Monday, October 10, 2011

Beef and Spinach Cannelloni

This was very easy to make, very tasty and a family pleaser of course not only because it was full of flavour but because it was pasta of course!!  Pasta has always been an instant success at our place.

No fiddly cannelloni tubes to use with this recipe as it calls for fresh lasagne sheets making the process a lot quicker. 

You could really taste the fresh basil in the rich tomato based beef sauce, this accompanied by the creamy cheese sauce topping made this dish a very comforting meal.

Beef and Spinach Cannelloni
(recipe sourced from WW magazine September 2011)

Serves: 4
ProPoints per serve: 12

cooking spray
1 small brown onion, finely chopped
1 small carrot, finely chopped
500 grams extra lean beef mince
2 garlic cloves, crushed
400 gram can diced tomatoes
2 tablespoons tomato paste
1/2 cup beef stock
100 grams baby spinach leaves
1/4 cup finely chopped fresh basil leaves
1 tablespoon reduced fat butter
1 tablespoon plain flour
1 cup skim milk
1/2 cup extra light (50% fat) tasty grated cheese
4 fresh lasagne sheets
3/4 cup tomato pasta sauce
1/4 cup grated parmesan cheese

Preheat oven to 180 degrees Celsius.

Lightly spray a 2 litre (8 cup) capacity oven dish with cooking spray.

Lightly spray a large non stick frying pan with oil and heat over high heat.  Add the onion and carrot, cook stirring, for 5 minutes or until softened.  Add mince and garlic and cook, breaking up lumps, for 3 - 5 minutes or until mince is browned.

Add tomatoes, paste and stock.  Bring to the boil.  reduce heat to low and cook, stirring occasionally, for 10 - 15 minutes or until mix tickens.  Stir in spinach and basil and cook for 2 minutes.  Cool.

Meanwhile melt butter in a small saucepan over medium heat.  Add flour and cook, stirring, for 1 minutes.  Gradually add milk, stirring until smooth after each addition.  Bring to the boil, stirring.  Reduce heat to low and simmer for 1 minute or until sauce thickens slightly. Remove from heat. Stir in half the grated cheese, season with salt and pepper and set aside.

Spread pasta sauce over base of prepared dish.  Cut pasta sheets in half.  Divide mix into 8 portions, spoon down the centre of each pasta piece, then roll pasta to enclose filling.  Place cannelloni, seam side down, in one layer.  Pour over cheese sauce, sprinkle with parmesan and remaining grated cheese.  Bake for 30 - 35 minutes or until golden.

(click here for a printable version of this recipe)


Kristen said...

Using the lasagne sheets is brilliant. You took out so much work and kept the flavor stellar. I am having such a craving for Italian food now :-)

Jo said...

Hi Kristen

Yes using lasagne sheets cut the time down so much... a lot easing than trying to stuff the tubes plus are fresh so it reduced the cooking time a little also.

Thanks for popping by - Jo xx

Calogero said...

I like cannelloni very much :-).