Beef Cannelloni with Spinach
A comforting dish of tender pasta tubes filled with a savory mix of lean ground beef, vibrant spinach, and gooey cheese, perfect for any occasion.
Ingredients
Pasta & Filling
- 20 to 24 pieces cannelloni shells Perfect for holding all the delicious filling
- 1.5 lbs lean ground beef For a hearty yet not heavy texture
- 1 tablespoon olive oil Adds a fragrant richness
- 1 medium onion, finely chopped For the aromatic base
- 3 cloves garlic, minced Fills the kitchen with an irresistible scent
- 1 medium green bell pepper, finely chopped Adds crunch and sweetness
- 1 cup mushrooms, chopped Adds earthiness to the filling
- 250 g fresh spinach, cooked and chopped Provides vibrant greenery
- 1 tablespoon Worcestershire sauce Infuses a savory depth
- 1 teaspoon Italian seasoning Brings warmth and herbaceous flair
- Salt and black pepper to taste Enhances flavors
Sauce & Topping
- 2 jars marinara sauce (650 mL each / approx 40 oz) Contributes a rich tomato base
- 2.5 cups shredded mozzarella cheese For a gooey, melty topping
- 0.5 cup shredded Parmesan cheese Adds a nutty finish
- Fresh parsley for garnish For color and freshness
Instructions
Preparation
- Preheat your oven to 350 degrees. Grease a 9x13 inch casserole dish.
- Heat olive oil in a large skillet over medium heat. Add garlic, onion, green bell pepper, and mushrooms. Sauté for about 5 minutes until soft.
- Add ground beef, Italian seasoning, and Worcestershire sauce. Cook until beef is browned and vegetables are tender. Drain excess fat.
- Stir in cooked, chopped spinach and 1 cup of marinara sauce. Season with salt and pepper. Optionally, pulse in a food processor for a smoother filling.
Assembly
- Coat the bottom of the baking dish with marinara sauce.
- Stuff each cannelloni shell with the beef and spinach filling using a piping bag.
- Arrange filled shells in the casserole dish. Pour remaining marinara sauce over the top and sprinkle with mozzarella.
Baking
- Cover the dish with aluminum foil and bake for 35 minutes.
- Remove the foil and bake for an additional 5-10 minutes until cheese is slightly golden.
Serving
- Garnish the dish with freshly chopped parsley and serve with grated Parmesan.
Notes
Prep ahead by making filling one day in advance. Always squeeze excess moisture from spinach to avoid a runny filling. Avoid overstuffing cannelloni shells to prevent bursting.