Spinach And Beef Cannelloni Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a large skillet, heat olive oil over medium heat. Add onions and garlic, and cook until softened.
• STEP 3.Add ground beef to the skillet and cook until browned. Season with salt, pepper, and Italian seasoning.
• STEP 4.In a separate pan, sauté spinach until wilted. Remove from heat and let cool.
• STEP 5.In a bowl, combine the cooked beef, sautéed spinach, ricotta cheese, and Parmesan cheese. Mix well.
• STEP 6.Stuff the cannelloni tubes with the beef and spinach mixture.
• STEP 7.Spread a thin layer of tomato sauce on the bottom of a baking dish. Arrange the stuffed cannelloni tubes in the dish.
• STEP 8.Pour the remaining tomato sauce over the cannelloni. Sprinkle with mozzarella cheese.
• STEP 9.Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
• STEP 10.Let the cannelloni cool for a few minutes before serving. Garnish with fresh basil leaves, if desired.
• STEP 11.Serve the spinach and beef cannelloni hot, and enjoy!

Cooking Tips

• To make the cannelloni easier to stuff, you can soften the pasta tubes in boiling water for a few minutes before filling them.
• If you prefer a vegetarian version, you can omit the beef and use extra spinach or other vegetables instead.
• Leftover cannelloni can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, cover the cannelloni with foil and bake in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through.

Storage and Serving

• Leftover cannelloni can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, cover the cannelloni with foil and bake in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through.
• Serve the spinach and beef cannelloni hot, garnished with fresh basil leaves if desired.