Beef Cannelloni with Spinach (Print Version)

Cannelloni shells stuffed with ground beef, spinach, mushrooms, and peppers, covered in marinara sauce and mozzarella cheese, baked until bubbly.

# Ingredients:

→ For the Cannelloni

01 - 20 to 24 cannelloni shells
02 - 1 1/2 lbs lean ground beef
03 - 1 tablespoon olive oil
04 - 1 onion, finely chopped
05 - 3 cloves garlic, minced
06 - 1 green bell pepper, finely chopped
07 - 1 cup mushrooms, chopped
08 - 250g (8 oz) fresh spinach, cooked and chopped
09 - 1 tablespoon Worcestershire sauce
10 - 1 teaspoon Italian seasoning
11 - Salt and black pepper to taste

→ For Assembly

12 - 2 jars (650 mL each/approx 40 oz) marinara sauce
13 - 2 1/2 cups shredded mozzarella cheese
14 - 1/2 cup shredded Parmesan cheese
15 - Fresh parsley for garnish

# Instructions:

01 - Preheat your oven to 350 degrees. You'll need a 9x13 inch casserole dish for this recipe.
02 - In a large skillet over medium heat, add the olive oil, garlic, onions, green pepper, and mushrooms. Cook until everything is soft, about 5 minutes.
03 - Add the ground beef, Italian seasoning, and Worcestershire sauce to the vegetable mixture. Cook until the beef is completely cooked and no longer pink and the vegetables are soft. Drain any excess fat.
04 - Stir in the cooked, chopped spinach. Then stir in 1 cup of the marinara sauce until everything is combined. Taste and add salt and pepper as needed.
05 - Place the meat mixture in a food processor and pulse for just a few seconds. This breaks up any large pieces and creates a smooth texture that's easier to pipe into the cannelloni tubes. Don't over-process - just a few pulses!
06 - Lightly coat the bottom of your 9x13 inch baking dish with marinara sauce.
07 - Use a large bowl or measuring cup to stand the cannelloni tubes upright. Fill a piping bag with the beef mixture and pipe it into each cannelloni tube to stuff the pasta.
08 - Place the filled cannelloni tubes in the bottom of the casserole dish. Pour the remaining marinara sauce over the filled cannelloni. Sprinkle with the shredded mozzarella cheese.
09 - Cover with aluminum foil and bake at 350 degrees for 35 minutes, until the cheese is melted and marinara sauce is bubbling at the edges. Remove the foil and bake another 5 to 10 minutes until the cheese starts to brown a little on top.
10 - Sprinkle with fresh parsley and serve immediately with freshly grated Parmesan cheese. This is comfort food at its finest!

# Notes:

01 - To cook the spinach: bring about 2 inches of water to a boil in a pot, add spinach leaves, cover and cook for 3-5 minutes. Strain and chop.
02 - Processing the meat mixture makes it easier to pipe into the tubes - just pulse for a few seconds, don't over-process!
03 - Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave in 30-second intervals.
04 - You can freeze leftover cannelloni for up to 2 months, or freeze it uncooked and thaw before baking.
05 - Serve with a side salad, garlic bread, or roasted vegetables for a complete meal.

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