Beef And Ricotta Cannelloni Recipe

Recipe By Slurrp

Beef and Ricotta Cannelloni is a classic Italian dish that combines tender beef, creamy ricotta cheese, and flavorful tomato sauce. The beef is cooked with onions, garlic, and herbs, then mixed with ricotta cheese to create a rich and savory filling. The cannelloni tubes are filled with the beef and ricotta mixture, topped with tomato sauce, and baked until golden and bubbly. This dish is perfect for a comforting family dinner or for entertaining guests. Serve with a side salad and crusty bread for a complete meal.

4.1
26 Rating -
Rate
Non Vegdiet
1hr 50minstotal
10minsPrep
1hr 40minsCook
1hr 50m.total
10m.Prep
1hr 40m.Cook
Beef And Ricotta Cannelloni
plan
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ingredients serve

Ingredients for Beef And Ricotta Cannelloni Recipe

  • 0.17 pound Ground Beef
  • 0.17 Onion, Finely Chopped
  • 0.33 cloves Cloves Garlic, Minced
  • 0.17 tablespoon Olive Oil
  • 0.17 cup Tomato Sauce
  • 0.17 teaspoon Dried Italian Herbs
  • As required Salt And Pepper To Taste
  • 0.17 cup Ricotta Cheese
  • 1/25 cup Grated Parmesan Cheese
  • 0.17 Egg
  • 2 Cannelloni Tubes
  • 0.17 cup Shredded Mozzarella Cheese
  • as per your need Fresh Basil Leaves For Garnish

Directions: Beef And Ricotta Cannelloni Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C).
  • STEP 2.In a large skillet, heat olive oil over medium heat. Add onions and garlic, and cook until softened.
  • STEP 3.Add ground beef to the skillet and cook until browned. Drain any excess fat.
  • STEP 4.Stir in tomato sauce, dried herbs, salt, and pepper. Simmer for 10 minutes.
  • STEP 5.In a separate bowl, mix together ricotta cheese, Parmesan cheese, and egg.
  • STEP 6.Fill each cannelloni tube with the beef and ricotta mixture.
  • STEP 7.Spread a thin layer of tomato sauce on the bottom of a baking dish. Arrange the filled cannelloni tubes in a single layer.
  • STEP 8.Pour the remaining tomato sauce over the cannelloni tubes. Sprinkle with mozzarella cheese.
  • STEP 9.Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  • STEP 10.Let the cannelloni cool for a few minutes before serving. Garnish with fresh basil leaves, if desired.
  • STEP 11.Serve the beef and ricotta cannelloni with a side salad and crusty bread.

Cooking Tips

  • To make filling the cannelloni tubes easier, use a piping bag or a plastic storage bag with the corner snipped off.
  • If you don't have cannelloni tubes, you can use manicotti shells or even lasagna noodles. Just roll the filling inside and arrange in the baking dish.
  • Leftover cannelloni can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Storage and Serving

  • Leftover cannelloni can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven or microwave before serving.
  • Serve the beef and ricotta cannelloni with a side salad and crusty bread for a complete meal.
Nutrition
value
469
calories per serving
29 g Fat37 g Protein14 g Carbs4 g FiberOther

Current Totals

  • Fat
    29g
  • Protein
    37g
  • Carbs
    14g
  • Fiber
    4g

MacroNutrients

  • Carbs
    14g
  • Protein
    37g
  • Fiber
    4g

Fats

  • Fat
    29g

Vitamins & Minerals

  • Calcium
    420mg
  • Iron
    4mg
  • Vitamin A
    1249mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    123mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    40mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    83mg
  • Manganese
    < 1mg
  • Phosphorus
    496mg
  • Selenium
    31mcg
  • Zinc
    7mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp