Spinach Beef Cannelloni (Manicotti)

Used fresh tomatoes instead of canned. Also added a bit of leek to both cannelloni sauce and the meat and spinach mix. Next time I’ll do 5 min less baking so the consistency is a bit more al dente. Excellent dish though.

1st time making this type of dish. Use a tea spoon to fill rolls. Was a great dish.

Veryyyy yummy👌👌 I used organic San Marzano tomatoes and Barilla Manicotti - the beef (85% lean) filled all 14 tubes. They seemed a little undercooked right out of the oven but got softer with time. I used fresh spinach but didn't wilt, I just chopped them small. ~ Cannelloni sauce: 1 tbsp oil medium-high heat. Cook ½ finely chopped 🧅, 2 minced 🧄 cloves, finely chopped small 🥕 and celery rib, cook 5-7 mins. ↪️Stir in 28oz crushed 🍅, 2 cups 🐔 broth, ½ tsp each of thyme, oregano, 🧂, pepper, and ¼ tsp 🌶️ flakes. Being to simmer, lower heat to medium, cover with lid, simmer 10 mins. Blend. Set one cup of sauce aside for the beef filling. Spinach beef filling: 1 tbsp oil high heat. ½ finely chopped 🧅 and 2 🧄 cloves for 2 mins. Add and brown 1lb beef. Stir in ~7oz fresh chopped spinach, then 1tsp 🍖 bouillon, 1 tsp Worcestershire, ½ tsp pepper, and 1 cup cannelloni sauce. Stir, cook 2 mins. Oven 350⁰. 1 ¼ cups of the sauce at the bottom of the 9x13 dish. Use 🥄 to fill manicotti tubes, cover with remaining sauce, then sprinkle with 2 cups shredded mozzarella. Loosely cover with foil, bake 25 mins, remove foil and bake another 10 mins until cheese is bubbly with some golden spots. Sprinkle with parsley

Add parsley on top after baking

Amazing!