Beef Cannelloni Bake
Servings
5
Ingredients
- 1 (8 ounce) package cannelloni pasta
- 8 ounces lean minced beef
- 2 carrots, chopped
- 1/2 stalk celery, chopped
- 1/2 onion, chopped
- 10 ounces fresh spinach, washed and chopped
- 1 1/4 teaspoons salt
- 1 1/4 teaspoons ground black pepper
- 2 tablespoons olive oil
- 1 cup dry white wine
- 1 cup whipping cream
- 1 cup chopped tomatoes
- 1/2 cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
- 2 tablespoons chopped fresh basil
- 1 (14.5 ounce) can stewed tomatoes
- 2 tablespoons olive oil
- 2 cloves garlic, chopped
- 1 onion, chopped
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 4 leaves fresh basil, chopped
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and set aside. Meanwhile, preheat oven to 260°C.
- In an 11 x 17 inch baking dish, crumble beef or veal and toss with carrots, celery, onion and spinach. Add 1 1/4 teaspoon salt, 1 1/4 teaspoon pepper, 2 tablespoons olive oil and wine. Mix well. Place in heated oven and roast until beef or veal is brown and vegetables are soft, about 30 to 40 minutes. Note: Be careful to not burn the meat and vegetables; this is a very hot temperature. If meat begins to smoke, lower oven temperature to 200°C. Stir often while baking.
- Cool for 15 minutes.
- Place meat mixture in food processor and process until finely chopped. Add cream, roma tomatoes, cheese, dry herbs and basil. Stir and return to oven for approximately 20 minutes.
- Remove from oven and lower oven temperature to 175°C. Let mixture cool for 15 to 20 minutes, then stuff each cannelloni with 2 to 3 tablespoons of mixture. Place in a clean 9 x 13 inch baking dish.
- To Make fresh tomato sauce: Place Italian style tomatoes with liquids in food processor and process until smooth. Set aside. Heat 2 tablespoons olive oil over medium heat in a large skillet.
- Add 2 cloves chopped garlic and 1 chopped onion; sauté until soft. Add processed tomatoes, 1 teaspoon salt and 1 teaspoon pepper and sauté 5 to 10 minutes or until sauce is no longer watery. Add fresh basil leaves and cook for 1 minute longer.
- Pour fresh tomato sauce over cannelloni and bake for 20 minutes or until sauce is bubbly.
