This Italian beef, spinach and ricotta casserole is great for the whole family.
60g Coles brand butter
1/3 cup Coles brand plain bread flour
2 cups milk
500g chopped frozen spinach, thawed
Coles 3 star beef mince 1 kg
500g fresh ricotta from the deli
1 cup shredded Parmesan
400g instant dried cannelloni
1ltr (4 cups) tomato passata
3 cups grated pizza cheese
To serve baby rocket leaves
Pre-heat oven to 200°C/180°C fan.Two 26 cm square ovenproof dishes should be greased.
Heat butter in a saucepan on low heat.Add flour.Stir for 2 minutes.Slowly whisk in the milk, until smooth.Turn heat up to medium.Stirring occasionally, cook for 5 minutes or until sauce boils.Season to taste.
Take out any excess water from the spinach.Combine the mince, ricotta, and parmesan in a large bowl.Mix to combine.Mix beef mixture into cannelloni tubes.
Divide the white sauce among dishes.Spread the base.Arrange cannelloni tubes in a single layer.Spread the passata on top.Sprinkle with cheese
Bake for 1 hour or until the pasta is tender.Serve with rocket leaves