Stuffed Manicotti Recipes With Ground Beef
Beef Cannelloni blimp with a juicy spinach and beef filling, topped with enough of love apple cannelloni sauce and melty cheese. It's cosy comfort food that's mouthwateringly succulent and 100% freezer friendly. Make this recipe using cannelloni OR manicotti!
Beef Cannelloni
I call back most people recall of spinach & ricotta when they think of cannelloni. And while that's still a house favourite, this version with a juicy spinach and beefiness fillingmakes more of an appearance in my world nowadays.
I actually make it more for friends than myself – because it's a sensationalfreezer friendly standby and a safe bet (ie i of those meals that both kids and grown ups will love!)
This beef cannelloni recipe can be used for either cannelloni or manicotti.
What'south cannelloni? And what's the divergence between cannelloni and manicotti??
Cannelloni is a tube shaped dry out pasta that'south stuffed with filling, covered with sauce and cheese than broiled. The cannelloni tubes are uncooked when they are stuffed – they cook (soften) while baking.
Manicotti is the Italian-American version of cannelloni. The same concept – pasta in tube form to be stuffed, but they're usually a bit larger and typically has ridges on it rather than a shine surface.
This Beefiness Cannelloni recipe tin be used for either cannelloni OR manicotti. In Australia, I'one thousand pretty certain I've seen manicotti in Italian grocery stores. But cannelloni is far more popular – sold at all the big grocery stores (Woolies, Coles, Harris).
What you lot demand
The iii parts to Beef Cannelloni are:
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The Cannelloni Sauce – fundamental to any good cannelloni! Make loads and make it thinner than yous think information technology should exist – the uncooked cannelloni tube will suck up a lot of the liquid every bit it bakes (information technology needs to, in order to cook the cannelloni pasta);
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The spinach and beef filling – I like to brand information technology extra tasty by using beefiness cube for seasoning (aka bouillon cube / stock cube – or use powder form) instead of plain old flavoured salt. And extra juicy by adding a scrap of the Cannelloni Sauce!
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The cannelloni tubes (higher up) or manicotti tubes – these are sold uncooked in tube form, to exist stuffed with filling so cooked.
How to make Beef Cannelloni
At that place'due south goose egg tricky most the making part other than stuffing the cannelloni tubes which is inevitably a chip of a messy / fiddly affair.
But years of cannelloni stuffing have taught me one thing –the fastest and easiest way to stuff cannelloni tubes is using a pipage bag. All those times I simply couldn't be bothered to utilise a piping bag, then I'd regret it 3 tubes in…..
Seriously. Use a pipage bag. Or ziplock handbag. Annihilation you can use for piping. You'll thank me later!
That moment when y'all pull this bubbles beauty out of the oven….. no telling what information technology actually is, but you know information technology'south something delicious!!!
Seriously, cannelloni is as impossible to photo as lasagna. At that place's simply no way to make a plate of this saucy cheesy juiciness look elegant. And that's ok – information technology'due south a delicious mess, and I totally ain that!!!
What to serve with Beefiness Cannelloni
Cannelloni is essentially merely another type of pasta. I put it in the same bucket every bit lasagna. Which ways – for a total blown Italian feast, I serve it with:
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Garlic Bread – or fifty-fifty more indulgent, with Cheesy Garlic Bread (or get over-the-top with Scissure Bread);
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Garden Salad with Italian Dressing (hitting of crisp fresh salad essential!)
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Tiramisu to finish with an Espresso Martini on the side
For a quick midweek meal, I just brand a quick salad on the side, like a Rocket Parmesan Salad with Balsamic Dressing. Probably my most fabricated side salad because it's literally a 2 minute effortless-no-chop salad! – Nagi x
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Servings 5
Tap or hover to scale
Recipe video higher up. Y'all volition love how flavourful the juicy beef filling and sauce is! Too many recipes disappoint past using obviously canned lycopersicon esculentum - the sauce needs flavour! It will seem like in that location's a lot of sauce (and there is) and that information technology's too thin (and information technology is!) But you lot need information technology because the cannelloni sucks up a lot when it's cooking!!! Serves 4 very hungry people, five normal people.
