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
SPINACH RICOTTA CANNELLONI
Recipe VIDEO above. Juicy, perfectly seasoned spinach and ricotta filling inside cannelloni pasta tubes, topped with a simple, tasty tomato sauce and melted cheese. Great for freezing!
Provided by Nagi
Categories Mains
Time 1h
Number Of Ingredients 18
Steps:
- Heat oil in a large skillet over medium high heat. Add garlic and onion, cook for 2 - 3 minutes until translucent. Add tomato, water, salt and pepper.
- Stir, reduce heat to medium, simmer for 5 minutes. Optional: add 1/2 cup water and blend sauce until smooth (I do this for guests!).
- Stir through basil or dried herbs. Set aside.
- Place spinach in a colander and press out most of the liquid (don't need to thoroughly squeeze dry).
- Place Spinach in bowl with remaining Filling ingredients. Mix, taste, adjust salt and pepper to taste (different cheeses have different saltiness).
- Preheat oven to 180C/350F.
- Choose a baking pan which will comfortably fit about 20 cannelloni - mine is 21 x 26 cm / 8.5 x 10.5".
- Spread a bit of Sauce on the base.
- Transfer Filling to a piping bag with a large nozzle (that fits in the tubes), or use a strong ziplock bag. Or do this step using a knife (it's a bit tedious though!).
- Pipe the filling into the tubes. Place in baking dish.
- Pour over remaining Sauce, covering all the tubes. Cover with foil, then bake for 25 minutes.
- Remove foil, scatter over cheese. Return to oven for 10 minutes until cheese is melted.
- Serve, garnished with extra basil if desired.
Nutrition Facts : ServingSize 407 g, Calories 531 kcal
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
SPINACH & RICOTTA CANNELLONI
Keep a few portions of this vegetarian classic in the freezer and you'll never be stuck for a satisfying supper
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 1h30m
Yield Makes 10 servings
Number Of Ingredients 15
Steps:
- First make the tomato sauce. Heat the oil in a large pan and fry the garlic for 1 min. Add the sugar, vinegar, tomatoes and some seasoning and simmer for 20 mins, stirring occasionally, until thick. Add the basil and divide the sauce between 2 or more shallow ovenproof dishes (see Tips for freezing, below). Set aside. Make a sauce by beating the mascarpone with the milk until smooth, season, then set aside.
- Put the spinach in a large colander and pour over a kettle of boiling water to wilt it (you may need to do this in batches). When cool enough to handle squeeze out the excess water. Roughly chop the spinach and mix in a large bowl with 100g Parmesan and ricotta. Season well with salt, pepper and the nutmeg.
- Heat oven to 200C/180C fan/gas 6. Using a piping bag or plastic food bag with the corner snipped off, squeeze the filling into the cannelloni tubes. Lay the tubes, side by side, on top of the tomato sauce and spoon over the mascarpone sauce. Top with Parmesan and mozzarella. You can now freeze the cannelloni, uncooked, or you can cook it first and then freeze. Bake for 30-35 mins until golden and bubbling. Remove from oven and let stand for 5 mins before serving.
Nutrition Facts : Calories 711 calories, Fat 47 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 1.59 milligram of sodium
More about "cannelloni two ways spinach ricotta beef ragu recipes"
CANNELLONI WITH BEEF, SPINACH & RICOTTA - BEST RECIPES UK
From bestrecipesuk.com
Cuisine ItalianCategory Comfort Food, Pasta NightServings 6Total Time 50 mins
- 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.
- Place the spinach into a large bowl and cover with boiling water, drain and roughly chop, set aside.
- In a large bowl add the ricotta, Parmesan and the cooled mince and spinach. Mix thoroughly and season to taste.
SPINACH AND RICOTTA CANNELLONI WITH ROSé SAUCE | RICARDO
From ricardocuisine.com
5/5 (75)Total Time 1 hr 20 minsCategory Main Dishes
- In a saucepan over medium heat, soften the garlic in the oil for 2 minutes. Add the strained tomatoes and basil sprig. Bring to a boil and let simmer for 15 minutes, stirring frequently. Stir in the cream and season with salt and pepper. Keep warm. Remove the basil.
VEAL RAGù CANNELLONI | JAMIE OLIVER BAKED PASTA RECIPES
From jamieoliver.com
CANNELLONI RICOTTA E SPINACI RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
CANNELLONI DI CARNE (BEEF CANNELLONI) RECIPE - GREAT …
From greatitalianchefs.com
SPINACH AND RICOTTA CANNELLONI - INSIDE THE RUSTIC …
From insidetherustickitchen.com
SPINACH RICOTTA CANNELLONI RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
SPINACH AND RICOTTA CANNELLONI | JAMIE OLIVER PASTA …
From jamieoliver.com
SPINACH AND RICOTTA CANNELLONI - TASTE.COM.AU
From taste.com.au
SPINACH AND RICOTTA CANNELLONI RECIPE - BBC FOOD
From bbc.co.uk
EASY SPINACH-RICOTTA CANNELLONI - SAFEWAY
From safeway.ca
SPINACH AND RICOTTA CANNELLONI - STARTS AT 60
From startsat60.com
HOW TO COOK THE PERFECT SPINACH AND RICOTTA CANNELLONI – RECIPE
From theguardian.com
EASY SPINACH & RICOTTA CANNELLONI RECIPE - EFFORTLESS FOODIE
From effortlessfoodie.com
BEEF AND RICOTTA CANNELLONI RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
RICOTTA AND SPINACH CREPE CANNELLONI RECIPE | EL MUNDO EATS
From elmundoeats.com
SUPER SIMPLE SPINACH AND RICOTTA CANNELLONI - EASY PEASY FOODIE
From easypeasyfoodie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love