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Italian beef, spinach & ricotta cannelloni

  • 0:30 Prep
  • 1:10 Cook
  • 12 Servings


  • 60g Coles brand butter
  • 1/3 cup Coles brand plain flour
  • 2 cups milk
  • 500g frozen chopped spinach, thawed
  • 1 kg Coles 3 star beef mince
  • 500g fresh ricotta, from the deli
  • 1 cup shredded parmesan
  • 400g instant dried cannelloni
  • 1ltr (4 cups) tomato passata
  • 3 cups grated pizza cheese
  • Baby rocket leaves, to serve


  • 1
    Preheat oven to 200°C or 180°C fan. Grease two 26cm square ovenproof dishes.
  • 2
    Melt butter in a saucepan over low heat. Add flour. Cook, stirring, for 2 mins. Gradually whisk in milk until smooth. Increase heat to medium. Cook, stirring, for 5 mins or until sauce boils and thickens. Remove from heat and season to taste.
  • 3
    Squeeze excess moisture from the spinach. Place in a large bowl with the mince, ricotta and parmesan. Season and mix to combine. Fill cannelloni tubes with beef mixture.
  • 4
    Divide white sauce between dishes. Spread over base. Arrange cannelloni tubes in a single layer. Spoon over passata. Top with cheese.
  • 5
    Cover with foil and bake for 1 hr or until pasta is tender and cheese is golden. Serve with rocket leaves.

Source: taste.com.au


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