, or carrots for extra color and nutrients. Stir-fry them according to their cooking times.
  • Spice Level: Adjust red pepper flakes, add a dash of sriracha, or a small amount of chili paste for more heat.

Serving Suggestions

This stir-fry is incredibly versatile! Serve it:

  • As a main dish over fluffy steamed jasmine rice, brown rice, or quinoa.
  • As a side dish to grilled chicken, fish, or your favorite protein.
  • Tucked into whole wheat wraps or lettuce cups for a lighter meal.
  • With a sprinkle of toasted sesame seeds, chopped fresh scallions, or a drizzle of chili oil for extra flair.

Common Stir-Fry Mistakes to Avoid

Don’t let these common errors derail your stir-fry dreams:

  • Overcrowding the Pan: This steams your ingredients instead of stir-frying them, leading to soggy vegetables. Cook in batches if necessary.
  • Not Hot Enough Pan: High heat is essential for achieving that signature stir-fry char and quick cooking.
  • Wet Ingredients: Ensure your vegetables, especially mushrooms, are dry before adding them to the hot pan.
  • Adding Ingredients Out of Order: Cook denser ingredients (like bok choy stems and mushrooms) before adding faster-cooking ones (like leaves).
  • Pre-made Sauce with Starch: If your bottled sauce already contains thickeners, you might not need additional cornstarch. Adjust accordingly.

Storing Your Stir-Fry

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. For best results, add a splash of water or broth when reheating to prevent drying out. Note that the bok choy may lose some of its crispness upon reheating.

The Final Chop

And there you have it – a delicious, healthy, and incredibly quick Mushroom and Bok Choy Stir-Fry that’s perfect for any occasion! It’s a testament to the power of simple, fresh ingredients and a fun, fast cooking method. Give this recipe a try and discover for yourself how easy it is to eat well, even on your busiest days. We’d love to hear how yours turned out! Share your thoughts and any variations in the comments below!

Frequently Asked Questions

***What kind of mushrooms are best for this stir-fry?***

A mix of mushrooms provides the best flavor and texture. Shiitake mushrooms offer a rich, umami depth, cremini mushrooms bring a meaty texture, and oyster mushrooms add delicate sweetness. Feel free to use your favorites!

***Can I use regular cabbage instead of bok choy?***

Yes, you can! While bok choy offers a unique tender-leaf, crisp-stem combination, regular green cabbage or Napa cabbage can be substituted. Slice them similarly to the bok choy leaves for a comparable texture.

***How do I make the sauce thicker?***

The cornstarch slurry is key. Ensure it’s mixed well before adding and cooked for at least a minute over heat. If it’s still too thin, you can make another small slurry (1 tsp cornstarch + 2 tsp cold water) and stir it in, cooking until thickened.

***Is this recipe suitable for meal prep?***

Absolutely! This stir-fry holds up well for a few days in the refrigerator. Portion it out into containers with your choice of grain for easy grab-and-go lunches or dinners throughout the week.

***Can I add other vegetables to this stir-fry?***

Definitely! Broccoli florets, sliced bell peppers (any color), snap peas, carrots, snow peas, or even a handful of spinach are excellent additions. Just remember to add them in order of cooking time – harder vegetables first.

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Mushroom and Bok Choy Stir-Fry – Quick and Healthy Recipe

  • Author: Chef Mia
Print Recipe

Description

Welcome to our deliciousMushroom and Bok Choy Stir-Fryrecipe! This dish is packed with the goodness of fresh veggies and the rich umami flavor of mixed mushrooms. If you’re looking for a healthy, easy-to-make stir-fry, you’re in the right place. This recipe is perfect for busy weeknights and is sure to become a family favorite!

Ingredients

Scale
  • 2 tablespoonsvegetable oil(or other neutral oil)
  • 3cloves garlic, minced
  • 1 tablespoonfresh ginger, minced
  • 1pound mixed mushrooms(such as shiitake, cremini, and button mushrooms), sliced
  • 4 cupsbok choy, chopped
  • 2 tablespoonssoy sauce
  • 1 tablespoonoyster sauce(optional for a richer flavor)
  • 1 teaspoonsesame oil
  • 1 teaspooncornstarch(mixed with2 tablespoonsof water, optional for thickening)
  • Salt and pepper to taste
  • Sliced green onions and sesame seedsfor garnish
  • For a gluten-free option, use tamari instead of soy sauce.
  • For a vegan stir-fry, omit the oyster sauce or substitute it with hoisin sauce.

Instructions

  1. Start by heatingvegetable oilin a large wok or skillet over medium-high heat. Once the oil is hot, add theminced garlicandginger, and stir constantly for about 30 seconds until they release their fragrance.
  2. Next, toss in thesliced mushrooms. Cook them for about 5-7 minutes until they start to brown and release their juices. Stir occasionally to ensure even cooking.
  3. Once the mushrooms are browned, add thechopped bok choyto the wok. Stir and cook for 3-4 minutes until the leaves are wilted and the stems are tender.
  4. Pour in thesoy sauce,oyster sauce(if using), andsesame oil, stirring to coat the vegetables evenly. For a thicker sauce, mixcornstarchwith water and stir it into the pan. Let the sauce cook for another minute until it thickens.
  5. Season the stir-fry withsalt and pepper to taste, and transfer it to a serving dish. Garnish withsliced green onionsandsesame seedsfor added flavor and presentation.

Notes

Use fresh garlic and ginger:Fresh ingredients provide the best flavor. If you’re in a pinch, ground versions can work, but the flavor won’t be as vibrant.
Adjust the sauce to taste:You can add more soy sauce or sesame oil depending on your flavor preferences. If you like it spicy, add some chili flakes or Sriracha.
Pre-cut the vegetables:Prepping the bok choy and mushrooms ahead of time can make this stir-fry even faster to prepare.

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Delicious Apple Coffee Cakes with Easy Recipes

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Table of Contents

Delicious Apple Coffee Cakes with Easy Recipes

Introduction: Embrace the Comforting Fall Flavors

Are you craving a dessert that captures the essence of autumn with every bite? If you’re like many home bakers, finding that perfect balance between spiced apples and a tender cake can feel like a quest. This Easy Apple Pie Coffee Cake is designed to be your ultimate answer. It masterfully blends the heartwarming, cinnamon-kissed flavors of beloved apple pie with the comforting, soft, and incredibly moist texture of a classic coffee cake. Forget complicated steps; with a simple yellow cake mix as your foundation, a luscious apple filling, and a delightfully crunchy oat streusel topping, this recipe promises a treat that’s perfect for those cozy weekend mornings, an afternoon pick-me-up, or any occasion calling for a touch of homemade magic. Let’s dive into creating a delightful experience that will fill your home with irresistible aromas!

Ingredients: Gathering Your Sweet and Spiced Treasures

Gathering your ingredients is the first step to a successful bake. Here’s what you’ll need to create this delightful Apple Pie Coffee Cake. For the best results, we recommend using fresh, ripe apples.

  • For the Cake:

    • 1 box (15.25 oz) yellow cake mix (look for a moist-style mix for extra tenderness)
    • 3 large eggs (room temperature for better emulsification)
    • 1/2 cup vegetable oil (can substitute with a neutral-flavored oil like canola or melted unsalted butter for a richer flavor)
    • 1 cup milk (whole milk provides the richest texture; almond or oat milk can be used as dairy-free alternatives)
    • 1 teaspoon vanilla extract (for that classic comforting aroma)
  • For the Apple Filling:

    • 3-4 medium apples, peeled, cored, and diced (about 3 cups) (Honeycrisp, Gala, or Fuji are excellent choices for their sweet-tart balance and firm texture that holds up well to baking)
    • 1/4 cup granulated sugar (adjust to apple sweetness)
    • 1 teaspoon ground cinnamon (for that quintessential apple pie spice)
    • 1/4 teaspoon ground nutmeg (adds a warm, aromatic depth)
    • 1 tablespoon lemon juice (brightens the apple flavor and prevents browning)
    • 1 tablespoon all-purpose flour (to thicken the juices slightly)
  • For the Oat Streusel Topping:

    • 1 cup all-purpose flour
    • 1/2 cup packed light brown sugar (for that delightful caramel note)
    • 1 teaspoon ground cinnamon
    • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes (cold butter is key for a crumbly texture)
    • 1/2 cup rolled oats (old-fashioned oats provide the best texture; quick oats can be used but may result in a finer crumb)

Timing Your Culinary Adventure

Prep time: 25 minutes
Cook time: 40-50 minutes
Total time: 1 hour 5 minutes – 1 hour 15 minutes

Compared to a traditional homemade apple pie (which can take over an hour just for prep and baking), this Ease Apple Pie Coffee Cake is wonderfully efficient. Typical coffee cake recipes often fall within a similar total time, but the beauty here is the integration of fruit and spice with such minimal effort. This recipe shaves off significant prep time thanks to the cake mix base, making it an ideal choice for busy bakers who still crave exceptional results.

