Delicious Beef Cannelloni
User Reviews
4.9
22 reviews
Excellent
-
Calories
428 kcal
-
Course
Dinner
-
Cuisine
European, North American, Italian
Delicious Beef Cannelloni
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Hearty, stuffed pasta with a creamy, herby, cheesy ricotta filling, covered in a flavorful meat sauce and melted parmesan, and baked to perfection!
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Ingredients
- 10 cannelloni shells or manicotti shells
Ricotta and Spinach cheese filling
- 1 ½ cups ricotta cheese
- 2 oz Parmesan Cheese freshly grated
- 4 oz cream cheese softened
- 5 spinach or 1 cup of chopped, wilted spinach, handfuls
- 3 cloves garlic finely chopped
- 2 egg yolk
- salt to taste
- black pepper to taste
Bolognese Sauce
- 1 lb ground beef
- 1 marinara sauce 1.5 lbs / 680 g OR equal amount of Hidden Vegetable Marinara, Prego Farmers’ Market brand, jar
- ⅓ cup carrot about 2 small carrots, chopped
- ⅓ cup celery about 1 ½ stalks, chopped
- ⅓ cup onion chopped
- ½ tbsp sugar
- 1 tsp cayenne pepper reduce to ½ tsp if you prefer it mild
- Parmesan Cheese and basil, extra, to shave on top
Instructions
- Add about one tbsp of oil into a saucepan and heat over medium heat. When the oil is hot, add the garlic and saute to soften.
- Add the spinach and cook for a few minutes while mixing, until wilted. Add a generous pinch of salt. Place the spinach in a sieve over a bowl and set aside to cool. Squeeze the liquid out of the spinach when it has cooled down.
- In the same saucepan, place 1 - 2 tbsp oil and heat over medium heat. Add the onions, celery, and carrot. Saute until onions and celery soften and turn translucent.
- Add the beef mince, cayenne pepper, sugar and cook with the onion, carrot and celery.
- Add Prego Farmers’ Market Marinara Sauce and let it simmer for 20 minutes. Set aside.
While the bolognese sauce is simmering, make the ricotta filling.
- Place the ricotta, parmesan cheese, cream cheese, egg yolks and wilted garlic spinach in a bowl.
- Mix until well combined. Add salt and pepper to taste. Trasnfer the filling into a piping bag.
- Place cannelloni/manicotti shells in a dish in a single layer. Cover the shells with boiling water and then cover the dish with foil and let it sit for 5 minutes. Drain.
Assembly
- Preheat oven to 375°F.
- Spread a generous layer of bolognese sauce on the bottom of an oven-proof dish (that can hold 10 cannelloni shells).
- Fill the cannelloni shells with the ricotta and spinach mix using the piping bag, and place them on top of the bolognese sauce. Add more of the bolognese sauce on top and cover with fresh parmesan cheese.
- Cover the dish with foil or parchment paper and bake in preheated oven for 20 minutes.
- Uncover dish, increase heat to 425°F and bake for a further 10 minutes until the cheese and pasta turn golden brown on top.
- Serve with more parmesan and basil on top.
Nutrition Information
Show Details
Serving
2cannelloni
Calories
428kcal
(21%)
Carbohydrates
12g
(4%)
Protein
24g
(48%)
Fat
32g
(49%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
11g
(55%)
Trans Fat
1g
(50%)
Cholesterol
169mg
(56%)
Sodium
723mg
(30%)
Potassium
790mg
(17%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
3590IU
(72%)
Vitamin C
16mg
(18%)
Calcium
212mg
(21%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Serving | 2cannelloni | |
| Calories | 428kcal | 21% |
| Carbohydrates | 12g | 4% |
| Protein | 24g | 48% |
| Fat | 32g | 49% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 169mg | 56% |
| Sodium | 723mg | 30% |
| Potassium | 790mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 3590IU | 72% |
| Vitamin C | 16mg | 18% |
| Calcium | 212mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
22 reviews
Excellent
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