Beef Cannelloni Recipe

Name: Beef Cannelloni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 10 oz ground beef; 3 oz carrots, peeled and finely diced; 3 oz celery, finely diced; 2 None onions, peeled and finely diced; 2 tbsp tomato puree; 4 tbsp all-purpose flour; 1/2 cup red wine; 1 can plum tomatoes (about 14 oz); 10 sprigs fresh thyme, little reserved for garnish, remaining leaves stripped from stems; 2 tbsp butter; 1 cup vegetable stock; 1 cup reduced-fat milk; 1 clove garlic, peeled and crushed; 1 1/3 lbs baby spinach; 1 pinch freshly grated nutmeg; 20 tubes cannelloni; 1 None tomato, sliced; 1/2 cup Parmesan cheese, grated; 1 cup Mozzarella cheese, shredded

Servings: persons

2 tbsp olive oil
10 oz ground beef
3 oz carrots, peeled and finely diced
3 oz celery, finely diced
2 None onions, peeled and finely diced
2 tbsp tomato puree
4 tbsp all-purpose flour
1/2 cup red wine
1 can plum tomatoes (about 14 oz)
10 sprigs fresh thyme, little reserved for garnish, remaining leaves stripped from stems
2 tbsp butter
1 cup vegetable stock
1 cup reduced-fat milk
1 clove garlic, peeled and crushed
1 1/3 lbs baby spinach
1 pinch freshly grated nutmeg
20 tubes cannelloni
1 None tomato, sliced
1/2 cup Parmesan cheese, grated
1 cup Mozzarella cheese, shredded

1
Preheat the oven to 400u00b0F. Grease an ovenproof dish. Heat 1 tbsp oil in a saucepan and fry the beef for 15 mins, until crumbly, adding the carrots, celery and half the onion after 5 mins.
2
Stir in the tomato puree and sprinkle in 2 tbsp flour. Cook for 2 mins, then pour in the wine. Add the tomatoes, breaking them up roughly with a wooden spoon. Add the thyme and season with salt and black pepper. Bring to a boil and simmer for 10 mins.
3
To make the bechamel sauce, melt the butter in a separate saucepan, add 2 tbsp flour and cook, stirring, for 2 mins. Gradually add the stock and milk, stirring constantly. Bring to a low boil and simmer for 5 mins. Season with salt and black pepper.
4
Heat 1 tbsp oil in a separate saucepan and fry the garlic and remaining onion for 2 mins. Add the spinach, cover and cook until wilted. Season with salt and a pinch of nutmeg.
5
Spread 2 tbsp beef sauce in the bottom of the dish. Spread over the spinach. Spoon the remaining beef sauce into the cannelloni and arrange on top of the spinach. Pour over the bechamel sauce. Arrange the tomato slices on top and sprinkle over the cheese. Bake for 40 mins. Serve garnished with the reserved thyme.

630

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tbsp olive oil, 10 oz ground beef, 3 oz carrots, peeled and finely diced, 3 oz celery, finely diced, and more.

Yes, Beef Cannelloni falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Cannelloni

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions