Spinach Beef Cannelloni (Manicotti)

Name: Cannelloni Daging Sapi Bayam (Manicotti)
Total time: 75 min
Yield: 5 servings
Cuisine: Indonesian
Ingredients: 1 tbsp olive oil; 2 g arlic cloves (, minced); 1/2 onion (, finely chopped); 1 carrot (, small, finely chopped (optional)); 1 celery rib (, finely chopped (optional)); 800 g / 28oz crushed tomato (, canned); 2 cups (500ml) chicken stock / broth (, low sodium (or vegetable)); 1/2 tsp EACH thyme, oregano, salt, pepper; 1/4 tsp chilli flakes (, optional); 1 tbsp olive oil; 2 g arlic cloves (, minced); 1/2 onion (, finely chopped); 500 g / 1lb beef mince (, lean); 250 g / 8oz frozen spinach, chopped (, thawed, excess liquid squeezed out (Note 1)); 1 beef bouillon cube (, crumbled (Note 2)); 1/2 tsp pepper; 1 tsp Worcestershire Sauce; 21 - 24 cannelloni tubes (220g/7oz) (OR 10 Manicotti tubes (Note 3)); 2 cups mozzarella cheese (, freshly grated (or other melting cheese)); Chopped parsley (, garnish (optional))

Recipe video above. You will love how flavourful the juicy beef filling and sauce is! Too many recipes disappoint by using plain canned tomato - the sauce needs flavour! It will seem like there's a lot of sauce (and there is) and that it's too thin (and it is!) BUT you need it because the

⏱️ 75 min 🔪 Prep: 30 min 🔥 Cook: 45 min 📊 Medium ⭐ 5.0 (63) 👁️ 23 views

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Cannelloni Daging Sapi Bayam (Manicotti)

Foto: RecipeTin Eats

Ingredients

5 servings

1 tbsp olive oil
2 g arlic cloves (, minced)
1/2 onion (, finely chopped)
1 carrot (, small, finely chopped (optional))
1 celery rib (, finely chopped (optional))
800 g / 28oz crushed tomato (, canned)
2 cups (500ml) chicken stock / broth (, low sodium (or vegetable))
1/2 tsp EACH thyme, oregano, salt, pepper
1/4 tsp chilli flakes (, optional)
1 tbsp olive oil
2 g arlic cloves (, minced)
1/2 onion (, finely chopped)
500 g / 1lb beef mince (, lean)
250 g / 8oz frozen spinach, chopped (, thawed, excess liquid squeezed out (Note 1))
1 beef bouillon cube (, crumbled (Note 2))
1/2 tsp pepper
1 tsp Worcestershire Sauce
21 - 24 cannelloni tubes (220g/7oz) (OR 10 Manicotti tubes (Note 3))
2 cups mozzarella cheese (, freshly grated (or other melting cheese))
Chopped parsley (, garnish (optional))

Steps

Heat oil in a large saucepan or pot over medium high heat. Add garlic and onion, cook 2 minutes. Add carrot and celery, cook 5 minutes.
Add remaining Sauce ingredients then stir. Bring to simmer, lower heat to medium, cover with lid and simmer for 10 minutes.
Use a stick blender to blitz until smooth (or cool slightly and use blender or food processor). Set aside.
Heat oil in a large skillet over high heat. Add onion and garlic, cook 2 minutes.
Add beef and cook, breaking it up as you go, until it all changes from red to brown.
Stir in spinach, then add crumbled beef cube, Worcestershire sauce, pepper and 1 cup of Cannelloni Sauce. Stir, cook 2 minutes.
Remove and cool slightly.
Preheat oven to 180°C/350°F.
Transfer Beef Filling into a piping bag with a wide nozzle. Stand cannelloni tubes upright in a container, then pipe filling in. (Or do this step with teaspoon/finger/dinner knife!).
Spread about 1 1/4 cups Sauce in a 23x33cm / 9x13" dish. Lay the cannelloni on top, then pour over remaining Sauce.
Sprinkle with cheese, loosely cover with foil.
Bake 25 minutes, remove foil then bake a further 10 minutes until the cheese is bubbly with some golden spots.
Remove from oven, sprinkle with parsley if using then serve!