Delicious Apple Coffee Cake with Streusel Topping

Step-by-Step Instructions: Crafting Your Apple Coffee Cake

Step 1: Preheat and Prepare Your Baking Canvas

Let’s get your kitchen ready! Preheat your oven to 350°F (175°C). This consistent temperature is crucial for even baking. Now, grab a 9×13 inch baking pan. Grease it thoroughly with softened butter or non-stick cooking spray, and then lightly dust it with flour. This step is your insurance policy against sticking, ensuring your beautiful cake slides out with ease. You can also line the bottom with parchment paper for even easier removal.

Step 2: Create the Dreamy Cake Batter

In a large mixing bowl, combine your yellow cake mix, 3 large eggs, 1/2 cup vegetable oil, 1 cup milk, and 1 teaspoon vanilla extract. Using an electric mixer (handheld or stand mixer with paddle attachment) beat on medium speed for about 2 minutes, or until the batter is smooth and well combined. Scrape down the sides of the bowl as needed to ensure everything is incorporated. The batter should be thick yet pourable. Don’t overmix; just combine until smooth.

Step 3: Mix Up That Luscious Apple Filling

In a separate medium bowl, gently toss your diced apples with 1/4 cup granulated sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1 tablespoon lemon juice, and 1 tablespoon flour. Stir until the apple pieces are evenly coated with the spices and sugar. This mixture will provide pockets of warm, spiced apple goodness throughout your cake. The flour helps to absorb some of the apple’s natural juices, preventing the cake from becoming too wet.

Step 4: Craft the Irresistible Oat Streusel

Now for the best part – the crunchy topping! In another bowl, whisk together 1 cup all-purpose flour, 1/2 cup packed light brown sugar, and 1 teaspoon cinnamon. Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, your fingertips, or a fork, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the 1/2 cup rolled oats. Make sure the butter is well distributed to create those lovely, buttery clusters. Your streusel should have some larger clumps and some finer crumbs; this texture is key!

Step 5: Assemble Your Masterpiece

Pour about two-thirds of the cake batter into your prepared 9×13 inch baking pan, spreading it evenly. Spoon the apple filling evenly over the batter, making sure to distribute the apples and any accumulated juices. Dollop or sprinkle the remaining one-third of the cake batter over the apple filling. This creates a lovely layered effect. Finally, generously sprinkle the prepared oat streusel topping evenly over the entire surface of the cake.

Step 6: Bake to Golden Perfection

Place the assembled cake into your preheated oven. Bake for 40-50 minutes, or until a wooden skewer or toothpick inserted into the center of the cake (avoiding an apple piece) comes out clean. The streusel topping should be golden brown and fragrant. Keep an eye on it during the last 10 minutes of baking; if the topping seems to be browning too quickly, you can loosely tent the pan with aluminum foil.

Step 7: Cool and Savor

Once baked to perfection, remove the cake from the oven and let it cool in the pan on a wire rack for at least 20-30 minutes before slicing and serving. This allows the cake to set properly and makes it easier to cut clean portions. The aroma that fills your kitchen during this cooling period is simply divine!

Nutritional Information: A Delectable Delight

  • Calories: Approx. 350-450 per serving (varies based on exact ingredients and serving size)
  • Fat: Approx. 18-25g
  • Carbohydrates: Approx. 45-55g
  • Protein: Approx. 4-6g
  • Sugar: Approx. 25-35g

Please note: This is an approximate nutritional estimate. Actual values may vary based on the specific brands of ingredients used and serving portions.

Healthier Alternatives: Lighter, But Still Delicious

While this Apple Pie Coffee Cake is a delightful treat, you can make it a bit lighter without sacrificing too much flavor:

  • Cake Mix: Opt for a whole wheat cake mix or a reduced-sugar version if available. You could also experiment with a spice cake mix for more intense flavor.
  • Fat: Replace some or all of the vegetable oil with unsweetened applesauce in the cake batter. For the streusel, use a reduced-fat butter substitute or coconut oil, though this may alter the texture slightly.
  • Sugar: Reduce the amount of sugar in both the filling and the streusel topping. Natural sweeteners like maple syrup or honey can be used, but be mindful they can affect the moisture content and browning.
  • Flour: In the streusel, substitute half of the all-purpose flour with whole wheat flour for added fiber.
  • Apples: Use fewer apples and more of the cake batter, or focus on the natural sweetness of your chosen apple variety.

Serving Suggestions: Elevate Your Experience

This Apple Pie Coffee Cake is heavenly on its own, but here are a few ways to make it even more special:

  • Warm & Creamy: Serve slices warm with a dollop of whipped cream, a scoop of vanilla bean ice cream, or a drizzle of caramel sauce.
  • Breakfast Boost: Enjoy a slice with your morning coffee or tea for a decadent breakfast treat. It’s a great alternative to traditional pastries.
  • Add Nuts: For extra crunch and flavor, add chopped pecans or walnuts to the streusel topping.
  • Dusting: A light dusting of powdered sugar or an extra sprinkle of cinnamon can add a final touch of elegance.

Common Mistakes to Avoid

  • Overmixing the Batter: Overmixing can develop the gluten in the cake mix, resulting in a tough cake rather than a tender crumb. Mix just until combined.
  • Using Warm Butter for Streusel: Cold butter is essential for creating a crumbly streusel topping. If the butter is too warm, it will melt into the flour and create a paste rather than delightful crumbles.
  • Uneven Apple Distribution: Ensure the apple filling is spread as evenly as possible so each slice gets a good portion of fruit.
  • Cutting Too Soon: Allow the cake to cool sufficiently before slicing. Cutting into a hot cake can cause it to fall apart.
  • Incorrect Baking Temperature: Ensure your oven is accurately preheated. An oven that’s too hot can burn the topping before the cake is cooked through, while one that’s too cool can lead to a dense, underbaked cake.

Storing Tips: Keeping Your Cake Fresh

  • Room Temperature: Store cooled cake in an airtight container at room temperature for up to 3 days. Ensure it’s fully cooled before covering to prevent condensation.
  • Refrigeration: For longer storage (up to 5 days), refrigerate the cake in an airtight container. The texture might become slightly firmer, so it’s best served at room temperature or gently warmed.
  • Freezing: This cake freezes beautifully. Wrap individual slices or the entire cooled cake tightly in plastic wrap, then in aluminum foil or a freezer-safe bag. Freeze for up to 2-3 months. Thaw overnight in the refrigerator or at room temperature. Reheat gently in a low oven or microwave if desired.

Conclusion: Your New Favorite Fall Treat

This Easy Apple Pie Coffee Cake is more than just a recipe; it’s an experience. It brings together the best of two beloved baked goods into one simple, show-stopping dessert. The combination of moist cake, spiced apples, and crunchy streusel is truly irresistible. Perfect for any occasion and incredibly forgiving for bakers of all levels, it’s guaranteed to become a staple in your home, especially as the leaves begin to turn.

Frequently Asked Questions

***What kind of apples should I use?***

Firm, tart-sweet apples like Honeycrisp, Gala, Fuji, or Granny Smith work best. They hold their shape during baking and offer a balanced flavor to complement the sweet cake and streusel.

