Spinach & Ricotta Cannelloni with Meat Sauce

Ingredients (Serves 6)

For the Filling

• 250 g ricotta cheese
• 250 g fresh spinach, chopped
• 100 g mozzarella, shredded
• 50 g Parmesan cheese, grated
• 1 egg
• 2 garlic cloves, minced
• Salt and black pepper, to taste
• 1 tsp Italian seasoning
• 12–14 cannelloni tubes

For the Meat Sauce

• 500 g ground beef
• 1 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 2 carrots, finely diced
• 700 ml tomato passata or marinara sauce
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and black pepper, to taste

Topping

• 250 g mozzarella cheese, shredded
• 50 g Parmesan cheese, grated
• Fresh basil for garnish

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Instructions

1. Heat the olive oil in a large skillet. Sauté the onion, carrots, and garlic until softened.
2. Add the ground beef and cook until browned. Stir in the tomato paste, passata, oregano, basil, salt, and pepper. Simmer for 20 minutes.
3. In a bowl, combine the ricotta, spinach, mozzarella, Parmesan, egg, garlic, Italian seasoning, salt, and pepper.
4. Fill each cannelloni tube with the ricotta-spinach mixture using a piping bag or spoon.
5. Spread half of the meat sauce in the bottom of a baking dish.
6. Arrange the filled cannelloni in a single layer.
7. Cover with the remaining meat sauce.
8. Sprinkle generously with mozzarella and Parmesan.
9. Bake at 180°C (350°F) for 35–40 minutes, until the pasta is tender and the cheese is golden and bubbling.
10. Let rest for 10 minutes before serving. Garnish with fresh basil and enjoy! 🍽️