Cannelloni Sauce:
- i tbsp olive oil
- 2 garlic cloves , minced
- 1/2 onion , finely chopped
- 1 carrot , small, finely chopped (optional)
- 1 celery rib , finely chopped (optional)
- 800g / 28oz crushed tomato , canned
- 2 cups (500ml) craven stock / broth , low sodium (or vegetable)
- i/two tsp EACH thyme, oregano, salt, pepper
- 1/four tsp chilli flakes , optional
Spinach Beef Filling:
- 1 tbsp olive oil
- 2 garlic cloves , minced
- 1/2 onion , finely chopped
- 500g / 1lb beef mince , lean
- 250g / 8oz frozen spinach, chopped , thawed, excess liquid squeezed out (Notation 1)
- ane beefiness bouillon cube , crumbled (Note 2)
- ane/2 tsp pepper
- i tsp Worcestershire Sauce
Cannelloni:
- 21 - 24 cannelloni tubes (220g/7oz) OR ten Manicotti tubes (Note 3)
- 2 cups mozzarella cheese , freshly grated (or other melting cheese)
- Chopped parsley , garnish (optional)
Cannelloni Sauce:
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Rut oil in a large saucepan or pot over medium high oestrus. Add together garlic and onion, cook 2 minutes. Add carrot and celery, cook 5 minutes.
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Add remaining Sauce ingredients so stir. Bring to simmer, lower oestrus to medium, embrace with lid and simmer for 10 minutes.
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Use a stick blender to blitz until smooth (or cool slightly and utilize blender or food processor). Set aside.
Spinach Beef Filling:
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Heat oil in a large skillet over high oestrus. Add onion and garlic, melt 2 minutes.
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Add beef and melt, breaking it upwards as you go, until it all changes from scarlet to dark-brown.
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Stir in spinach, then add together crumbled beefiness cube, Worcestershire sauce, pepper and 1 cup of Cannelloni Sauce. Stir, cook 2 minutes.
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Remove and absurd slightly.
Assembly and Baking:
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Preheat oven to 180°C/350°F.
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Transfer Beef Filling into a pipe bag with a wide nozzle. Stand cannelloni tubes upright in a container, so pipage filling in. (Or exercise this step with teaspoon/finger/dinner knife!).
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Spread virtually ane 1/four cups Sauce in a 23x33cm / 9x13" dish. Lay the cannelloni on pinnacle, then pour over remaining Sauce.
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Sprinkle with cheese, loosely cover with foil.
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Bake 25 minutes, remove foil then broil a further x minutes until the cheese is bubbly with some golden spots.
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Remove from oven, sprinkle with parsley if using then serve!
1. Spinach - I use frozen for convenience. Feel free to utilize fresh - you'll need 200g/7oz fresh spinach (about half-dozen - 8 cups) roughly chopped. And so plunge briefly into pot of boiling water until information technology wilts (weight will increase due to water), so utilize per recipe.
two. Beefiness bouillon cube - as well known as beef stock cube, can also use i tsp beef stock powder / granulated beefiness bouillon. It's used here to add extra flavour into filling - better than using plain table salt!
3. Cannelloni
- 1 standard packet is usually 250g and has xxx tubes, yous volition only use 21 - 24 tubes.
- Cannelloni is a tube shaped dry pasta 7cm / 3″ long, 2cm / two/3″ broad. Stuff uncooked, will cook & soften in oven.
- Can also apply manicotti - bigger version of cannelloni with ridges. Recipe will fill about ten manicotti tubes.
- Can likewise roll filling up in fresh lasagna sheets - whatever size yous want them to be!
four. Storage - keep cooked leftovers in the fridge for four days and reheat in microwave. Can also freeze cooked leftovers - thaw then reheat.
Freezing uncooked (best freezing method) - add together an extra 1/2 cup of water in the sauce, then gather per recipe. Do not bake. Cover, absurd, freeze. To bake, thaw then cook per recipe.
5. Nutrition per serving
Calories: 609.06 cal (30%) Carbohydrates: 50.fifteen thou (17%) Protein: 42.fourteen g (84%) Fat: 27.64 g (43%) Saturated Fat: 11.12 m (lxx%) Cholesterol: 100.42 mg (33%) Sodium: 1079.82 mg (47%) Potassium: 1268.79 mg (36%) Fiber: half dozen.67 chiliad (28%) Sugar: x.93 g (12%) Vitamin A: 8613.55 IU (172%) Vitamin C: twenty.44 mg (25%) Calcium: 383.77 mg (38%) Iron: 6.28 mg (35%)
Life of Dozer
Dozer in his Sunday Best at a Melbourne Cup lunch we attended yesterday, the race that stops a nation!!! The chokehold grip was necessary – it was the merely way I was going to go a photo of him. Look how unhappy he is!!! 😂
PS Didn't last for long, he shed the peak lid 2 seconds afterwards this photograph was taken and his tux mysteriously went missing not long after so he was streaking around naked.
PPS His elevation hat cost even more than my $two discount store fascinator! 😂
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