***Can I make this without a cake mix?***

Yes, absolutely! You can adapt a standard yellow or pound cake recipe for this. You’ll need to adjust the liquid and fat proportions to match what the cake mix calls for. However, for simplicity and speed, the cake mix is highly recommended.

***How do I get the streusel to be nice and crunchy?***

Ensuring your butter is cold and cutting it into the dry ingredients until it forms coarse crumbs is key. Using rolled oats also adds to the crunch. Baking until golden brown and not over-baking the cake can also help maintain streusel crispness.

***Can I add other fruits or spices?***

Certainly! You could add a handful of fresh or dried cranberries for a tart contrast, or even some chopped pears alongside the apples. For spices, a pinch of ground cloves or ginger could be added to the apple filling or streusel for extra warmth.

***My cake is browning too quickly on top. What should I do?***

If you notice the streusel topping or edges of the cake browning too rapidly before the center is cooked, loosely tent the baking pan with aluminum foil. This will shield the cake from direct heat and allow it to bake through without the top burning.

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Easy Apple Pie Coffee Cake

  • Author: Chef Mia
Print Recipe

Description

ThisEasy Apple Pie Coffee Cakecombines the warm, spiced flavors of apple pie with the soft, moist texture of a coffee cake. With a simple yellow cake mix base, a sweet apple filling, and a crunchy oat streusel topping, this is a perfect dessert or breakfast treat!

Ingredients

Scale
  • 1box yellow cake mix½ cupunsalted butter, melted¼ cupwater3large eggs
  • ½ cupunsalted butter, melted¼ cupwater3large eggs
  • ¼ cupwater3large eggs
  • 3large eggs
  • 1can (21 oz) apple pie filling1 teaspooncinnamon½ cupbrown sugar, packed½ cuprolled oats¼ cupall-purpose flour¼ cupchopped pecans or walnuts (optional)
  • 1 teaspooncinnamon½ cupbrown sugar, packed½ cuprolled oats¼ cupall-purpose flour¼ cupchopped pecans or walnuts (optional)
  • ½ cupbrown sugar, packed½ cuprolled oats¼ cupall-purpose flour¼ cupchopped pecans or walnuts (optional)
  • ½ cuprolled oats¼ cupall-purpose flour¼ cupchopped pecans or walnuts (optional)
  • ¼ cupall-purpose flour¼ cupchopped pecans or walnuts (optional)
  • ¼ cupchopped pecans or walnuts (optional)
  • ½ cuppowdered sugar1–2tablespoons milk
  • 1–2tablespoons milk

Instructions

  1. 1️⃣Preheat and prepare the pan:Preheat your oven to350°F (175°C)and grease a9×13-inchbaking dish.
  2. 2️⃣Mix the cake batter:In a large mixing bowl, combine the yellow cake mix, melted butter, water, and eggs. Mix until the batter is smooth and well incorporated.3️⃣Layer the first half of the batter:Spreadhalfof the batter evenly into the greased baking dish.4️⃣Add the apple pie filling:Spoon theapple pie fillingover the batter, spreading it gently. Sprinklecinnamonevenly over the apples.5️⃣Prepare the streusel topping:In a separate bowl, mix together thebrown sugar, rolled oats, flour, and chopped nuts (if using)until combined.6️⃣Layer the streusel topping:Evenly sprinkle the oat mixture over the apple pie filling.7️⃣Add the remaining batter:Carefully pour and spread theremaining cake batterover the top of the oat and apple layers. Spread gently to cover everything.8️⃣Bake the cake:Bake for30–35 minutes, or until a toothpick inserted into the center comes out clean.9️⃣Prepare the glaze:While the cake bakes, whisk together thepowdered sugarwithmilk(adding a little at a time) until you get a smooth, drizzling consistency.🔟Cool and drizzle:Let the cake cool slightly before drizzling the glaze over the top. Allow it to set for a few minutes before serving.
  3. 3️⃣Layer the first half of the batter:Spreadhalfof the batter evenly into the greased baking dish.4️⃣Add the apple pie filling:Spoon theapple pie fillingover the batter, spreading it gently. Sprinklecinnamonevenly over the apples.5️⃣Prepare the streusel topping:In a separate bowl, mix together thebrown sugar, rolled oats, flour, and chopped nuts (if using)until combined.6️⃣Layer the streusel topping:Evenly sprinkle the oat mixture over the apple pie filling.7️⃣Add the remaining batter:Carefully pour and spread theremaining cake batterover the top of the oat and apple layers. Spread gently to cover everything.8️⃣Bake the cake:Bake for30–35 minutes, or until a toothpick inserted into the center comes out clean.9️⃣Prepare the glaze:While the cake bakes, whisk together thepowdered sugarwithmilk(adding a little at a time) until you get a smooth, drizzling consistency.🔟Cool and drizzle:Let the cake cool slightly before drizzling the glaze over the top. Allow it to set for a few minutes before serving.
  4. 4️⃣Add the apple pie filling:Spoon theapple pie fillingover the batter, spreading it gently. Sprinklecinnamonevenly over the apples.
  5. 5️⃣Prepare the streusel topping:In a separate bowl, mix together thebrown sugar, rolled oats, flour, and chopped nuts (if using)until combined.6️⃣Layer the streusel topping:Evenly sprinkle the oat mixture over the apple pie filling.7️⃣Add the remaining batter:Carefully pour and spread theremaining cake batterover the top of the oat and apple layers. Spread gently to cover everything.8️⃣Bake the cake:Bake for30–35 minutes, or until a toothpick inserted into the center comes out clean.9️⃣Prepare the glaze:While the cake bakes, whisk together thepowdered sugarwithmilk(adding a little at a time) until you get a smooth, drizzling consistency.🔟Cool and drizzle:Let the cake cool slightly before drizzling the glaze over the top. Allow it to set for a few minutes before serving.
  6. 6️⃣Layer the streusel topping:Evenly sprinkle the oat mixture over the apple pie filling.7️⃣Add the remaining batter:Carefully pour and spread theremaining cake batterover the top of the oat and apple layers. Spread gently to cover everything.8️⃣Bake the cake:Bake for30–35 minutes, or until a toothpick inserted into the center comes out clean.9️⃣Prepare the glaze:While the cake bakes, whisk together thepowdered sugarwithmilk(adding a little at a time) until you get a smooth, drizzling consistency.🔟Cool and drizzle:Let the cake cool slightly before drizzling the glaze over the top. Allow it to set for a few minutes before serving.
  7. 7️⃣Add the remaining batter:Carefully pour and spread theremaining cake batterover the top of the oat and apple layers. Spread gently to cover everything.
  8. 8️⃣Bake the cake:Bake for30–35 minutes, or until a toothpick inserted into the center comes out clean.9️⃣Prepare the glaze:While the cake bakes, whisk together thepowdered sugarwithmilk(adding a little at a time) until you get a smooth, drizzling consistency.🔟Cool and drizzle:Let the cake cool slightly before drizzling the glaze over the top. Allow it to set for a few minutes before serving.
  9. 9️⃣Prepare the glaze:While the cake bakes, whisk together thepowdered sugarwithmilk(adding a little at a time) until you get a smooth, drizzling consistency.🔟Cool and drizzle:Let the cake cool slightly before drizzling the glaze over the top. Allow it to set for a few minutes before serving.
  10. 🔟Cool and drizzle:Let the cake cool slightly before drizzling the glaze over the top. Allow it to set for a few minutes before serving.

Notes

For extra apple flavor, add½ teaspoon apple pie spiceto the streusel.If you prefer a more homemade touch, swap thecanned apple pie fillingwithfresh apples sautéed with cinnamon, sugar, and butter.Try substitutingspice cake mixfor the yellow cake mix for a deeper, autumnal flavor.
If you prefer a more homemade touch, swap thecanned apple pie fillingwithfresh apples sautéed with cinnamon, sugar, and butter.Try substitutingspice cake mixfor the yellow cake mix for a deeper, autumnal flavor.
Try substitutingspice cake mixfor the yellow cake mix for a deeper, autumnal flavor.

