0 from 33 votes
Delicious Beef Cannelloni
Hearty, stuffed pasta with a creamy, herby, cheesy ricotta filling, covered in a flavorful meat sauce and melted parmesan, and baked to perfection!
Calories: 428 kcal
Course:
Dinner
Cuisine:
European , North American , Italian
Ingredients
- 10 cannelloni/manicotti shells
Ricotta and Spinach cheese filling
- 1 ½ cups ricotta cheese
- 2 oz freshly grated Parmesan cheese
- 4 oz cream cheese softened
- 5 handfuls of spinach or 1 cup of chopped, wilted spinach
- 3 cloves of garlic finely chopped
- 2 egg yolks
- salt and pepper to taste
Bolognese Sauce
- 1 lb ground beef
- 1 jar of Prego Farmers’ Market Marinara Sauce 1.5 lbs / 680 g OR equal amount of Hidden Vegetable Marinara
- ⅓ cup chopped carrot about 2 small carrots
- ⅓ cup chopped celery about 1 ½ stalks
- ⅓ cup chopped onion
- ½ tbsp sugar
- 1 tsp cayenne pepper reduce to ½ tsp if you prefer it mild
- Extra Parmesan to shave on top and basil
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.
Cup of Yum
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.
Cup of Yum
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
Serving
2cannelloni
Calories
428kcal
(21%)
Carbohydrates
12g
(4%)
Protein
24g
(48%)
Fat
32g
(49%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
169mg
(56%)
Sodium
723mg
(30%)
Potassium
790mg
(23%)
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
% 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.