Spinach Beef Cannelloni: The Architecture of Italian Comfort

Is it Pasta or a Stuffed Masterpiece?

Did you know that Cannelloni (meaning “large reeds”) is one of the oldest forms of pasta, historically made by cutting square sheets of fresh pasta, stuffing them, and rolling them into tubes? Unlike Manicotti, which is often a ridged, extruded tube found in US grocery stores, authentic Cannelloni is smooth and delicate. The culinary secret here is the flavor infusion: by sautéing the spinach with the beef and finishing with a nutmeg-infused Béchamel, we bridge the gap between earthy iron notes and creamy, savory richness.

Ingredients List

The Structural Components:
- Cannelloni Tubes (12–14 tubes): No-boil or standard dried.
The Hearty Filling:
- Ground Beef (1 lb): Lean (90/10) works best.
- Fresh Baby Spinach (5 oz): Roughly chopped.
- Ricotta Cheese (1 cup): Drained of excess moisture.
- Egg (1): To bind the filling.
- Garlic (3 cloves): Minced.
- Onion (1 small): Finely diced.
The “Dual Sauce” System:
- Marinara Sauce (2 cups): For the acidic base.
- Béchamel Sauce (1 cup): (Butter, flour, milk, and a pinch of nutmeg).
The Melt:
- Mozzarella (1 cup) & Parmesan (21 cup).

Timing: Sauté, Stuff, and Bake

Total time investment: 1 hour.

Prep & Filling: 20 minutes.
Assembly: 10 minutes.
Bake Time: 30 minutes.

Step-by-Step Instructions

Step 1: The Savory Filling

Sauté the onion and ground beef until browned. Add the garlic and spinach, cooking only until the spinach wilts.

Actionable Advice: Drain the beef/spinach mixture in a colander for 5 minutes. If you skip this, the excess fat and spinach water will make your pasta tubes soggy and the sauce greasy.

Step 2: The Binding

In a bowl, mix the cooled beef mixture with the ricotta, half of the Parmesan, the egg, and salt/pepper.

Expert Insight: Use a piping bag (or a gallon-sized plastic bag with the corner cut off) to stuff the tubes. It is 3x faster than using a spoon and prevents the dry pasta from cracking.

Step 3: The Sauce Layering

Spread 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish. Lay the stuffed cannelloni in a single layer.

The “Blanket”: Pour the remaining marinara over the center of the tubes, followed by the white Béchamel sauce.

Step 4: The Cheese Crown

Top with the mozzarella and the rest of the Parmesan.

Pro Tip: Cover the dish with foil for the first 20 minutes of baking to steam the pasta tubes to tenderness. Remove the foil for the last 10 minutes to brown the cheese.

Step 5: The Bake

Bake at 190°C (375°F) for 30 minutes. Let it rest for 5 minutes before serving so the ricotta sets.

Nutritional Information (Per 2 Tubes)

Calories: 440 kcal.
Protein: 28g.
Total Fat: 22g.
Iron: 25% of Daily Value (thanks to the spinach and beef).

Common Mistakes to Avoid

Over-cooking the Spinach: You want it wilted, not turned into a purée. It provides texture inside the tube.
Not Enough Sauce: If using no-boil tubes, they “drink” the sauce to soften. Ensure the tubes are well-covered or they will stay crunchy.
Skipping Nutmeg: Even a tiny pinch in the white sauce is the “secret” that makes Italian pasta dishes taste authentic.

Storing and Reheating

Storage: This dish actually tastes better the next day as the flavors meld. Store in the fridge for up to 3 days.
Freezing: You can freeze the dish fully assembled but unbaked. Bake from frozen at 175°C (350°F) for 60 minutes.

Would you like me to create a “Quick 5-Minute Béchamel” guide to help you master the white sauce for this recipe?