Easy Beef Cannelloni Spinach (Print Format)

Pasta tubes filled with savory beef, spinach, and vegetables, smothered in marinara and melted cheese.

# Ingredients:

→ Main Ingredients

01 - 20 to 24 cannelloni shells
02 - 1.5 pounds ground beef (lean)
03 - 1 tablespoon olive oil
04 - 1 onion, finely chopped
05 - 3 cloves garlic, minced
06 - 1 green bell pepper, finely chopped
07 - 1 cup mushrooms, chopped
08 - 250 g fresh spinach, cooked and chopped
09 - 1 tablespoon Worcestershire sauce
10 - 1 teaspoon Italian seasoning
11 - 2 jars marinara sauce (650 mL each)
12 - 2.5 cups mozzarella cheese, shredded
13 - 0.5 cup Parmesan cheese, shredded
14 - Salt to taste
15 - Black pepper to taste
16 - Fresh parsley, chopped

# Steps:

01 - Lightly coat the bottom of a 9×13-inch casserole dish with marinara sauce. Preheat oven to 350°F.
02 - In a large skillet over medium heat, add olive oil, garlic, onions, green pepper, and mushrooms. Cook until soft, about 5 minutes.
03 - Add ground beef, Italian seasoning, and Worcestershire sauce to the skillet. Cook until beef is fully cooked and no longer pink, and vegetables are soft. Drain any excess fat.
04 - Stir in cooked, chopped spinach and 1 cup of marinara sauce. Mix well, then season with salt and pepper to taste.
05 - Place the beef mixture in a food processor and pulse for a few seconds to achieve a smoother texture. Do not over-process.
06 - Use a piping bag to fill each cannelloni tube with the beef mixture. Stand the tubes upright for easier filling.
07 - Place the filled cannelloni tubes in the casserole dish. Pour the remaining marinara sauce over the top. Sprinkle with mozzarella cheese and cover with aluminum foil. Bake at 350°F for 35 minutes.
08 - Remove foil and bake for an additional 5 to 10 minutes, until the cheese begins to brown slightly.
09 - Sprinkle with fresh parsley and serve immediately with grated Parmesan cheese.

# Tips:

01 - Cook spinach by boiling for 3 to 5 minutes, then strain and chop before use.
02 - Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
03 - Uncooked cannelloni can be frozen and baked as per recipe instructions after thawing.
04 - Serve with a side salad, garlic bread, or vegetables.

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