Beef Cannelloni with Ricotta and Spinach

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Lightly grease a 9x13 inch baking dish with a small amount of olive oil.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3-4 minutes until softened.

3. 3

   Add the minced garlic and ground beef to the skillet. Cook for 6-8 minutes, breaking up the meat with a wooden spoon, until browned and no pink remains. Season with salt and pepper.

4. 4

   Add the chopped spinach to the beef mixture and cook for 2-3 minutes until wilted. Remove from heat and let cool for 5 minutes.

5. 5

   In a large mixing bowl, combine the ricotta cheese, egg, half of the parmesan cheese, and the cooled beef-spinach mixture. Mix well until evenly combined. Season with additional salt and pepper to taste.

6. 6

   To make the tomato sauce, heat the remaining tablespoon of olive oil in a saucepan over medium heat. Add the crushed tomatoes, tomato paste, oregano, and basil. Simmer for 10 minutes, stirring occasionally. Season with salt and pepper.

7. 7

   Spread about one-third of the tomato sauce evenly across the bottom of your prepared baking dish.

8. 8

   Using a piping bag or small spoon, carefully fill each cannelloni tube with the beef and ricotta mixture. Arrange the filled tubes in a single layer in the baking dish.

9. 9

   Pour the remaining tomato sauce evenly over the filled cannelloni tubes, ensuring all pasta is covered to prevent drying out during baking.

10. 10

    Sprinkle the shredded mozzarella and remaining parmesan cheese evenly over the top of the dish.

11. 11

    Cover the baking dish tightly with aluminum foil and bake for 30 minutes.

12. 12

    Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbling and the pasta is tender when pierced with a knife.

13. 13

    Remove from the oven and let rest for 10 minutes before serving. Garnish with fresh basil leaves.