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Photo of Beef ragu and spinach cannelloni by WW

Beef ragu and spinach cannelloni

13
Points®
Total Time
1 hr
Prep
15 min
Cook
45 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Mixed green salad

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