Description
When you’re craving something warm, rich, and comforting, beef and spinach stuffed cannelloni is a perfect choice. This hearty baked pasta dish is ideal for cozy family dinners, special Sunday meals, or a comforting weeknight treat. With tender pasta tubes filled with a flavorful mix of ground beef, spinach, and cheese, all baked under a blanket of creamy béchamel and zesty marinara sauce, it’s a dish that feels indulgent yet wholesome.
Ingredients
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12 cannelloni pasta tubes (or use manicotti if unavailable)
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1 tbsp olive oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 lb ground beef
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1 tsp dried oregano
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½ tsp dried basil
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½ tsp crushed red pepper flakes (optional)
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Salt and black pepper to taste
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2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and squeezed dry)
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1 cup ricotta cheese
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1 egg, lightly beaten
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1 cup shredded mozzarella cheese
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¼ cup grated Parmesan cheese
For the Sauce
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2 cups marinara sauce (homemade or store-bought)
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2 tbsp butter
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2 tbsp all-purpose flour
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2 cups whole milk
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Pinch of nutmeg
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Salt and pepper to taste
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½ cup grated Parmesan cheese
Instructions
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Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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Cook the cannelloni pasta in salted boiling water according to package instructions until just al dente. Drain and rinse under cold water. Set aside.
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In a large skillet, heat olive oil over medium heat. Add the onion and cook until softened, about 3 minutes. Add garlic and cook for another 30 seconds.
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Add ground beef to the skillet, breaking it apart with a spoon, and cook until browned. Drain excess fat.
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Stir in oregano, basil, crushed red pepper flakes (if using), salt, and pepper. Add the chopped spinach and cook for another 2–3 minutes until wilted. Remove from heat and let cool slightly.
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In a large bowl, combine the beef and spinach mixture with ricotta, beaten egg, mozzarella, and Parmesan. Mix until well incorporated.
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Carefully fill each cannelloni tube with the beef and spinach mixture using a piping bag or small spoon. Set filled cannelloni aside.
Make the Béchamel Sauce
8. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
9. Gradually whisk in the milk, stirring constantly until the sauce thickens, about 5–7 minutes.
10. Season with nutmeg, salt, and pepper. Stir in Parmesan cheese and remove from heat.
Assemble the Dish
11. Spread 1 cup of marinara sauce over the bottom of the baking dish.
12. Arrange the filled cannelloni in a single layer over the sauce.
13. Pour the béchamel sauce evenly over the top of the pasta, then spoon the remaining marinara sauce on top.
14. Sprinkle with additional mozzarella and Parmesan cheese if desired.
15. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10–15 minutes, until bubbly and golden on top.
16. Let rest for 10 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 45 minutes