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Photo of Beef ragu and spinach cannelloni by WW

Beef ragu and spinach cannelloni

Total Time
1 hr
15 min
45 min
Flavour-filled pasta dish is ideal for entertaining.


Olive oil

1 tbs

Lean beef mince, raw

300 g

Spring onion(s)

3 individual, thinly sliced


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)


  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.


SERVING SUGGESTION: Mixed green salad