Stuffed Beef Cannelloni

silver platter stuffed beef cannelloni 139 Edit Edit
Recipe from THE SILVER PLATTER SIMPLE ELEGANCE: Effortless Recipes with Sophisticated Results
By Daniella Silver and Norene Gilletz, Artscroll/November 2016

Meat • Gluten-free option • Freezes well • Yield 4-5 servings

From Daniella: Cannelloni noodles are a perfect vehicle for satisfying ingredients like beef, spinach,

and my favorite, marinated hot peppers. The peppers add just the right amount of kick to keep guests wondering what your secret ingredient might be. I serve these with a leafy green salad.


2 Tbsp grapeseed oil
2 medium onions, diced
2 cloves garlic, minced (about 1 tsp)
1 lb/500 g lean ground beef (or ground turkey, chicken, or lamb)
½ tsp kosher salt
freshly ground black pepper
1 jar marinara sauce (about 3 cups)
½ cup marinated hot peppers, drained
¼ cup chopped fresh basil leaves
2 cups baby spinach leaves, chopped, plus additional for garnish, optional
1 pkg (250 g) oven-ready cannelloni tubes (regular or gluten-free) (not cooked)


In a large nonstick wok or skillet, heat oil over medium heat. Add onions and garlic; sauté for 5 minutes, until onions are softened.
Add ground beef, salt, and pepper. Cook 8-10 minutes longer, stirring often,
until beef is browned and no traces of pink remain.
Stir in marinara sauce, hot peppers, basil, and spinach.
Cook 10 minutes longer, until thickened. Let cool completely.
Preheat oven to 350°F. Coat a 9 x 13-inch baking dish with nonstick cooking spray.
Scoop filling mixture into a large resealable bag.
Seal tightly; snip off one corner of bottom of bag with scissors.
Squeeze the filling mixture into each cannelloni tube, filling them completely.
Arrange in a single layer in prepared baking dish. Spoon any leftover filling mixture on top.
(Can be prepared in advance and refrigerated.)
Bake, covered, for 35-45 minutes, until piping hot.


Norene’s Notes
When piping the filling into cannelloni tubes, fill them completely so that there are no air pockets.
You can use a piping bag and pastry tube instead of a resealable bag.
Never put hot filling into a plastic resealable bag!

Recipe: Kosher, meat