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

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.

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

Spinach Beef Cannelloni Recipe – Hearty & Flavorful Pasta Dish

• Author: Chef Mia

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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.

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Ingredients

Scale 1x2x3x

• 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)

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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.

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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.