Beef and spinach Cannelloni

                                                             It's really yummy!

  Recipe: goodfood
     Ingredients
     Filling
     1 tbsp olve oil
     1 onion, chopped
     1 clove garlic, crushed
     500g beef mince
     250g frozen spinach, thawed
     3 tbsp tomato paste
     1/2  cup (125g)  ricotta
     1 egg
     1/2 tespoon ground oregano

     Bechamel sauce
     1 cup (250ml) milk
     1 sprig fresh parsley
     5 peppercorns
     30g butter
     1 tbsp plain flour
     1/2 cup (125ml) cream

     Tomato sauce
     425g can tomato puree
     2 tbsps chopped fresh basil
     1 clove garlic, crushed
     1/2 teaspoon sugar

     12-15 instant cannelloni tubes
     1 cup (150g) grated mozarella
     1/2 cup (60g) grated Parmesan

some of the ingredients

For filling:  all well mixed together and set aside

                                           

For Bechamel sauce:  cook until it thickens

For tomato sauce:  simmer for 5 minutes, set aside

spoon filling into the tubes using piping bag

spoon a little tomato sauce in the base of the dish.
arrange cannelloni tubes on top

pour bechamel sauce over the cannelloni, follow by tomato sauce
last, sprinkle cheese over the top

   Methods
   1.  Preheat oven to 180C.  Lightly oil a large shallow ovenproof dish.

   2.  To make filling:  heat oil on low heat, add onion and garlic, stir until garlic is tender. Add the mince and brown well, breaking any lumps with a fork as it cooks.  Add the spinach and tomato paste. Cook, stirring for 1 minute.  Remove from heat. Mix together the ricotta, egg, oregano and some salt and pepper.  Add to the mince mixture and stir well.  Set aside.

   3.  To make Bechamel sauce:  Put milk, parsley and peppercorn in a small pan.  Bring to boil.  Remove form the heat and cool for 10 minutes.  Strain, discarding flavourings.  Melt butter in a small pan and stir in the flour.  Cook, stir for a minute.  Remove from the heat.  Gradually blend in the strained milk, strirring until smooth.  Return to the heat and cook, stirring constantly over medium heat, until the sauce boils and thickens.  Reduce the heat and simmer for 3 minutes.  Add the cream and season with salt and pepper.

   4.  To make tomate sauce:  Put all the ingredients in a pan and bring to boil.  Reduce the heat and simmer for 5 minutes.

   5.  Spoon the filling into a pipping bag and fill the cannelloni tubes  ( or fill with a teaspoon ).

   6.  Spoon a little tomato sauce in the base of the dish.  Arrange the cannelloni on top.

   7.  Pour Bechamel sauce over the cannelloni, followed by the remaining tomato sauce.  Sprinkle the combined cheeses over th top.  Bake for 30- 35 minutes, or until golden.
note:  I placed a metal pan filled with boiling water, on the lowest shelf of the oven throughout baking.