Ingredients:

Sauce

• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 onion, finely chopped
• 1 carrot, small, finely chopped (optional)
• 1 celery rib , finely chopped (optional)
• 800g / 28oz crushed tomato, canned
• 2 cups (500ml) chicken stock
• 1/2 tsp EACH thyme, oregano, salt, pepper
• 1/4 tsp chilli flakes (optional)

Spinach Beef Filling

• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 onion, finely chopped
• 500g / 1lb beef mince, lean
• 250g / 8oz frozen spinach, chopped, thawed, excess liquid squeezed out
• 1 beef bouillon cube
• 1/2 tsp pepper
• 1 tsp Worcestershire Sauce
• "Cannelloni"
• 21 to 24 "no boiling needed" cannelloni tubes OR 10 Manicotti tubes
• 2 cups mozzarella cheese, freshly grated
• Chopped parsley (optional)

Instructions:

Sauce

• Heat oil in a large saucepan or pot over medium high heat. Add garlic and onion, cook 2 minutes. Add carrot and celery, cook 5 minutes.
• Add remaining Sauce ingredients then stir bringing to a simmer. Lower heat to medium, cover with lid and simmer for 10 minutes.
• Use a stick blender to blitz until smooth (or cool slightly and use blender or food processor). Set aside.

Spinach Beef Filling

• Heat oil in a large skillet over high heat. Add onion and garlic, cook 2 minutes.
• Add beef and cook, breaking it up as you go, until it all changes from red to brown.
• Stir in spinach, then add crumbled beef cube, Worcestershire sauce, pepper and 1 cup of Cannelloni Sauce. Stir, cook 2 minutes.
• Remove and cool slightly.

Assembly & Baking

• Preheat oven to 180°C/350°F
• Stand cannelloni tubes upright in a container and fill (fingers, teaspoon, piping bag)
• Spread about 1 1/4 cups Sauce in a 23x33cm / 9x13” dish. Lay the cannelloni on top, then pour over remaining Sauce.
• Sprinkle with cheese, loosely cover with foil.
• Bake 25 minutes, remove foil then bake a further 10 minutes until the cheese is bubbly with some golden spots.
• Remove from oven, sprinkle with parsley if using then serve!