Cannelloni Two Ways Spinach Ricotta Beef Ragu
Indulge in the ultimate comfort food with this "Cannelloni Two Ways: Spinach Ricotta & Beef Ragu" recipe, a hearty Italian-inspired dish that brings together two delicious fillings in one baking dish. Tender cannelloni tubes are generously stuffed with a creamy spinach and ricotta mixture alongside a rich, savory beef ragu, offering the perfect blend of flavors and textures. Topped with a luscious layer of marinara, a velvety homemade béchamel sauce, and melty mozzarella cheese, this baked pasta masterpiece is golden, bubbling, and irresistibly satisfying. Ideal for cozy dinners, this family-friendly recipe pairs perfectly with a crisp green salad and a slice of garlic bread. With easy-to-follow steps and a gorgeous presentation, it’s a show-stopping meal that’s as delightful to make as it is to eat!
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Recipe Information
Ingredients
- 16 pieces Cannelloni tubes
- 3 tablespoons Olive oil
- 1 large Onion, finely chopped
- 4 cloves Garlic, minced
- 500 grams Ground beef
- 2 tablespoons Tomato paste
- 400 grams Canned crushed tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 400 grams Ricotta cheese
- 250 grams Frozen spinach, thawed and squeezed dry
- 100 grams Parmesan cheese, grated
- 0.25 teaspoon Nutmeg
- 3 tablespoons All-purpose flour
- 3 tablespoons Butter
- 500 milliliters Milk
- 200 grams Mozzarella cheese, shredded
- 500 milliliters Marinara sauce
Instructions
Preheat the oven to 375°F (190°C).
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the onion and sauté for 5-7 minutes until translucent. Stir in half of the minced garlic and cook for another 1 minute.
Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned, about 8-10 minutes.
Stir in the tomato paste, crushed tomatoes, oregano, basil, salt, and black pepper. Reduce heat to low and simmer for 15 minutes. Set aside to cool slightly.
In a bowl, mix the ricotta cheese, spinach, Parmesan cheese, remaining garlic, nutmeg, and a pinch of salt. Set aside.
To make the béchamel sauce, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
Gradually add the milk, whisking to prevent lumps. Continue cooking until the sauce thickens, about 5 minutes. Season with a pinch of salt and set aside.
Spread a thin layer of marinara sauce over the bottom of a 9x13-inch baking dish.
Fill half of the cannelloni tubes with the beef ragu mixture and the other half with the spinach ricotta mixture using a piping bag or a spoon.
Arrange the filled cannelloni in the baking dish. Cover evenly with the remaining marinara sauce, then pour the béchamel sauce on top.
Sprinkle the mozzarella cheese over the top.
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbling.
Let the cannelloni rest for 5-10 minutes before serving.
Nutrition Facts
Calories |
6965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 313.5 g | 402% | |
| Saturated Fat | 143.2 g | 716% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 1001 mg | 334% | |
| Sodium | 7877 mg | 342% | |
| Total Carbohydrate | 723.8 g | 263% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 92.2 g | ||
| Protein | 348.3 g | 697% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 5605 mg | 431% | |
| Iron | 34.1 mg | 189% | |
| Potassium | 6919 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
