Juicy spinach and beef cannelloni, a delicious combination of flavours that is sure to impress. Combine with a fresh salad and red wine for a romantic Valentine’s day dinner.

Makes 8-10 Cannelloni

Ingredients

 

Cannelloni Sauce

1 tbsp olive oil

1 garlic cloves, minced

½  onion, finely diced

1 small carrot, finely diced

 400g can crushed tomatoes

½ celery stock, finely diced.

250ml (1 cup) chicken or vegetable stock

1 tsp Italian seasoning

Salt and pepper to taste

 

Cannelloni

8-10 cannelloni tubes ( you can also use fresh lasagna sheets if you want bigger cannelloni)

1 cup melting cheese of choice

 

Spinach and Beef filling

1 tbsp olive oil

1 clove garlic, minced

¼ onion, finely diced

250g beef mince

100g fresh spinach, chopped

1 beef bouillon cube

Pinch of pepper

 

Instructions

 

Cannelloni Sauce

  • Heat oil in a large saucepan over medium heat. Add garlic and onion, saute for 2 minutes until translucent.
  • Add carrot and celery and cook for 5 minutes.
  • Add remaining sauce ingredients. Stir, cover with a lid and simmer over low-medium heat for 10 minutes.
  • Use a stick blender or blender to blitz smooth or use as is if you prefer a chunky sauce. Set aside until assembly.

 

Filling

  • Heat oil in a large frying pan over high heat. Add onion and garlic, cook for 2 minutes.
  • Add beef mince and cook until brown, making sure to break up any lumps.
  • Stir in spinach, cook until wilted.
  • Add in the crumbled beef cube, pepper, and ¼  cup of cannelloni sauce. Stir and cook for 2 minutes.

 

Assembly and Baking

  • Preheat the oven to 180°C.
  • Transfer beef filling into a piping bag or ziplock bag with the corner cut off. Stand cannelloni tubes upright in a container, then pipe in filling. If using lasagne sheets spread desired amount of filling on each sheet and roll.
  • Spread ¾ cup of sauce in a baking dish and lay cannelloni on top. Pour over the remaining sauce.
  • Sprinkle with cheese, loosely cover with foil.
  • Bake for 25 minutes, remove foil and bake for a further 10 minutes until cheese golden.
  • Remove from the oven and serve with salad and beverage of choice.