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Spinach & Ricotta Pasta Bake – Cheesy, Easy & Oh-So Delicious!

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Spinach & Ricotta Pasta Bake – Cheesy, Easy & Oh-So Delicious!

Craving a Comforting Pasta Dish That’s Both Quick and Delicious?

Welcome, pasta lovers! If you’re looking for a quick and satisfying meal to enjoy during a busy week, this Spinach & Ricotta Pasta Bake is the perfect dish to try. On average, weeknight dinners can take about 45 minutes to prepare and cook. This recipe, however, champions efficiency, coming in at a total of just under an hour, making it an excellent choice for those hectic evenings. It combines the creamy goodness of ricotta and mozzarella with the fresh taste of spinach, all baked to perfection. Whether you’re a fan of classic pasta bakes or just looking for a hearty dish, this recipe will surely impress your taste buds and your family. Get ready to elevate your weeknight dinner game with minimal fuss!

Ingredients for Your Creamy Spinach & Ricotta Pasta Bake

Gathering your ingredients is the first step to culinary success. This recipe emphasizes fresh, vibrant flavors that come together beautifully. For the best taste and texture, opt for whole milk ricotta and good quality mozzarella.

  • 1 pound (450g) pasta (penne, rigatoni, or ziti work beautifully)
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped (adds a sweet, aromatic base)
  • 2-3 cloves garlic, minced (for that pungent, savory kick)
  • 10 ounces (280g) fresh spinach, roughly chopped (or frozen, thawed and squeezed dry – for a tender, earthy note)
  • 15 ounces (425g) whole milk ricotta cheese (for unparalleled creaminess)
  • 1 large egg, lightly beaten (helps bind the filling together)
  • 1/2 cup grated Parmesan cheese (adds a salty, nutty depth)
  • 1 teaspoon dried Italian seasoning (a blend of oregano, basil, thyme, and rosemary for classic Italian aroma)
  • Salt and freshly ground black pepper to taste (essential for balancing flavors)
  • 2 cups (about 8 ounces/225g) shredded mozzarella cheese (for that irresistible gooey pull)
  • Optional: Pinch of nutmeg (enhances the creaminess of dairy)

Substitutions & Additions:

  • Pasta: Any short pasta shape will work. Gluten-free pasta is a great alternative.
  • Ricotta: For a lighter option, use part-skim ricotta, but whole milk offers superior creaminess. Cottage cheese can also be used in a pinch.
  • Spinach: Kale or Swiss chard can be used, but they will require longer wilting.
  • Cheese: Provolone or a shredded Italian blend can substitute some of the mozzarella.
  • Herbs: Fresh basil or parsley can be added for a burst of fresh flavor.

Timing Your Delicious Creation

Prep time:
20 minutes
Cook time:
35-40 minutes
Total time:
55-60 minutes

Compared to many complex pasta bakes that can take well over an hour, this Spinach & Ricotta Pasta Bake is a speedy delight. It fits perfectly into a busy schedule, offering a hearty meal without an extensive time commitment.

A delicious looking spinach and ricotta pasta bake in a baking dish, bubbly and golden brown.

Step-by-Step Instructions for a Perfect Bake

Let’s get cooking! Follow these simple steps to create a truly delightful pasta bake.

Step 1: Preheat and Prepare

First things first – get your oven ready! Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or a little butter. This will ensure your bake doesn’t stick and releases beautifully.

Step 2: Cook the Pasta

Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions, but drain it 1-2 minutes *before* it reaches al dente (it will finish cooking in the oven). You want it slightly undercooked as it will absorb liquid and soften further during baking. Drain the pasta well and set aside.

Step 3: Make the Ricotta Spinach Filling

While the pasta is cooking, let’s build that luscious filling. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant – be careful not to burn it!

Add the chopped fresh spinach (or thawed frozen spinach) to the skillet. If using fresh, cook, stirring occasionally, until it wilts down completely. If using frozen, just heat it through. If there’s excess moisture, drain it off.

In a large bowl, combine the ricotta cheese, lightly beaten egg, grated Parmesan cheese, Italian seasoning, and a pinch of nutmeg (if using). Season generously with salt and freshly ground black pepper. Stir in the cooked spinach and onion mixture until everything is well combined. This is the heart of your creamy bake!

Step 4: Assemble the Bake

Now it’s time to bring it all together. Add the slightly undercooked pasta to the bowl with the ricotta and spinach mixture. Gently toss to coat the pasta evenly. Pour half of this pasta mixture into your prepared baking dish. Sprinkle about half of the shredded mozzarella cheese over this layer.

Top with the remaining pasta mixture, spreading it out evenly. Finish by sprinkling the rest of the mozzarella cheese over the top, ensuring good coverage for a beautiful golden crust.

Step 5: Bake to Golden Perfection

Place the baking dish in the preheated oven. Bake for 35-40 minutes, or until the cheese is melted, bubbly, and golden brown on top. You’ll know it’s ready when you see those irresistible cheese strings pulling away!

Once out of the oven, let the pasta bake rest for about 5-10 minutes before serving. This allows the flavors to meld and the bake to set slightly, making it easier to serve neat portions. Trust me, the anticipation is worth it!

Approximate Nutritional Information

While exact nutritional values can vary based on specific ingredients and portion sizes, a typical serving of this Spinach & Ricotta Pasta Bake (based on 6 servings) is approximately:

  • Calories: 450-550 kcal
  • Protein: 25-30g
  • Fat: 20-28g (including saturated fat)
  • Carbohydrates: 40-50g
  • Fiber: 3-5g
  • Sodium: Varies based on cheese and added salt.

This is an estimate and can be adjusted based on your ingredients.

Healthier Alternatives with Flavor

Looking to make this pasta bake even lighter without sacrificing taste? Here are some swaps:

  • Whole Wheat Pasta: Opt for whole wheat or lentil pasta for added fiber and protein.
  • Part-Skim Ricotta/Mozzarella: Use part-skim versions of these cheeses. While the creaminess might be slightly reduced, the flavor will still be excellent.
  • Greek Yogurt: Replace some of the ricotta with plain Greek yogurt for a protein boost and a tangy creaminess.
  • Extra Veggies: Boost the vegetable content by adding finely chopped zucchini, mushrooms, or bell peppers to the onion and garlic sauté.
  • Reduced Cheese Topping: Use a lighter sprinkle of mozzarella or mix it with whole wheat breadcrumbs for a lighter crust.

Serving Suggestions

This Spinach & Ricotta Pasta Bake is a complete meal on its own, but it pairs wonderfully with a few simple additions:

  • A fresh green salad with a light vinaigrette provides a refreshing contrast to the rich pasta.
  • Garlic bread or crusty bread for soaking up any extra sauce.
  • Steamed or roasted broccoli or green beans for an extra serving of vegetables.

Common Mistakes to Avoid

To ensure your pasta bake turns out perfectly every time, keep these common pitfalls in mind:

  • Overcooking Pasta: Remember, the pasta will cook more in the oven. Draining it al dente prevents a mushy final dish.
  • Not Draining Spinach/Ricotta Properly: Excess liquid can make your bake watery. Squeeze spinach dry and ensure ricotta isn’t too wet.
  • Under-seasoning: Don’t be shy with salt and pepper! The cheese and pasta need proper seasoning to shine.
  • Skipping the Rest Time: Patience is key! Letting the bake rest allows it to set, making it easier to serve.

Storing Tips for Leftovers

Leftovers are a great bonus! Cool the pasta bake completely. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave individual portions. You can add a splash of milk or water and cover with foil when reheating in the oven to keep it moist.

Your New Go-To Pasta Bake!

This Spinach & Ricotta Pasta Bake is a testament to how simple ingredients can create something truly extraordinary. It’s comforting, incredibly satisfying, and surprisingly easy to make. Perfect for family dinners, potlucks, or even a solo indulgence, this recipe is sure to become a staple in your kitchen. Try it this week and let the cheesy, creamy goodness win you over!

