Beef ragu and spinach cannelloni
9
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Flavour-filled pasta dish is ideal for entertaining.
Ingredients
Olive oil
1 tbs
Lean beef mince, raw
300 g
Spring onion(s)
3 individual, thinly sliced
Garlic
3 clove(s), crushed
Fresh basil
½ cup(s), chopped
Tomato pasta sauce
2 cup(s), (500ml)
Cooked frozen spinach
250 g, chopped
Fresh lasagne sheets
4 individual, (4x50g sheets)
Reduced-fat ricotta cheese
300 g, crumbled
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 2L (8-cup) capacity ovenproof dish with oil.
2
Heat half the oil in a large non-stick frying pan over medium-high heat, add mince and brown for 5 minutes. Transfer to a bowl and sauté onion in remaining oil. Return mince to the pan with the garlic and chopped fresh basil leaves. Add 1 cup (250ml) tomato pasta sauce and spinach and cook until mixture is thick.
3
Cut lasagne sheets in half. Spoon one-eighth of the mixture down the middle of each piece of pasta. Top each with 1 tablespoon crumbled ricotta.
4
Spread ½ cup (125ml) of the pasta sauce over the base of prepared dish. Arrange cannelloni in a single layer on top and cover with remaining pasta sauce. Sprinkle with remaining ricotta. Bake for 30 minutes or until pasta is tender and top is golden. Serve.
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