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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´┐Ż 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.

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