Cannelloni with Cheese & Ground Beef

90 min · Medium · Serves 4

650 kcal per serving · 38g protein

Cannelloni tubes filled with beef and ricotta, baked under sauce and parmesan until bubbling. Proper Sunday-oven food.

Ingredients

• 4 g Black pepper
• Cannelloni tubes × 24
• 600 g Ground beef
• 60 ml Olive oil
• 400 g Ricotta cheese
• 60 g Parmesan
• 600 ml Passata (tomato sauce)
• 4 g Oregano
• 200 g Mozzarella (shredded)
• 4 cloves Garlic
• Onion × 2
• 8 g Salt

Method

1. Heat olive oil

   

   Heat olive oil in a skillet over medium heat.

2. Sauté onion and garlic

   

   Sauté the diced onion and garlic — cook them in the oil, stirring — until softened and see-through.

3. Brown the beef

   

   Add the ground beef and cook, breaking it up with a spoon, until browned all over with no pink left. Season with oregano, salt and pepper. Let cool slightly.

4. Combine beef and ricotta

   

   In a bowl, combine the cooled beef mixture with ricotta cheese and half the grated parmesan.

5. Mix and taste

   

   Mix the beef and ricotta filling until well combined. Taste and adjust seasoning.

6. Stuff the Tubes

   

   Spoon the filling into each cannelloni tube using a small spoon or piping bag. Don't overfill — leave a little room for the cheese to expand.

7. Spread a thin layer

   

   Spread a thin layer of passata on the bottom of a baking dish.

8. Arrange stuffed tubes

   

   Arrange stuffed tubes in a single layer.

9. Stir a splash of water

   

   Stir a splash of water into the remaining passata to loosen it, then pour it over so the tubes are fully covered.

10. Scatter with shredded mozzarella

    

    Scatter with shredded mozzarella and remaining parmesan.

11. Cover with foil and bake

    

    Cover the dish with foil and bake at 180°C for 20 minutes.

12. Remove foil and bake

    

    Remove foil and bake 10 minutes more until golden and bubbling.

13. Rest 5 minutes before serving

    

    Rest the cannelloni 5 minutes before serving.