Imagine tender pasta tubes brimming with a savory blend of spinach, beef, and creamy cheese, all bathed in a rich tomato sauce. Get ready to create Spinach Beef Cannelloni Manicotti, a surprisingly simple dish that delivers a restaurant-worthy experience in your own kitchen!
Ingredients Spotlight
Okay, let's explore into what makes this Spinach Beef Cannelloni Manicotti so yummy – the star ingredients! First up, we've got to talk about the sauce. I mean, you can't have cannelloni without it, right? We're talking olive oil, onion, garlic cloves, bay leaf, thyme, oregano, tomato paste, canned crushed tomatoes, chicken broth, white wine, salt, sugar, pepper, and basil leaves.
Now, for the filling, get ready for a party of flavors! We need frozen chopped spinach, ricotta (full fat, please – we're not skimping!), Parmesan, your fave shredded cheese (Mozzarella, Colby, Cheddar, Gruyere, Swiss), one egg, garlic, nutmeg, salt, and pepper. Using fresh spinach rather than frozen would enhance the dish's overall nutritional value and flavor.
Finally, we cannot forget the cannelloni pasta tubes! And parmesan & shredded mozzarella to put on the very top before cooking.
Step-by-Step Instructions
Now that we've gathered our ingredients, it's time to explore into the fun part — actually making this Spinach Beef Cannelloni Manicotti!
First, let's tackle that sauce. Sauté your garlic and onions with your herbs. Next, deglaze with wine. (Don't drink it all yourself!) Now, toss in the crushed tomatoes, broth, and spices then simmer for 20. Blend, stir in basil, and keep it warm. Ensure you are using jumbo pasta shells for optimal filling capacity. For the filling, squeeze excess water from thawed spinach – nobody wants soggy cannelloni! Mix spinach with ricotta, mozzarella, egg, parmesan, garlic, and nutmeg. Season with salt and pepper.
Next, bake to perfection:
** Smear one cup of sauce in the pan.
**Load the filling into the tubes.
* Douse 'em in the rest of your magical sauce and bake!
Cover and bake at 350°F for 30 minutes, cheese, and bake uncovered for 15. Serve and enjoy, you kitchen superstar!
Tips for Success
So, you're ready to become a cannelloni pro, huh? Okay, first things first—don't skimp on the sauce! We want those tubes swimming in deliciousness, or else they're crunchy!
Next, squeeze that spinach like you mean it. Get all that excess water out; nobody likes a soggy mess. Trust me.
Now, when you're piping in the filling, get a good seal on one end, and squeeze it; it makes life way easier. If the filling's too thick, add a splash of stock!
Don't overcook it. Remember– the mozzarella needs a melt, not a tan! I like to toss extra basil on at the very end.
Finally, taste the filling before stuffing the tubes. Different cheeses have saltiness! Just add a pinch more, if needed. Boom. You're golden, and you can do it!
Storage Guidelines
Your cannelloni creation is complete, but what if you've got leftovers or want to prep ahead? Don't worry; I've got you covered!
For uncooked cannelloni you want to freeze, add an extra 3/4 cup of water to the sauce, cook, and blend it. This stops the sauce from drying out. Spread over cannelloni, then cover and freeze. Thaw before baking, or bake from frozen – just adjust the time!
- Refrigerating uncooked: Assemble, cover, and refrigerate for up to 24 hours before baking.
- Cooked leftovers: Pop them in the fridge for up to 3 days.
- Freezing cooked: Freeze, thaw, then microwave covered – easy peasy!
For the best results when freezing uncooked goods, ALWAYS add water to the sauce, so it does not dry out. After thawing, bake as directed in the recipe – that is, covered and then uncovered.
Short Recipe Version
Spinach Beef Cannelloni Manicotti (Short Version)
Prep time: 25 minutes
Cook time: 45 minutes
Servings: 6
Ingredients:
- 1 lb ground beef
- 10 oz frozen spinach, thawed and squeezed dry
- 15 oz ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 (24 oz) jar marinara sauce
- 12 cannelloni shells
Instructions:
- Preheat oven to 375°F (190°C).
- Brown ground beef in a skillet and drain any excess fat.
- In a bowl, combine spinach, ricotta cheese, Parmesan cheese, egg, garlic powder, salt, and pepper.
- Mix the spinach mixture into the browned ground beef.
- Fill each cannelloni shell with the beef and spinach mixture.
- Spread a thin layer of marinara sauce in the bottom of a baking dish.
- Arrange filled cannelloni shells in the baking dish.
- Pour remaining marinara sauce over the cannelloni.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for an additional 15 minutes, or until heated through and sauce is bubbly.
- Let cool for a few minutes before serving.
Nutrition Information (Per Serving – Estimated):
- Calories: 420
- Protein: 35g
- Fat: 22g
- Carbohydrates: 25g