Leftover Beef and Spinach Cannelloni

Using leftover beef for this quick cannelloni means you'll have a delicious meal on the table with little fuss and without breaking the bank.

Prep time: 5 minutes

Cook time: 30 minutes

Servings: 2 people

Preparation

Preheat the oven to gas 7, 220ºC, fan 200ºC.

Squeeze out as much excess water from the spinach as possible, put it in to a medium bowl with 175g of the ricotta, the beef, nutmeg and seasoning, stir well to combine everything together.

If using large lasagne sheets, cut them in half.

Place one-sixth of the beef mixture at the short end of each lasagne sheet and using the back of a spoon, spread it out to cover one quarter of the sheet.

Roll the pasta up to encase the filling and place in a shallow ovenproof dish.

Pour the passata over and dot the reserved ricotta on top.

Scatter with the Parmesan, then bake for 25-30 minutes, until golden and bubbling.



Ingredients

300g frozen spinach, defrosted
250g ricotta
200g leftover pot-roasted beef, shredded
Pinch of nutmeg
Pinch of salt
Freshly ground black pepper
6 small or 3 large fresh lasagna sheets
500g garlic and herb passata
50g parmesan cheese, grated

 

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Ingredients

300g frozen spinach, defrosted
250g ricotta
200g leftover pot-roasted beef, shredded
Pinch of nutmeg
Pinch of salt
Freshly ground black pepper
6 small or 3 large fresh lasagna sheets
500g garlic and herb passata
50g parmesan cheese, grated

 

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Preparation

Preheat the oven to gas 7, 220ºC, fan 200ºC.

Squeeze out as much excess water from the spinach as possible, put it in to a medium bowl with 175g of the ricotta, the beef, nutmeg and seasoning, stir well to combine everything together.

If using large lasagne sheets, cut them in half.

Place one-sixth of the beef mixture at the short end of each lasagne sheet and using the back of a spoon, spread it out to cover one quarter of the sheet.

Roll the pasta up to encase the filling and place in a shallow ovenproof dish.

Pour the passata over and dot the reserved ricotta on top.

Scatter with the Parmesan, then bake for 25-30 minutes, until golden and bubbling.