Beef and Spinach Cannelloni
Tender cannelloni tubes filled with a savory mixture of ground beef, spinach, and creamy ricotta cheese, topped with a luscious béchamel sauce.
- Prep
- 15 min
- Cook
- 30 min
- Total Time
- 45 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- italian
Ingredients
- 1lbground beef
- 10ozsfresh spinach, chopped
- 1cupricotta cheese
- 1/2cupparmesan cheese, grated
- 1egg, beaten
- 2clovesgarlic, minced
- 1/2tspsalt
- 1/4tspblack pepper
- 12cupcannelloni pasta tubes
- 4tbspsbutter
- 4tbspsall-purpose flour
- 3cupsmilk
- 1/4tspnutmeg
Step-by-Step
- 1
Preheat the oven to 375°F (190°C).
5m - 2
In a large skillet, cook the ground beef over medium-high heat until browned and crumbled, about 5-7 minutes. Drain any excess fat.
7mmedium-high heat - 3
Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
3m - 4
In a medium bowl, combine the cooked beef and spinach mixture, ricotta cheese, parmesan cheese, beaten egg, minced garlic, salt, and black pepper. Mix well until fully incorporated.
5m - 5
Stuff the cannelloni tubes with the beef and spinach mixture, placing them in a baking dish as you go.
10m - 6
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly. Gradually whisk in the milk and cook until the sauce thickens, about 5-7 minutes. Season with nutmeg, salt, and pepper to taste.
10mmedium heat - 7
Pour the béchamel sauce over the stuffed cannelloni tubes, ensuring they are evenly coated.
5m - 8
Bake the cannelloni in the preheated oven for 25-30 minutes, or until the sauce is bubbly and the top is lightly browned.
30m375°F (190°C)