SPINACH BEEF CANNELLONI (MANICOTTI)
Recipe video above. You will love how flavourful the juicy beef filling and sauce is! Too many recipes disappoint by using plain canned tomato - the sauce needs flavour! It will seem like there's a lot of sauce (and there is) and that it's too thin (and it is!) BUT you need it because the cannelloni sucks up a lot when it's cooking!!! Serves 4 very hungry people, 5 normal people.
Provided by Nagi
Categories Mains
Time 1h15m
Number Of Ingredients 20
Steps:
- Heat oil in a large saucepan or pot over medium high heat. Add garlic and onion, cook 2 minutes. Add carrot and celery, cook 5 minutes.
- Add remaining Sauce ingredients then stir. Bring to simmer, lower heat to medium, cover with lid and simmer for 10 minutes.
- Use a stick blender to blitz until smooth (or cool slightly and use blender or food processor). Set aside.
- Heat oil in a large skillet over high heat. Add onion and garlic, cook 2 minutes.
- Add beef and cook, breaking it up as you go, until it all changes from red to brown.
- Stir in spinach, then add crumbled beef cube, Worcestershire sauce, pepper and 1 cup of Cannelloni Sauce. Stir, cook 2 minutes.
- Remove and cool slightly.
- Preheat oven to 180°C/350°F.
- Transfer Beef Filling into a piping bag with a wide nozzle. Stand cannelloni tubes upright in a container, then pipe filling in. (Or do this step with teaspoon/finger/dinner knife!).
- Spread about 1 1/4 cups Sauce in a 23x33cm / 9x13" dish. Lay the cannelloni on top, then pour over remaining Sauce.
- Sprinkle with cheese, loosely cover with foil.
- Bake 25 minutes, remove foil then bake a further 10 minutes until the cheese is bubbly with some golden spots.
- Remove from oven, sprinkle with parsley if using then serve!
Nutrition Facts : Calories 609.06 kcal, Carbohydrate 50.15 g, Protein 42.14 g, Fat 27.64 g, SaturatedFat 11.12 g, Cholesterol 100.42 mg, Sodium 1079.82 mg, Fiber 6.67 g, Sugar 10.93 g, ServingSize 1 serving
CANNELLONI
Steps:
- First make the stuffing. In a deep skillet cook the onion, celery and carrot in the olive oil over moderate heat, stirring occasionally, for 3 minutes, or until softened. Add the garlic and cook the mixture, stirring, 1 minute. Add the veal, pork and beef and cook, stirring occasionally, until no longer pink. Add the wine, reduce for 1 minute and stir in the broth. Add the herbs, bay leaf and salt and pepper. Bring the mixture to a boil and simmer, covered, 15 minutes. Uncover and reduce until almost dry. Discard bay leaf. Transfer mixture to a bowl and let cool. Mix in egg yolks until well combined. Meanwhile, in a saucepan set over moderately low heat melt the butter, add the flour and whisk the mixture for 2 minutes. Add the milk, nutmeg and salt and pepper and simmer the mixture, stirring occasionally, for 5 minutes, or until thickened. Stir in 1/2 cup of the Parmesan and the parsley. In a bowl combine the meat mixture with the cheese and parsley sauce. Make the tomato sauce and stir in the heavy cream.
- Now, make the pasta. Cut the dough crosswise into 5-inch lengths. In a pot of boiling salted water cook the noodles, a few at a time, for 1 to 1 1/2 minutes, or until they are al dente, transferring them as they are cooked to a bowl of cold water. Spread the noodles in one layer on paper towels to drain. Spoon 1/4 cup of the filling down the center of one noodle, roll the noodle to enclose the filing, and transfer the cannelloni, seam side down, to a well-buttered gratin dish.Continue to make cannelloni with the remaining noodles and filling in the same manner, arranging them in one layer. Ladle the sauce over the cannelloni and sprinkle with the remaining Parmesan. Bake at 400 degrees F for 10 minutes or until bubbling. Run under the broiler about 4 inches from the heat, for 2 minutes, or until golden.
CANNELLONI WITH BEEF
Stuffed pasta, of any variety, is adored in Italy and it is served on special occasions and on ordinary Sundays. Stuffed pasta includes ravioli, tortellini, lasagna, cannelloni, manicotti, etc. The cannelloni with beef.
Provided by Timothy H.
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Add garlic and onion to a large pan and cook until soft over a medium heat. Add the ground beef and cook about 3/4 of the way through. Remove the mixture and let cool.
- In a large bowl mix the ground beef mixture, bread crumbs, parsley, oregano and salt and pepper. Add grated cheese, white wine and egg. Mix well by hand and let sit for 10-15 minutes.
- Heat your oven to 350°F Fill the dry cannelloni shells with the ground beef mixture pushing, using the end of a wooden spoon to push the mixture through. Create a base layer of tomato sauce in your oven proof dish and create a single layer of cannelloni. Spoon more tomato sauce over the cannelloni, ensuring they are well covered (the sauce will do the cooking) Sprinkle the cannelloni with grated Grana Padana cheese . Cover with foil and bake in a preheated oven at 350 ?F for 25-30 minutes. Remove and let sit for 10 minutes prior to serving.
