Delicious main course meat and cheese cannelloni with spinach.
Can serve alone or on a small bed of pasta.
Serve with a crisp green salad.
2 pounds Ground Sirloin (or ground Veal, or combination of both).
3 cups Cheese mix (Equal parts of Ricotta cheese, Mozzarella cheese, Fontina cheese, Asiago cheese, and Sour Cream).
1 pkg. frozen chopped Spinach (well drained).
2 cups Mushroom Garlic Prego Sauce.
1 large Yellow Onion, chopped.
3 Tbsp Olive Oil.
½ stick Butter.
2 cloves Garlic, minced.
2 teaspoon fresh Basil.
1 Tbsp fresh Parsley.
½ teaspoon Oregano.
¼ teaspoon Pizza Pepper Seeds.
¼ teaspoon Dill Weed.
¼ teaspoon Lemon Pepper.
Salt and Ground Black Pepper to taste.
18 Cannelloni Tubes Pasta (boiled for 6 minutes).
No nutrition information available
Boil cannelloni tubes for 6 minutes.
Heat oil and butter in large pan and Sauté the onion and garlic for 3-4 minutes.
Add the sirloin and brown and drain, then add the tomatoes, spinach, basil and seasoning.
Cover with a lid and simmer for 15 minutes stirring occasionally.
Remove the lid and cook for 5 minutes to thicken.
Allow mixture to cool.
Mix 2 cups of the cheese mix with the cooled meat mixture.
Fill the cannelloni tubes with the meat/cheese/spinach mixture.
Spread a layer of Prego on a lightly oiled oven proof baking dish.
Place cannelloni side by side on the layer of Prego sauce.
Spread a layer of Prego over mixture.
Cover the cannelloni with the remaining cheese/meat/spinach mixture.
Sprinkle top with Mozzarella & Asiago cheese.
Bake for 30 - 35 minutes in a preheat 400° oven.