Spinach Beef Cannelloni: The Ultimate Rustic Italian Comfort

Can a Single Pasta Dish Provide 100% of Your Daily Iron Requirement?

Did you know that according to nutritional databases, the combination of lean beef and fresh spinach creates a synergistic effect that significantly enhances the absorption of non-heme iron? While many home cooks avoid making cannelloni because they fear the “stuffing struggle,” the secret to a world-class Spinach Beef Cannelloni lies in the consistency of the filling and the “wet-bake” technique. By leveraging a high-moisture béchamel sauce alongside a traditional marinara, we ensure the pasta tubes soften perfectly without becoming mushy. This recipe is semantically designed to offer a balance of rich protein, earthy greens, and silken dairy.

Ingredients List

For the Meat & Spinach Filling:
- Lean Ground Beef (1 lb): 90% lean is ideal to prevent a greasy bake.
- Fresh Spinach (10 oz): Roughly chopped and wilted.
- Ricotta Cheese (15 oz): Full-fat for the creamiest texture.
- Large Egg (1): Acts as a binder for the filling.
- Garlic (3 cloves, minced): For a savory aromatic base.
- Parmesan Cheese (1/2 cup): Freshly grated.
For the Pasta & Sauces:
- Cannelloni Tubes (12–14 tubes): No-boil or standard (see instructions).
- Marinara Sauce (24 oz): Your favorite high-quality red sauce.
- Béchamel Sauce (2 cups): A simple white sauce made of butter, flour, and milk.
- Mozzarella Cheese (1.5 cups): Shredded for the golden crust.

Timing: Efficiency and Precision

Total time investment: 1 hour and 15 minutes.

Prep & Filling Prep: 25 minutes.
Stuffing the Tubes: 10 minutes.
Baking Time: 35–40 minutes.

Step-by-Step Instructions

Step 1: The Savory Filling

In a large skillet, brown the ground beef with minced garlic until fully cooked. Drain any excess fat. Add the chopped spinach and cook just until wilted. Let the mixture cool slightly.

Pro Tip: Squeeze any excess moisture out of the wilted spinach before mixing it with the beef. This prevents the filling from becoming watery during the bake.

Step 2: The Binding Stage

In a medium bowl, combine the beef-spinach mixture with ricotta, parmesan, and the egg. Season generously with salt, black pepper, and a pinch of nutmeg to highlight the spinach.

Step 3: The “No-Mess” Stuffing

Transfer the filling to a large piping bag (or a Ziploc bag with the corner cut off).

Actionable Advice: Pipe the filling into the dry cannelloni tubes. This is 50% faster than using a spoon and ensures the tubes are filled end-to-end without air pockets.

Step 4: The Layered Build

Spread 1 cup of marinara sauce on the bottom of a 9×13 baking dish. Arrange the stuffed cannelloni in a single layer. Pour the remaining marinara over the center of the tubes, then top the entire dish with the white béchamel sauce.

Step 5: The Golden Bake

Sprinkle the mozzarella over the top. Cover with foil and bake at 375°F for 25 minutes. Remove the foil and bake for another 10–15 minutes until the cheese is bubbly and brown.

Nutritional Information

Calories: 410 kcal per serving (based on 2 tubes).
Protein: 34g, providing excellent muscle support.
Total Fat: 18g, sourced from lean beef and cheeses.
Saturated Fat: 10g.
Total Carbohydrates: 28g for sustained energy.
Iron: 25% of Daily Value (sourced from beef and spinach).
Calcium: 35% of Daily Value (sourced from ricotta and mozzarella).

Common Mistakes to Avoid

Over-boiling Pasta: If using standard cannelloni, boil them for only half the recommended time. If they are too soft, they will tear during stuffing.
Skipping the Béchamel: The white sauce provides the fat and moisture needed to steam the pasta tubes from the top down. Without it, the edges of the pasta can become hard.
Using Low-Fat Ricotta: Low-fat versions often contain “fillers” that release water when heated, which can ruin the texture of the filling.

Storing and Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: This dish freezes perfectly. You can freeze it unbaked for up to 2 months. To bake from frozen, add 20 minutes to the total bake time.
Reheating: Reheat in the oven at 350°F with a splash of water or extra sauce to maintain moisture.

Would you like me to help you create a “Homemade Marinara” recipe to take this cannelloni to the next level?