Ready to dive in? Gather your ingredients and get ready to create this culinary masterpiece!

Frequently Asked Questions (FAQs)

***Can I make this pasta bake ahead of time?***

Yes! You can assemble the entire bake up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate. You may need to add an extra 10-15 minutes to the baking time if baking directly from the fridge.

***What kind of pasta is best for a pasta bake?***

Short, sturdy pasta shapes like penne, rigatoni, ziti, or fusilli are ideal. They hold their shape well and have nooks and crannies to capture the creamy sauce and spinach filling.

***Can I add meat to this recipe?***

Absolutely! You can brown about 1/2 pound of ground Italian sausage or ground beef and add it to the spinach and onion mixture before combining with the ricotta for a heartier version.

***How do I ensure the cheese topping gets nice and golden?***

Make sure your oven is properly preheated. If the bake is bubbling and cooked through but the top isn’t golden enough, you can briefly turn on the broiler for the last 1-2 minutes, watching it very carefully to prevent burning.

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Spinach & Ricotta Pasta Bake – Easy, Cheesy & Delicious

  • Author: Chef Mia
Print Recipe

Description

Welcome, pasta lovers! If you’re looking for a quick and satisfying meal to enjoy during a busy week, thisSpinach & Ricotta Pasta Bakeis the perfect dish to try. It combines the creamy goodness of ricotta and mozzarella with the fresh taste of spinach, all baked to perfection. Whether you’re a fan of classic pasta bakes or just looking for a hearty dish, this recipe will surely impress.

Ingredients

  • Ricotta Mixture:
  • Shortcut Pasta Sauce:

Instructions

  1. Step 1:Preheat your oven to 350°F (180°C). Begin by making the pasta sauce. Pour out ¼ cup of the passata to make room for additional flavors, then add garlic, herbs, onion powder, and seasonings to the bottle. Shake it well to mix everything together.
  2. Step 2:Cook the pasta according to the package instructions, but subtract one minute from the cooking time. Before draining the pasta, scoop out a mugful of pasta water and set it aside.
  3. Step 3:In a large bowl, combine all the ingredients for the ricotta mixture. If the mixture feels too thick, add a splash of the reserved pasta water to achieve a creamy texture.
  4. Step 4:Add the cooked pasta into the ricotta mixture and mix well to combine. Transfer the pasta to a baking dish and spread it evenly.
  5. Step 5:Pour the prepared pasta sauce over the top of the pasta and finish by sprinkling the shredded mozzarella cheese over it. Loosely cover the dish with foil.
  6. Step 6:Bake the pasta for 25 minutes, then remove the foil and bake for another 10 minutes or until the cheese is melted and bubbly.
  7. Step 7:Serve the pasta bake while it’s hot and fresh from the oven. Enjoy the cheesy goodness!

Notes

Use fresh ricotta: For the creamiest result, opt for fresh ricotta instead of pre-packaged.
Adjust the spice: Add or reduce the chili flakes depending on your heat preference.
Freeze leftovers: This dish freezes well and can be reheated for a quick weeknight meal.

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Italian Cream Sheet Cake Recipe: A Dessert to Impress

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Italian Cream Sheet Cake Recipe: A Dessert to Impress

Craving a Dessert That Wows?

Are you searching for a show-stopping dessert that’s as delightful to make as it is to eat? In the world of baking, few cakes capture hearts quite like an Italian Cream Sheet Cake. This isn’t just any cake; it’s a symphony of textures and flavors – a moist, tender crumb infused with the tropical sweetness of shredded coconut and the satisfying crunch of toasted pecans, all cloaked in a lavish cream cheese frosting that melts in your mouth. This Italian Cream Sheet Cake recipe is designed to impress, whether you’re celebrating a special occasion, hosting a gathering, or simply indulging in a moment of pure dessert bliss. Forget dry, dense cakes; this recipe promises a light, airy texture that’s utterly irresistible.

Ingredients That Sing Together

The magic of this Italian Cream Sheet Cake lies in the quality and combination of its ingredients. We’ve meticulously selected each component to ensure a harmonious balance of sweetness, richness, and texture. Here’s what you’ll need:

For the Cake:

  • All-Purpose Flour: 2 ½ cups, sifted (provides the cake’s tender structure)
  • Granulated Sugar: 2 cups (for that essential sweetness)
  • Baking Soda: 1 teaspoon (our leavening agent for a good rise)
  • Salt: ½ teaspoon (enhances all the other flavors)
  • Unsalted Butter: 1 cup (2 sticks), softened (adds richness and a glorious mouthfeel)
  • Large Eggs: 4, at room temperature (binds everything and adds structure)
  • Vanilla Extract: 2 teaspoons (the warm, comforting essence)
  • Buttermilk: 1 cup, at room temperature (lends moisture and a slight tang, crucial for tenderness. Substitution: 1 cup milk mixed with 1 tablespoon lemon juice or white vinegar, let sit for 5 minutes)
  • Sweetened Shredded Coconut: 1 ½ cups (the star of the show, offering chewiness and tropical flavor. Substitution: Unsweetened shredded coconut, you may need to add a touch more sugar to the batter if using unsweetened.)
  • Chopped Pecans: 1 cup, toasted (adds a nutty depth and delightful crunch. Substitution: Walnuts or almonds, toasted.)

For the Cream Cheese Frosting:

  • Cream Cheese: 1 (8-ounce) package, softened (the creamy, tangy base)
  • Unsalted Butter: ½ cup (1 stick), softened (adds smoothness and body)
  • Powdered Sugar: 4 cups, sifted (for a silky smooth, sweet finish)
  • Vanilla Extract: 1 teaspoon (to round out the flavor)
  • Milk or Heavy Cream: 2-3 tablespoons (to achieve the perfect drizzling consistency)
  • Additional Chopped Pecans and Shredded Coconut: For garnish (optional, but highly recommended for visual appeal and texture)

Timing is Everything

Prep time

30 minutes

Cook time

30-35 minutes

Total time

1 hour

Yields

24 servings

This recipe is wonderfully efficient! The total time of about 1 hour is significantly faster than many multi-layer cakes, making it ideal for busy bakers. Average sheet cakes can take anywhere from 1 to 2 hours from start to finish, depending on complexity.

Close up of a slice of Italian Cream Sheet Cake showing the moist crumb with coconut and pecans, topped with cream cheese frosting.

Crafting Your Masterpiece: Step-by-Step

Step 1: Preheat and Prepare

First things first, let’s get our oven ready. Preheat it to 350°F (175°C). Then, grab a 9×13-inch baking pan. Generously grease it with butter or non-stick spray, and then lightly flour it. This crucial step ensures your beautiful cake won’t cling to the pan, making for a clean release.

Step 2: Mix Wet Ingredients

In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This aeration is key to a tender cake! Next, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

Step 3: Combine Dry Ingredients

In a separate medium bowl, whisk together the sifted all-purpose flour, baking soda, and salt. Whisking ensures these dry elements are evenly distributed, preventing pockets of salt or baking soda in your cake.

Step 4: Combine Wet and Dry

Now, we’ll alternate adding the dry ingredients and the buttermilk to the butter-sugar-egg mixture. Begin by adding about one-third of the dry ingredients and mix until just combined. Then, add half of the buttermilk and mix. Continue this pattern, ending with the last of the dry ingredients. Be careful not to overmix; we want to develop the gluten just enough for structure, not to make the cake tough.

Step 5: Add Coconut and Pecans

Gently fold in the shredded coconut and toasted chopped pecans. These are the heroes of our Italian Cream Sheet Cake, providing irresistible texture and flavor. Fold them in until they are just distributed throughout the batter.

Step 6: Bake the Cake

Pour the batter evenly into your prepared 9×13-inch pan. Smooth the top with a spatula. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The aroma filling your kitchen will be divine!

