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Italian beef, spinach & ricotta cannelloni
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Delicious Italian beef, spinach, and ricotta cannelloni for the whole family to savor.
Ingredients:
  • 60g brand butter
  • 82.50 ml brand plain flour
  • 515.00 gm milk
  • 500g frozen chopped spinach, thawed
  • 1 kg 3 star beef mince
  • 500g fresh ricotta, from the deli
  • 250.00 ml shredded parmesan
  • 400g instant dried cannelloni
  • 1ltr (4 cups) tomato passata
  • 750.00 ml grated pizza cheese
  • Baby rocket leaves, to serve
Instructions:
  • Preheat your oven to a toasty 200°C (180°C fan) and generously grease two 26cm square ovenproof dishes.
  • In a saucepan over low heat, melt butter. Stir in flour and cook for 2 mins. Gradually whisk in milk until smooth. Increase heat to medium and cook for 5 mins until sauce boils and thickens. Season to taste and remove from heat.
  • Pat dry the spinach to remove excess moisture. Combine the spinach, mince, ricotta, and parmesan in a large bowl. Season the mixture, then fill the cannelloni tubes with the beef mixture.
  • Evenly distribute the white sauce among the dishes and spread it over the base. Arrange the cannelloni tubes in a single layer, then spoon the passata over them. Finish by topping with cheese.
  • Wrap the dish with foil and bake for 1 hour, or until the pasta is al dente and the cheese is golden. Garnish with rocket leaves before serving.

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