- 500 g ground beef
- 1000 g crushed tomato
- 150 g mushrooms
- 150 g tomato paste
- 1 yellow onion
- 5 garlic clove
- 1 red pepper
- 2 tbsp rosemary (dried)
- 2 tbsp marjoram or oregano (dried)
- 0.5 dl olive oil
- 0.5 tbsp salt
- 450 g spinach (frozen)
- 500 g ricotta
- 100 g gran padrano (grated)
- 2 egg
- 1 tbsp garlic powder
- 1 tbsp white pepper
- 0.5 tbsp salt
- 250g cannelloni
- 200 g mozzarella (sliced)
- 50 g gran padrano (grated)
- 50 g basil (fresh)
Sauce:
Chop onion, slice mushrooms, dice garlic and red pepper.
Sauté onion 5 minutes in large skillet with plenty of olive oil.
Add ground beef, fry until brown. Push meat to edge, and boil off as much liquid as possible.
Add chili, fry 30 seconds.
Add garlic, fry 30 seconds.
Add rosemary and tomato paste, fry 30 seconds.
Add mushrooms, stir together and fry 2 minutes.
Add all of the crushed tomato, salt well, stir to combine.
Cover and allow to simmer for at least 20 minutes.
Filling:
Defrost spinach if frozen, finely chop if fresh.
Mix spinach, ricotta, eggs, grated gran padrano, eggs, garlic powder, white pepper, and plenty of salt.
Spoon mixture into a piping bag, or ~3L freezer bag with the corner pushed down into a cup.
Pasta:
Preheat oven to 180°C.
Pipe the filling into each dry cannelloni individually and lay them down in a large casserole dish. There should be one layer of filled noodles, as densely packed as possible.
Scatter fresh basil leaves over the noodles.
Pour all the meat sauce over the noodles and distribute evenly.
Top with slices of mozzarella and dust with half of the grated gran padrano.
Bake in oven at 180°C for 30 minutes, uncovered.
Remove from oven, dust with rest of gran padrano, sprinkle more basil leaves, and allow to 10 minutes to cool.