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Spinach and beef cannelloni
Spinach and beef cannelloni
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Mince beef mixture stuffed in tender cannelloni pasta tubes - pure comfort in every bite!
Ingredients:
  • 18.20 gm olive oil
  • 1 brown onion, finely chopped
  • 500g beef mince
  • 125ml red wine
  • 400g can tomato soup
  • 1 bunch English spinach, washed, dried, finely shredded
  • 200g cannelloni
  • Mixed salad leaves, to serve
  • 50g butter
  • 50g plain flour
  • 750ml milk
  • 40g parmesan
  • 80g cheddar cheese
Instructions:
  • Preheat the oven to 180°C. In a large saucepan over high heat, heat oil and sauté onion and garlic for 5 minutes until onion softens, stirring occasionally.
  • Cook the mince, breaking up any lumps with a wooden spoon, until it changes color, about 5 minutes. Pour in the wine and bring it to a boil. Stir in the Heinz Big Red tomato soup and combine well. Bring it to a simmer and cook for about 15 minutes until the sauce slightly thickens. Take it off the heat, add the spinach, mix well, and let it cool for 30 minutes.
  • To make the cheese sauce, melt the butter in a large saucepan until foamy over medium heat. Stir in the flour and cook for 2 minutes until the mixture is bubbly and slightly grainy. Pour in the milk and whisk until smooth. Cook for 5 minutes, stirring constantly until the sauce thickens and boils. Remove from heat, then mix in the parmesan and half the cheddar until melted and smooth. Season with salt and pepper to taste.
  • Layer the cannelloni tubes with three-quarters of the beef mixture. Spread half of the remaining sauce on the bottom of a 3-liter (12 cup) ovenproof dish. Place the stuffed cannelloni tubes on top of the sauce. Pour the rest of the sauce over the cannelloni and top with cheese sauce. Sprinkle with the remaining cheese before baking.
  • Place the dish in the preheated oven until the pasta is tender, and the cheese is melted to a golden brown perfection. Once ready, take it out and allow it to rest for 5 minutes. Serve with mixed salad leaves for a refreshing touch, if preferred.

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