Cannelloni Two Ways (Spinach Ricotta & Beef Ragu)

May 10, 2023May 10, 20230 2
Cannelloni Two Ways (Spinach Ricotta & Beef Ragu)
in Main

Prep

30 min

Cook

60 min

Ready In

90 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 tablespoons olive oil
1 large onion , finely chopped
2 garlic cloves , minced
1 sprig fresh thyme
1 bay leaf
1 lb ground beef
2/3 cup dry red wine
1 can peeled whole tomatoes , coarsely crushed
salt and pepper
1 egg
1 bunch fresh spinach ( or use frozen to save a step )
1 container ricotta cheese
1/2 cup cheese , of your preference ( I use shredded romano )
salt and pepper
2 tablespoons olive oil
1 shallot , finely chopped
2 garlic cloves , minced
1 cup fresh basil , chopped
1 bay leaf
1/2 cup dry white wine
1 1/2 lbs ripe tomatoes , coarsely chopped
salt and pepper
4 tablespoons butter
1/3 cup all-purpose flour
3 cups whole milk
nutmeg
salt and pepper
8 fresh lasagna sheets
1/3 cup parmesan cheese , freshly grated

Nutrision Information

Servings Per Recipe
8
Calories
543
Sugar
6g
Fat
31g
Cannelloni Two Ways offers two delicious options for one classic pasta dish. The first version combines spinach and ricotta cheese to create a creamy and flavorful filling, while the second is a hearty beef ragu that is rich and savory. The two options are rolled up in tender lasagna sheets and topped with a creamy béchamel sauce that is sure to satisfy any hungry appetite. This recipe is perfect for a special occasion or a weeknight dinner with family.

Instructions

1.Preheat oven to 375°F.
2.In a large skillet, heat olive oil over medium heat. Add onion, garlic, thyme, bay leaf, and ground beef. Cook until beef is browned, stirring occasionally.
3.Add red wine to skillet and cook until wine has evaporated by half. Stir in the peeled whole tomatoes and let sauce cook for another 15-20 minutes or until thickened, seasoning with salt and pepper to taste. Discard bay leaf.
4.In a pot of boiling water, cook spinach until just wilted. Drain and rinse under cold water. Squeeze out any excess water and roughly chop. In a bowl, mix together the spinach, ricotta, cheese, and egg. Season with salt and pepper to taste.
5.In another skillet, heat olive oil over medium heat. Add shallot, garlic, basil, bay leaf, and white wine. Cook until wine has evaporated by half. Add chopped tomatoes and cook until the sauce has reduced and thickened, seasoning with salt and pepper to taste. Discard bay leaf.
6.In a medium saucepan, melt butter over medium heat. Whisk in flour and cook until mixture turns slightly brown, stirring constantly. Gradually add whole milk, stirring until mixture is thick and smooth. Add nutmeg and salt and pepper to taste. Set aside.
7.Boil lasagna sheets in a pot of salted water for 3-4 minutes or until just tender. Drain the pasta and rinse under cold water immediately until cool enough to handle.
8.Lay lasagna sheets flat and spoon beef ragu in a thin layer at one end of the sheet, leaving a 1 inch border at the end. Repeat with the spinach-ricotta mixture on another sheet. Roll each sheet up tightly and place seam side down in a large baking dish, until all the sheets are used.
9.Pour the béchamel sauce over the top of the cannelloni, spreading to cover all the edges. Sprinkle grated parmesan cheese over the top. Bake in oven for 25-30 minutes or until the top is golden and bubbly. Serve.
10.

PROS

Cannelloni Two Ways is a delicious and hearty dish that can feed a crowd.
The combination of spinach-ricotta and beef ragu means there is something for everyone at the table.

This dish is also perfect for leftovers- it reheats well and can be enjoyed for another meal in the week.

CONS

This dish can be quite time-consuming to make, as there are many steps involved in the process.

Additionally, cannelloni can be messy to eat and the pasta sheets can be difficult to roll properly.

HEALTH & BENEFITS

This dish includes both spinach and tomatoes- two ingredients that are packed with health benefits. Spinach is high in iron and other essential vitamins, while tomatoes contain lycopene, an antioxidant that has been linked to reducing the risk of heart disease.

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