Step 7: Make the Frosting

While the cake cools, let’s whip up the luscious cream cheese frosting. In a large bowl (you can use an electric mixer for ease), beat the softened cream cheese and softened butter together until smooth and creamy. Gradually add the sifted powdered sugar, mixing until well combined and smooth. Stir in the vanilla extract. Finally, add the milk or cream, 1 tablespoon at a time, until you reach your desired spreading or drizzling consistency. You want it to be smooth and luxurious.

Step 8: Frost and Decorate

Once the cake has cooled completely in the pan, spread the cream cheese frosting generously over the top. For an extra touch of elegance and flavor, sprinkle with additional chopped pecans and shredded coconut. Allow the frosting to set slightly before slicing and serving.

Nutritional Snapshot

  • Calories: Approximately 450-550 per serving (this can vary based on exact ingredient amounts and portion size)
  • Fat: 25-35g
  • Carbohydrates: 55-65g
  • Protein: 4-6g
  • Sugar: 40-50g

Please note: These are estimated values and can fluctuate based on the specific brands and measurements used.

Healthier Twists for Lighter Indulgence

While this cake is a decadent treat, you can make some slight modifications without sacrificing too much flavor or texture:

  • Reduced Sugar: Decrease granulated sugar in the cake by ¼ cup and powdered sugar in the frosting by ½ cup. You might notice a slight difference in texture or sweetness.
  • Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat pastry flour for added fiber. Be aware this can make the cake slightly denser.
  • Unsweetened Coconut: Use unsweetened shredded coconut and a touch less sugar in the cake batter if needed.
  • Lighter Cream Cheese Frosting: Use one block of Neufchâtel cheese (a lighter version of cream cheese) and reduce the butter by half. You might need a bit more powdered sugar to reach the desired thickness.

Elevating Your Serving Experience

This Italian Cream Sheet Cake is versatile. Serve it slightly warm or at room temperature. It’s delightful on its own, but consider these pairings:

  • With Coffee or Tea: Perfect for an afternoon treat or a dessert after dinner.
  • A Scoop of Vanilla Ice Cream: The warm cake and cold ice cream are a classic combo.
  • Fresh Berries: A side of raspberries or strawberries can add a refreshing tartness to cut through the richness.

Avoiding the Pitfalls: Common Mistakes

Prevent baking blunders with these tips:

  • Overmixing the Batter: This develops gluten too much, leading to a tough cake. Mix until just combined.
  • Using Cold Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for smooth incorporation.
  • Not Greasing/Flouring the Pan Properly: A sticky cake is a sad cake.
  • Frosting a Warm Cake: The frosting will melt and slide off. Patience is key!

Keep it Fresh: Storing Your Cake

Store any leftover Italian Cream Sheet Cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days. If refrigerated, let it come to room temperature for about 30 minutes before serving for the best texture.

Taste the Italian Dream

This Italian Cream Sheet Cake is more than just a recipe; it’s an experience. The moist, coconut-infused cake paired with the rich, tangy cream cheese frosting and crunchy pecans creates a dessert that’s truly unforgettable. It’s the perfect balance of comforting and sophisticated, making it suitable for any occasion. So, gather your ingredients, preheat your oven, and prepare to impress yourself and your loved ones with this incredible Italian Cream Sheet Cake. Happy baking!

Frequently Asked Questions

Does the coconut need to be sweetened?

Yes, sweetened shredded coconut is traditionally used and contributes to the cake’s flavor and texture. If you use unsweetened, you might want to add a touch more sugar to the batter.

Can I use different nuts?

Absolutely! Toasted walnuts or almonds are excellent substitutes for pecans. Just ensure they are also toasted to bring out their flavor.

How do I get the frosting to a drizzling consistency?

Add milk or cream a tablespoon at a time to the cream cheese frosting until it reaches your desired fluidity. For a thicker frosting, use less liquid.

Can I make this cake ahead of time?

Yes! The cake layers can be baked a day in advance and stored at room temperature, or frosted and stored in the refrigerator.

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Italian Cream Sheet Cake

  • Author: Chef Mia
Print Recipe

Description

ThisItalian Cream Sheet Cakeis a luscious dessert with a moist, tender crumb enriched by shredded coconut and pecans. Topped with silky cream cheese frosting, it’s perfect for celebrations or as a sweet indulgence anytime.

Ingredients

Scale
  • 2 cupsall-purpose flour1 teaspoonbaking soda½ teaspoonsalt1 cupunsalted butter, softened2 cupsgranulated sugar4large eggs, separated1 teaspoonvanilla extract1 cupbuttermilk1 cupshredded coconut1 cupchopped pecans or walnuts
  • 1 teaspoonbaking soda½ teaspoonsalt1 cupunsalted butter, softened2 cupsgranulated sugar4large eggs, separated1 teaspoonvanilla extract1 cupbuttermilk1 cupshredded coconut1 cupchopped pecans or walnuts
  • ½ teaspoonsalt1 cupunsalted butter, softened2 cupsgranulated sugar4large eggs, separated1 teaspoonvanilla extract1 cupbuttermilk1 cupshredded coconut1 cupchopped pecans or walnuts
  • 1 cupunsalted butter, softened2 cupsgranulated sugar4large eggs, separated1 teaspoonvanilla extract1 cupbuttermilk1 cupshredded coconut1 cupchopped pecans or walnuts
  • 2 cupsgranulated sugar4large eggs, separated1 teaspoonvanilla extract1 cupbuttermilk1 cupshredded coconut1 cupchopped pecans or walnuts
  • 4large eggs, separated1 teaspoonvanilla extract1 cupbuttermilk1 cupshredded coconut1 cupchopped pecans or walnuts
  • 1 teaspoonvanilla extract1 cupbuttermilk1 cupshredded coconut1 cupchopped pecans or walnuts
  • 1 cupbuttermilk1 cupshredded coconut1 cupchopped pecans or walnuts
  • 1 cupshredded coconut1 cupchopped pecans or walnuts
  • 1 cupchopped pecans or walnuts
  • ½ cupunsalted butter, softened8 ouncescream cheese, softened4 cupspowdered sugar1 teaspoonvanilla extract
  • 8 ouncescream cheese, softened4 cupspowdered sugar1 teaspoonvanilla extract
  • 4 cupspowdered sugar1 teaspoonvanilla extract
  • 1 teaspoonvanilla extract
  • Additional shredded coconutChopped pecans or walnuts
  • Chopped pecans or walnuts

