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Italian beef, spinach & ricotta cannelloni

70 mins
12 servings

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