Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, finely chopped (about 1 cup) (about 150g)
  • 2 cloves garlic, minced
  • 1 pound ground beef (450g)
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry (280g)
  • 1 (15 ounce) container ricotta cheese (425g)
  • 1/2 cup grated Parmesan cheese, plus more for topping (50g)
  • 1 large egg, lightly beaten
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • 12-14 cannelloni tubes (approx. 250g, depending on tube size)
  • 4 tablespoons unsalted butter (60g)
  • 4 tablespoons all-purpose flour (30g)
  • 4 cups whole milk (950ml)
  • 1/4 teaspoon ground nutmeg
  • Salt and white pepper, to taste

Instructions:

  1. Heat olive oil in a large skillet. Sauté onion until softened, then add garlic and cook until fragrant. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  2. In a large bowl, combine cooked beef mixture with spinach, ricotta cheese, Parmesan cheese, egg, nutmeg, salt, and pepper. Mix well until everything is evenly distributed.
  3. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, creating a roux. Gradually whisk in milk, constantly stirring to prevent lumps. Add nutmeg, salt, and white pepper. Continue to cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
  4. Spoon the beef mixture into a pastry bag or a ziplock bag with a corner snipped off. Pipe the filling into each cannelloni tube. Alternatively, use a spoon to carefully fill the tubes.
  5. Spread a thin layer of béchamel sauce on the bottom of the baking dish. Arrange the filled cannelloni tubes in the dish, seam-side down. Pour the remaining béchamel sauce over the cannelloni, ensuring they are well coated. Sprinkle with additional Parmesan cheese.
  6. Bake in a preheated oven at 375°F (190°C) for 35-40 minutes, or until the cannelloni are heated through, the sauce is bubbly, and the top is golden brown. Let stand for 10 minutes before serving.