Instructions

  1. 1️⃣Preheat the oven:Preheat your oven to350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper, or coat it lightly with non-stick cooking spray.2️⃣Mix dry ingredients:In a medium bowl, whisk together the flour, baking soda, and salt.3️⃣Cream butter and sugar:In a large mixing bowl, use a hand or stand mixer to cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg yolks one at a time, followed by the vanilla extract.4️⃣Combine wet and dry ingredients:Gradually add the dry ingredients to the creamed butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Stir until just combined. Fold in the shredded coconut and chopped pecans or walnuts.5️⃣Whip the egg whites:In a clean mixing bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the cake batter until well incorporated.6️⃣Bake the cake:Pour the batter into the prepared baking pan, spreading it evenly. Bake for25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.7️⃣Make the frosting:In a mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract.8️⃣Frost the cake:Once the cake has cooled completely, spread the cream cheese frosting evenly over the top. Garnish with additional shredded coconut and chopped pecans or walnuts, if desired.9️⃣Serve and store:Slice the Italian Cream Sheet Cake into squares and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
  2. 2️⃣Mix dry ingredients:In a medium bowl, whisk together the flour, baking soda, and salt.
  3. 3️⃣Cream butter and sugar:In a large mixing bowl, use a hand or stand mixer to cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg yolks one at a time, followed by the vanilla extract.4️⃣Combine wet and dry ingredients:Gradually add the dry ingredients to the creamed butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Stir until just combined. Fold in the shredded coconut and chopped pecans or walnuts.5️⃣Whip the egg whites:In a clean mixing bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the cake batter until well incorporated.6️⃣Bake the cake:Pour the batter into the prepared baking pan, spreading it evenly. Bake for25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.7️⃣Make the frosting:In a mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract.8️⃣Frost the cake:Once the cake has cooled completely, spread the cream cheese frosting evenly over the top. Garnish with additional shredded coconut and chopped pecans or walnuts, if desired.9️⃣Serve and store:Slice the Italian Cream Sheet Cake into squares and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
  4. 4️⃣Combine wet and dry ingredients:Gradually add the dry ingredients to the creamed butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Stir until just combined. Fold in the shredded coconut and chopped pecans or walnuts.5️⃣Whip the egg whites:In a clean mixing bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the cake batter until well incorporated.6️⃣Bake the cake:Pour the batter into the prepared baking pan, spreading it evenly. Bake for25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.7️⃣Make the frosting:In a mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract.8️⃣Frost the cake:Once the cake has cooled completely, spread the cream cheese frosting evenly over the top. Garnish with additional shredded coconut and chopped pecans or walnuts, if desired.9️⃣Serve and store:Slice the Italian Cream Sheet Cake into squares and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
  5. 5️⃣Whip the egg whites:In a clean mixing bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the cake batter until well incorporated.
  6. 6️⃣Bake the cake:Pour the batter into the prepared baking pan, spreading it evenly. Bake for25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.7️⃣Make the frosting:In a mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract.8️⃣Frost the cake:Once the cake has cooled completely, spread the cream cheese frosting evenly over the top. Garnish with additional shredded coconut and chopped pecans or walnuts, if desired.9️⃣Serve and store:Slice the Italian Cream Sheet Cake into squares and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
  7. 7️⃣Make the frosting:In a mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract.8️⃣Frost the cake:Once the cake has cooled completely, spread the cream cheese frosting evenly over the top. Garnish with additional shredded coconut and chopped pecans or walnuts, if desired.9️⃣Serve and store:Slice the Italian Cream Sheet Cake into squares and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
  8. 8️⃣Frost the cake:Once the cake has cooled completely, spread the cream cheese frosting evenly over the top. Garnish with additional shredded coconut and chopped pecans or walnuts, if desired.
  9. 9️⃣Serve and store:Slice the Italian Cream Sheet Cake into squares and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

For added flavor, toast the coconut and nuts before folding them into the batter or using them as garnish.Ensure the cake is completely cooled before frosting to prevent the frosting from melting.This cake freezes well; wrap slices individually in plastic wrap and store in an airtight container for up to 3 months.
Ensure the cake is completely cooled before frosting to prevent the frosting from melting.This cake freezes well; wrap slices individually in plastic wrap and store in an airtight container for up to 3 months.
This cake freezes well; wrap slices individually in plastic wrap and store in an airtight container for up to 3 months.


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Spinach & Beef Cannelloni – A Comforting, Cheesy Delight! 🧀

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Table of Contents

Spinach & Beef Cannelloni – A Comforting, Cheesy Delight! 🧀

Are You Craving a Hearty, Flavor-Packed Italian Classic?

If you’re searching for that quintessential comfort food that warms the soul and delights the taste buds, you’ve landed in the right place! Welcome to a delicious and comforting meal that brings together rich Italian flavors with a hearty beef filling and cheesy goodness! In this recipe, we’re diving into making Spinach Beef Cannelloni (Manicotti), a perfect fusion of juicy beef, tender spinach, and a flavorful sauce that you’ll love. Whether you’re an Italian food enthusiast or someone looking to impress guests with minimal fuss and maximum flavor, this dish is bound to be a hit. Cannelloni, a delightful pasta tube baked with a savory filling and smothered in sauce and cheese, offers a unique textural experience alongside its rich taste. Let’s get cooking!

The Delicious Components: Ingredients You’ll Need

Creating this Spinach & Beef Cannelloni starts with selecting the right ingredients. The quality of each component truly shines through, creating a harmonious symphony of flavors. While substitutions are noted, these are the stars of our culinary show:

For the Savory Beef Filling:

  • 1 tablespoon olive oil (for sautéing)
  • 1 pound lean ground beef (or a mix of beef and pork for added richness)
  • 1 medium onion, finely chopped (adds a sweet base note)
  • 2 cloves garlic, minced (for that pungent aroma and flavor burst)
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • Salt and freshly ground black pepper, to taste (essential for enhancing all flavors)
  • 1 cup ricotta cheese, well-drained (provides a creamy, luscious texture)

    Substitution: If ricotta is unavailable, a good quality cottage cheese (drained well) can work, or a creamy mascarpone for extra decadence.
  • ½ cup grated Parmesan cheese, plus extra for topping (adds a salty, nutty depth)
  • 1 large egg, lightly beaten (acts as a binder to keep the filling together)
  • 10 ounces frozen chopped spinach, thawed and squeezed *very* dry (adds earthy notes and vibrant color)

    Substitution: Fresh spinach can be used; sauté until wilted, chop, and squeeze out moisture thoroughly. Ensure you have about 1 cup chopped.

For the Sauce and Assembly:

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 (28 ounce) cans crushed tomatoes (the heart of our sauce, choose a good quality brand)
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon sugar (balances the acidity of the tomatoes)
  • Salt and freshly ground black pepper, to taste
  • 12-14 cannelloni pasta tubes (or manicotti shells)

    Substitution: If cannelloni is out of stock, large jumbo shells can be used, though they may require a slightly different stuffing method.
  • 2 cups shredded mozzarella cheese (for that irresistible gooey, melty topping)

The Clock Starts Now: Timing is Everything

Prep Time: 30 minutes
Cook Time: 40-45 minutes
Total Time: 1 hour 10 minutes – 1 hour 15 minutes

This recipe offers a satisfying cooking experience that, while requiring a bit of assembly, is fairly standard for baked pasta dishes. Compared to simpler pasta dishes, the added steps of preparing the filling, stuffing the cannelloni, and making the sauce from scratch add to the total time. However, the result is a significantly more impressive and flavorful meal.

Spinach and Beef Cannelloni ready to be baked

Let’s Get Cooking: Step-by-Step Perfection

Follow these easy steps to create your own Spinach & Beef Cannelloni masterpiece!

Step 1: Brown the Beef

Grab a large skillet and heat the 1 tablespoon of olive oil over medium-high heat. Add your lean ground beef and cook, breaking it up with a spoon, until it’s nicely browned. Drain off any excess grease. Add the finely chopped onion and minced garlic to the skillet. Sauté for about 5-7 minutes until the onion is softened and translucent, and the garlic is fragrant. Stir in the dried oregano, basil, salt, and pepper. Cook for another minute until the herbs are aromatic.

Step 2: Prepare the Sauce

In a separate pot or Dutch oven, heat the 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Pour in the crushed tomatoes. Add the dried basil, oregano, sugar, salt, and pepper. Stir everything together well. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it bubble gently while you prepare the filling. This allows the flavors to meld beautifully.

Step 3: Cook the Spinach

If you’re using fresh spinach, give it a quick sauté in a pan until wilted. For both fresh and thawed frozen spinach, the crucial step is to squeeze out as much moisture as humanly possible! Use your hands, a fine-mesh sieve, or even wrap it in a clean kitchen towel. Excess water will make your filling watery, and nobody wants that. Once squeezed dry, give it a rough chop if needed.

Step 4: Prepare the Cannelloni Shells

Bring a large pot of salted water to a rolling boil. Carefully add your cannelloni tubes and cook them according to package directions, but be sure to undercook them slightly (al dente). They will continue to cook in the oven. Drain them gently, rinse with cool water to stop the cooking, and lay them out on a baking sheet or parchment paper to prevent them from sticking together. This step avoids the dreaded mushy pasta!

Step 5: Combine Filling Ingredients

In a medium bowl, combine the well-drained ricotta cheese with the grated Parmesan cheese and the lightly beaten egg. Stir until well combined. Gently fold in the thoroughly squeezed and chopped spinach, and the cooked beef mixture from Step 1. Season with additional salt and pepper if you think it needs it. Mix everything gently until just combined. Don’t overmix, as this can make the filling tough.