Nutrition Facts : Calories 339.2, Fat 23.9, SaturatedFat 8.6, Cholesterol 94.5, Sodium 291.9, Carbohydrate 8.7, Fiber 0.8, Sugar 1.3, Protein 20
CANNELLONI TWO WAYS (SPINACH RICOTTA & BEEF RAGU)
Saw this on TV. I'm a vegetarian (for the time being) and my husband is not so this is a great way to prepare one dish and satisfy both our palates. Note: this is not a quickie recipe, but so worth the wait!
Provided by Hanny
Categories One Dish Meal
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 29
Steps:
- Make the beef ragu first, it's the longest step:.
- Heat the oil over a medium heat. Add the onions and sauté for 2 minutes. Add the garlic, thyme and bay leaf and sauté for a further 5 minutes until the onions and garlic are soft but not browned.
- Add the ground beef and sauté for 5 minutes until the beef is almost cooked through but still a bit pink. Stir in the red wine. Add the tomatoes with their juices and bring to a gentle simmer uncovered over medium to low heat, stirring occasionally, for 1 hour. Sauce should thicken. Remove bay leaf and thyme sprig and season to taste. Allow the ragu to cool before rolling it up in the lasagna sheets.
- Next make the tomato sauce:.
- Heat the oil over a medium heat. Add the shallots and garlic and sauté for 1 to 2 minutes or until tender. Add the thyme and bay leaf.
- Add the white wine and tomatoes and bring to a simmer. Simmer uncovered over a medium to low heat, stirring occasionally, for 1 hour or until the tomatoes break down to form a chunky sauce (you may need to add a little water during the cooking process if the sauce thickens too much). Season the sauce to taste with salt and pepper.
- To make the spinach filling:.
- If you're using fresh spinach: rinse, drain, and do a quick blanch and squeeze out as much water as you can. If you're using frozen, just thaw and squeeze.
- In a large bowl, whisk the egg. Add ricotta cheese, spinach, cheese of your choice and fold it all in until well combined. Season to taste with salt and pepper.
- Stick in refrigerator for now.
- To make the béchamel sauce:.
- Melt the butter over medium to low heat. Add the flour and stir until thick. Slowly add the milk and stir constantly until the sauce is smooth. Bring the sauce to a simmer and cook for 5 minutes or until the sauce is smooth and thick. Season the sauce to taste with a little nutmeg, salt and pepper.
- Now to assemble the cannelloni:.
- Bring a large sauce pan of salt water to a boil. Working in batches, add the lasagna sheets and cook until the sheets soften slightly (time will depend on what type you use).
- Transfer the lasagna sheets to a clean surface and let cool slightly.
- Preheat the oven to 425°F
- Spoon the tomato sauce over a 13x9" baking dish, covering the bottom. This is your base layer.
- Lay one lasagna sheet on a work surface. Spoon about 1/2 cup of the beef ragu or spinach filling over one end of the lasagna sheet. Roll up the lasagna sheet and place the cannelloni seam side down over the tomato sauce. Repeat with the remaining lasagna sheets and filling, forming 8 cannelloni total.
- Top with a thick layer of the béchamel sauce to coat the cannelloni completely. Top with parmesan cheese, creating a good layer of cheese over the sauce. Sprinkle some basil or thyme over the beef cannelloni to distinguish them from the spinach ones. Bake for 30 minutes or until the sauce bubbles and the cheese crusts/browns. Let the cannelloni stand for 10 minutes and serve.
Nutrition Facts : Calories 1079.6, Fat 70.7, SaturatedFat 32.7, Cholesterol 251.6, Sodium 696.6, Carbohydrate 47.2, Fiber 7.8, Sugar 22.8, Protein 55
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BEEF AND SPINACH CANNELLONI RECIPE | GOOD FOOD
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Servings 4-6Total Time 45 minsCategory Dinner
- Preheat the oven to 180°C (350°F/Gas 4). To make the filling, heat the oil in a frying pan. Add the onion and garlic; stir over low heat until onion is tender. Add the beef and brown well. Add spinach and tomato paste. Cook, stirring, for 1 minute. Remove from the heat. Mix the ricotta, egg and oregano. Stir into the beef mixture.
- To make the béchamel sauce, put the milk, parsley and peppercorns in a small saucepan. Bring to the boil. Remove from heat and cool for 10 minutes. Strain, discarding the flavourings. Melt the butter in a small saucepan and stir in the flour. Cook, stirring, for 1 minute. Remove from the heat. Gradually stir in the strained milk until smooth. Return to the heat and stir constantly over medium heat until the sauce boils and thickens. Reduce heat and simmer for 3 minutes. Add cream and season.
- To make the tomato sauce, put all the ingredients in a pan and bring to the boil. Reduce the heat and simmer for 5 minutes. Pipe the filling into cannelloni tubes. Spoon a little of the tomato sauce in the base of a large ovenproof dish. Arrange the cannelloni on top. Pour béchamel sauce over the cannelloni, followed by the remaining tomato sauce. Sprinkle the cheeses over the top. Bake for 30–35 minutes, or until golden.
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- Add the olive oil to a large frying pan and gently fry the shallots and garlic until softened. Now add the mince and gently fry until browned, set aside to cool.
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