I don’t eat red meat so I’ll try this with ground turkey instead.
Spinach and Ricotta Cannelloni and Meatballs
Italian food isn’t all that hard to make, it’s just about using the right ingredients. This didn’t take terribly long to put together, and a lot can be done ahead of time and then frozen for later, so you can whip up a pretty satisfying dinner when you don’t seem to have time.
- 1 kilo ground beef
- 3 garlic cloves, chopped finely
- 3 eggs
- 1/2 cup breadcrumbs
- Salt, pepper, and fresh sage
Mix the above, form balls, and bake at 200C / 375F for 20 minutes, flip over, and then bake for 10 minutes until nice and brown.
Ingredients (quick sauce):
- 2 large cans of diced tomatoes
- 1 onion, diced
- 100g butter
- fresh chopped sage
- salt and pepper
- about 200g pork, bone in
- 2 bay leaves
Melt butter, stir in onions and then add the pork and brown. Add the sage and cook for about 2 minutes before adding the rest of the ingredients. If you’re cooking it for a while, add a bit of water so there’s something to boil out while the meat infuses with the sauce. Remove pork bone and bay leaves before using.
- 10 cannelloni shells
- Half kilo ricotta
- Package of baby spinach, steamed and drained
- 1 egg
- Dash of nutmeg
- Salt and pepper
Mix everything but the pasta and then pipe into the cannelloni shells. Put in a baking dish, add meatballs and then cover everything with sauce. Bake for about 30 minutes, adding grated parmesan for the last 10, at 200C / 375F.