Step 6: Stuff the Cannelloni

This is where your culinary artistry comes into play! Carefully stuff each cannelloni tube with the beef and spinach filling. A small spoon, a piping bag (if you have one and feel fancy!), or even just your clean fingers can be used. Be generous but try not to overstuff, as the pasta can split. Aim for a neat, substantial filling in each tube.

Step 7: Assemble Dish

Preheat your oven to 375°F (190°C). Spoon about 1 cup of your prepared tomato sauce into the bottom of a 9×13 inch baking dish and spread it evenly. This prevents the bottom cannelloni from sticking and adds flavor. Arrange the stuffed cannelloni tubes snugly in the baking dish, seam-side down if possible. Pour the remaining tomato sauce evenly over the cannelloni, ensuring each tube is well-covered. Finally, sprinkle the shredded mozzarella cheese generously over the top.

Step 8: Bake to Perfection

Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Remove the foil and bake for another 15-20 minutes, or until the sauce is bubbling and the cheese is melted and golden brown. Let it rest for about 5-10 minutes before serving. This allows the cannelloni to firm up slightly, making them easier to serve and preventing the filling from escaping.

Nutritional Snapshot

  • Calories: Approximately 450-550 per serving (varies based on ingredients and serving size)
  • Protein: High (from beef, cheese, and egg)
  • Carbohydrates: Moderate (from pasta and tomatoes)
  • Fat: Moderate to High (from cheeses and beef)
  • Fiber: Good source (from spinach and tomatoes)

Please note: This is an estimated nutritional breakdown. Actual values may vary.

Lighter Bites: Healthier Swaps

Craving all the comfort without all the calories? Try these adjustments:

  • Leaner Protein: Use extra-lean ground turkey or chicken instead of beef.
  • Reduced Fat Cheese: Opt for part-skim ricotta and mozzarella.
  • Whole Wheat Pasta: Use whole wheat cannelloni or jumbo shells for added fiber.
  • Sneak in Veggies: Add finely grated zucchini or mushrooms to the beef mixture for extra bulk and nutrients.
  • Sauce Lightening: Use a reduced-sodium tomato sauce and be mindful of added sugar.

Perfect Pairings: Serving Suggestions

This hearty dish is a meal in itself, but here are some ideas to round out your Italian feast:

  • A simple green salad with a light vinaigrette or balsamic dressing.
  • Crusty garlic bread or focaccia for soaking up extra sauce.
  • Steamed or roasted broccoli or asparagus for a touch of green.
  • A glass of your favorite Italian red wine (like Chianti or Sangiovese).

Bumps in the Road: Common Mistakes to Avoid

Even the best dishes can have a few pitfalls:

  • Watery Filling: Not squeezing out enough moisture from the spinach is the #1 culprit.
  • Mushy Pasta: Overcooking the cannelloni before baking.
  • Dry Cannelloni: Not using enough sauce to cover the pasta, leading to dried-out edges.
  • Tough Filling: Overmixing the ricotta and egg mixture.
  • Under-Seasoning: Don’t forget to taste and adjust salt and pepper in both the filling and sauce!

Leftovers? No Problem: Storing & Reheating

To Store: Let the cannelloni cool completely. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

To Reheat: You can reheat individual portions in the microwave, or reheat a larger batch in a covered baking dish in a preheated oven at 350°F (175°C) for about 20-25 minutes, until heated through. You might want to add a splash of water or sauce to prevent drying.

A Cheesy Bowl of Happiness, Delivered!

Spinach & Beef Cannelloni is more than just a meal; it’s an experience. It’s the aroma filling your kitchen, the satisfying layers of pasta, savory meat, and creamy cheese, and the pure joy of sharing Italian comfort food with loved ones. This recipe strikes a beautiful balance between richness and heartiness, making it perfect for a cozy family dinner or a special occasion. Don’t be intimidated by stuffing the tubes – it’s part of the fun! So, gather your ingredients, put on some music, and get ready to create a dish that will be requested again and again. Happy cooking!

Frequently Asked Questions

***Can I make the filling and sauce ahead of time?***

Yes! Both the beef filling and the tomato sauce can be made up to 2 days in advance and stored separately in the refrigerator. You can even stuff the cannelloni ahead of time, cover them tightly, and refrigerate for up to 24 hours before baking. You might need to add a few extra minutes to the baking time.

***What kind of pasta works best if I can’t find cannelloni?***

Large jumbo pasta shells are a great substitute. You’ll need to boil them until al dente, then carefully stuff them with the filling. They bake similarly to cannelloni.

***Can I make this vegetarian?***

Absolutely! You can omit the beef entirely. Increase the amount of spinach, mushrooms, or add other finely chopped vegetables like zucchini or bell peppers to your ricotta mixture. Ensure they are well-drained if sautéed.

***Why is my cheese topping not browning nicely?***

Ensure your oven is at the correct temperature. If the cheese is melting but not browning, you can briefly place the dish under the broiler for 1-2 minutes at the very end of baking, watching it very closely to prevent burning.

***How do I prevent the spinach from making the filling watery?***

This is crucial! Thaw frozen spinach completely and squeeze out every last drop of liquid. You can do this by hand, by pressing it in a sieve, or by wrapping it in a clean kitchen towel and wringing it out. The drier, the better!

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Spinach Beef Cannelloni Recipe – Hearty & Flavorful Pasta Dish

  • Author: Chef Mia
Print Recipe

Description

Welcome to a delicious and comforting meal that brings together rich Italian flavors with a hearty beef filling and cheesy goodness! In this recipe, we’re diving into makingSpinach Beef Cannelloni (Manicotti), a perfect fusion of juicy beef, spinach, and a flavorful sauce that you’ll love. Whether you’re an Italian food enthusiast or someone looking to impress guests, this dish is bound to be a hit.

Ingredients

Scale
  • 1 tbspolive oil
  • 2garlic cloves, minced
  • ½onion, finely chopped
  • 1small carrot, finely chopped (optional)
  • 1celery rib, finely chopped (optional)
  • 800g(28oz) canned crushed tomatoes
  • 2 cups(500ml) chicken or vegetable broth
  • ½ tspeach thyme, oregano, salt, pepper
  • ¼ tspchili flakes (optional)
  • 1 tbspolive oil
  • 2garlic cloves, minced
  • ½onion, finely chopped
  • 500g(1lb) lean ground beef
  • 250g(8oz) frozen spinach, thawed and drained
  • 1beef bouillon cube, crumbled
  • ½ tspblack pepper
  • 1 tspWorcestershire sauce
  • 21–24cannelloni tubes or10manicotti tubes
  • 2 cupsmozzarella cheese, freshly grated
  • Chopped parsley for garnish (optional)

Instructions

  1. Heat 1 tbsp olive oil in a large saucepan over medium-high heat. Add minced garlic and chopped onion, cooking for 2 minutes.
  2. Add finely chopped carrots and celery (optional) and cook for another 5 minutes.
  3. Stir in the canned tomatoes, broth, and seasonings (thyme, oregano, salt, pepper). Bring to a simmer, reduce heat, and cover. Let it simmer for 10 minutes.
  4. Once done, blend the sauce using a stick blender until smooth. Set aside.
  5. Heat olive oil in a skillet over high heat. Add garlic and onion, cooking for 2 minutes.
  6. Add the ground beef, breaking it apart as it browns. Once fully cooked, stir in the spinach, crumbled bouillon cube, Worcestershire sauce, and black pepper.
  7. Add 1 cup of the cannelloni sauce to the mixture and cook for another 2 minutes. Remove from heat and let it cool slightly.
  8. Preheat your oven to 180°C (350°F). Use a piping bag to fill the cannelloni tubes with the beef-spinach filling.
  9. In a 9×13-inch baking dish, spread 1¼ cups of the sauce, and arrange the filled cannelloni tubes on top. Pour the remaining sauce over the cannelloni and sprinkle with freshly grated mozzarella cheese.
  10. Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.

Notes

Use fresh mozzarella cheesefor the best melt and flavor.
For a spicier kick, add extra chili flakes to the sauce.
If you’re short on time, use store-bought marinara sauce as a substitute.

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