Ingredients for Cannelloni Two Ways Spinach Ricotta Beef Ragu
- 2 tbsp Olive Oil
- 1 medium Onion, chopped
- Garlic Cloves
- Fresh Thyme
- Bay Leaf
- 1 lb Ground Beef
- Dry Red Wine
- Whole Tomatoes
- Salt and pepper to taste
- 1 Large Egg
- Fresh Spinach
- 15 oz Ricotta Cheese
- Cheese
- Shallot
- Fresh Basil
- Dry White Wine
- 28 oz Canned Crushed Tomatoes
- Butter
- All Purpose Flour
- Whole Milk
- 1/4 tsp Nutmeg
- Lasagna Sheets
- 1 cup Grated Parmesan Cheese
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How to Make Cannelloni Two Ways Spinach Ricotta Beef Ragu
- Preheat oven to 375°F (190°C).
- Prepare the Spinach Ricotta Filling: Sauté spinach until wilted. Squeeze out excess water. In a bowl, combine ricotta, sautéed spinach, egg, 1/2 cup parmesan cheese, nutmeg, salt, and pepper. Mix well.
- Prepare the Beef Ragu: Heat olive oil in a large pan. Brown ground beef. Add onion and garlic; cook until softened. Stir in tomato paste, crushed tomatoes, red wine, beef broth, oregano, basil, salt, and pepper. Simmer for at least 30 minutes, stirring occasionally, until thickened.
- Assemble the Cannelloni: Fill half of the cannelloni tubes with the spinach ricotta mixture and the other half with the beef ragu.
- Arrange the filled cannelloni in a greased baking dish.
- Pour béchamel sauce over the cannelloni. Sprinkle with remaining parmesan cheese and mozzarella slices.
- Bake for 35-40 minutes, or until bubbly and golden brown.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
91g
Fat
163g
Carbs
15g
