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Beef and Spinach Cannelloni

I have never made any form of Cannelloni before…but after the first attempt, this will definitely be on the menu quite a lot from now on. I think it was the huge circle type of tube that made me nervous and then the fact that you had to fill it with whatever just seemed rather impossible.

But please….if you have never done this before….it’s so worth the while. So go out there, go get your box of Cannelloni and give it a try. Let’s be honest, plain and simple, at the end of the day….it’s just a pasta 🙂

Serves: 3

Ingredients:

1 tablespoon Oil

25g Butter and a little bit extra for greasing the dish

1 Onion, chopped

1 clove of Garlic, crushed

450g lean minced Beef

200g tinned chopped Tomatoes

225g frozen Spinach

1 tablespoon dried Basil

Salt and ground Black Pepper to taste

6 Cannelloni tubes

Fresh Basil sprigs to garnish

For the Sauce:

25g Butter

25g Flour

450ml Milk

80g Cheddar Cheese, finely grated

Method:

  1. Preheat the oven to 180˚C.
  2. Heat the oil and the butter in a frying pan and fry the onion and garlic for 5-6 minutes.
  3. Add the mince and brown.
  4. Add the tomatoes, spinach, basil and season with the salt and pepper.
  5. Cover the pan and simmer for 15 minutes.
  6. Stir occasionally.
  7. Remove the lid after 15 minutes and cook for 5 minutes without the lid to thicken the liquid.
  8. Also, bring a pot of salted water to the boil.
  9. Add the cannelloni to the water and boil for 8-10 minutes.
  10. Drain and rinse the tubes of cannelloni.
  11. Place in a single layer on a damped tea-towel.
  12. Lightly grease a shallow ovenproof dish with the extra butter.
  13. Spoon teaspoons full of the meat mixture into the cannelloni tubes and place them side by side into the ovenproof dish.

Method for the Sauce:

  1. Melt the butter in a saucepan.
  2. Stir in the flour and cook on a low heat for about a minute.
  3. Gradually add the milk, stirring continuously until thickened and smooth.
  4. Take off the heat and add 50g of the cheese and season with salt and pepper.
  5. Stir until well blended.

14. Pour the sauce over the cannelloni and sprinkle the remaining cheese over.

15. Bake in the oven for 30-35 minutes.

16. Garnish with the fresh basil.

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About The PaperCup Kitchen

Hi there everyone. I am Nelmarie, but please call me Nel. I, like so many people out there enjoy cooking and baking. Food makes me smile and it makes my heart beat faster. The only place where I know I fit just perfectly, is in the kitchen. I have also enrolled in a few cake decorating courses this year and I think I have met my true love....not mentioning my Hubby now :D. It took me 36 years to find out what I want to do with my life and I can now say the answer is rather simple...Bake and then decorating what I've baked. I have started PaperCup in 2011 whilst we were living in Moscow, Russia. Living the life of an Expat can sometimes get very lonely and the blog has not only brought the whole world into my kitchen but I have met so many gorgeous Foodie Friends. I am so happy that I have taken the plunge and started PaperCup. I am not a brilliant writer, I am not a brilliant chef, I am not a brilliant baker BUT I do invite you into my kitchen, take your shoes of, relax, have a bite to eat and let's have a chat. A little more about me: Nelmarie Rennison, married to Christopher for 6 years, together for 12. Two lovely kiddies, Nicholas 3 1/2 and Allegra just over a year. South African, lived in Russia for two years and now loving living in the UK. Diagnosed with MS in 2000 and never felt better :D I am just as grateful for dust blowing in my eyes as I am for Angels sitting on my shoulders. I love my family, my friends, my life and I am grateful for each new morning. Looking forward to get to know you better xx

7 responses »

  1. Like you, I rarely attempt cannelloni and usually stick to lasagne – not sure why! need to give these a go. Life in Moscow eh…must be very different.

    Reply
  2. I LOVE cannelloni! I’ve made it using lasagna sheets before – I tell you, that was very tricky, I think it worked in the end, but I shall be using ready formed tubes from now on. These look awesome.

    Reply
  3. This looks so interesting and deliciour! and the recipe is easy to fowllow, Like it! thank for sharing this!

    Reply
  4. This sounds so yummy! I have never made cannelloni either, your recipe is making me think I need to give it a try!

    Reply

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