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Cannelloni with Ricotta & Bolognese
1 h 15 minServes 4Nutri-Score C€€
C
1 h 15 min
1 h 15 minCannelloni with Ricotta & Bolognese
what you need
Ingredients
ground beefMeat400 g
onion (half for the sauce, half for the filling, finely chopped)Produce1 piece
carrot (finely chopped)Produce1 piece
celery stalk (finely chopped)Produce1 piece
garlic (1 clove for the sauce, 1 clove for the filling, minced)Produce2 pieces
crushed tomatoesPantry400 g
waterOther150 ml
saltSpices5 g
black pepper (ground)Spices2 g
sugarPantry5 g
oregano (dried)Spices3 g
ricottaDairy250 g
spinachProduce200 g
parmesan (grated, 20 g for the filling and the rest for topping)Dairy70 g
eggDairy1 piece- lemon juice (freshly squeezed)Produce10 ml
cannelloni (dried tubes)Grains250 g
mozzarella (grated or torn)Dairy150 g
olive oil (for sautéing)Pantry30 ml
per serving
Nutrition
571kcal
- Carbs
- 51 g
- Proteins
- 33 g
- Fat
- 26 g
what you’ll use
Tools
Frying pan
Baking dish
Mixing bowl
Oven
step by step
Method
- Step 1
Make the Bolognese sauce
- Sauté the onion, carrot, celery and garlic in olive oil until softened.
- Add the ground beef and cook until browned.
- Season with salt, pepper, sugar and oregano.
- Add the crushed tomatoes and water, stir and remove from the heat. The sauce should stay quite liquid so the cannelloni cook properly while baking.
- Step 2
Prepare the spinach filling
- Sauté the onion and garlic in olive oil.
- Add the spinach and cook for 30 seconds, stirring constantly.
- Mix with the ricotta, parmesan, egg, lemon juice, salt and pepper.
- Step 3
Assemble the cannelloni
- Spread half of the Bolognese sauce in a baking dish.
- Fill the cannelloni with the ricotta and spinach mixture and place them in the dish.
- Cover with the remaining sauce, the mozzarella and the parmesan.
- Step 4
Bake
- Bake at 180 °C for 30 minutes with top and bottom heat and fan.
most cooked first