Cannelloni al Forno con Manzo, Spinaci e Besciamella (Baked Cannelloni with Beef, Spinach, and Béchamel)

Cannelloni al Forno con Manzo, Spinaci e Besciamella (Baked Cannelloni with Beef, Spinach, and Béchamel) ingredients

• 1 tbsp olive oil
• 1 lb ground beef (85/15 blend)
• 3 cloves garlic, minced
• 5 oz fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup Parmigiano-Reggiano, grated
• 1 large egg
• 1/4 tsp nutmeg, grated
• 1 tsp salt
• 1/2 tsp black pepper
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 4 cups whole milk, warmed
• 1/2 tsp salt
• pinch nutmeg, grated
• 12-14 cannelloni tubes (no-boil or pre-cooked)
• 24 oz marinara sauce (homemade or good quality store-bought)
• 1 cup fresh mozzarella, shredded
• as needed Parmigiano-Reggiano, for garnish

How to make Cannelloni al Forno con Manzo, Spinaci e Besciamella (Baked Cannelloni with Beef, Spinach, and Béchamel)

1. Preheat your oven to 375°F (190°C).
2. **Prepare the Beef & Spinach Filling:** Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes. Drain any excess fat.
3. Stir in 3 minced garlic cloves and 5 oz chopped fresh spinach. Cook for 2-3 minutes until the spinach wilts. Remove from heat and let cool slightly.
4. In a large bowl, combine the cooled beef and spinach mixture with 1 cup ricotta cheese, 1/2 cup grated Parmigiano-Reggiano, 1 large egg, 1/4 tsp grated nutmeg, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly until all ingredients are well combined.
5. **Prepare the Béchamel Sauce:** In a medium saucepan over medium heat, melt 4 tbsp unsalted butter. Whisk in 4 tbsp all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
6. Gradually whisk in 4 cups warmed whole milk, a little at a time, until smooth and no lumps remain. Bring to a gentle simmer, whisking frequently, and cook for 5-7 minutes until the sauce thickens to a spoon-coating consistency. Season with 1/2 tsp salt and a pinch of grated nutmeg. Remove from heat.
7. **Assemble the Cannelloni:** Spread a thin layer (about 1/2 cup) of marinara sauce on the bottom of a 9x13 inch baking dish. If using no-boil cannelloni, ensure there is enough moisture at the bottom.
8. Carefully fill the 12-14 cannelloni tubes with the beef and spinach mixture. You can use a piping bag, a small spoon, or your fingers. Arrange the filled cannelloni in a single layer in the prepared baking dish.
9. Pour the remaining marinara sauce evenly over the cannelloni, ensuring they are mostly covered. Then, spoon the béchamel sauce over the marinara, covering the cannelloni completely.
10. Sprinkle 1 cup shredded fresh mozzarella over the top of the béchamel layer.
11. Cover the baking dish loosely with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the top is golden brown and bubbly and the cannelloni are tender.
12. Let the cannelloni rest for 10-15 minutes before serving to allow the sauces to set. Garnish with additional grated Parmigiano-Reggiano before serving.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.