This Canelloni recipe was one of the dishes featured on @wkndmag!
To make it:
For the sauce:
2 tablespoons sunflower oil
500 grams ground beef
1/4 cup onion chopped
2 cloves garlic
4 cans crushed tomatoes
1 teaspoon sugar
250 ml can tomato paste
2 teaspoons dried oregano
1 tablespoon fresh basil
1 teaspoon salt
1/4 teaspoon black pepper
For the Filling:
450 ml container Ricotta cheese
3 cups x 350 ml shredded Mozzarella cheese
250 grams fresh spinach
2 eggs
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
One box of Cannelloni shells
Basil, for garnish
For the Sauce:
Heat the oil and fry the onions for about 2 minutes until soft. Add the ground beef and saut� until cooked. Add the garlic and fry for another minute.
Add 2 cans of crushed tomatoes, seasonings, and tomato paste.
Bring to a simmer, cover, and reduce heat. Cook for about 20 minutes or until meat is tender.
For the Filling:
Mix the ricotta, 1 1/2 cups mozzarella, spinach, eggs, parmesan, and salt together until combined. Place in a piping bag and then squeeze into both ends of each cannelloni.
Preheat oven to 180 degrees and grease a 9×13 inch baking pan.
Place filled cannelloni in the bottom of the pan and top with the tomato sauce and then pour the remaining 2 cans of crushed tomatoes sauce on top.
Cover with foil and bake for 50 minutes.
Remove from the oven, take off foil, and immediately put on the remaining 1 1/2 cups mozzarella cheese and let it sit for 10 minutes. Top with basil and serve.
