Cannelloni with Minced Meat and Spinach

Pasta rolls (cannelloni) filled with minced meat, spinach, ricotta and tomato sauce. An easy meal straight from the oven. Verstegen’s renewed minced meat mixes consist of 100% natural ingredients. Now even more flavour! The pure taste of the improved recipe is entirely determined by natural ingredients.



500 g Minced beef
400 g Washed spinach
1 Spring onion
250 g Ricotta cheese
100 g Grated cheese
500 g Sieved tomatoes (pack)
250 g Cannelloni paste (1 pack)
1 Red onion
2 Cloves of garlic
1 Bag Mix for Mince Meat – Paprika
1 Tbsp Provencal herbs
4 Tbsp olive oil
Salt and pepper, to taste


Preheat the oven to 200 degrees. Finely chop the red onion and the garlic.

Heat a saucepan and add 1 tbsp olive oil. Fry the garlic. Pour the sieved tomatoes into the saucepan and add the Provencal herbs. Simmer on low heat for about 3 to 5 minutes.

Heat 2 tbsp olive oil in a pan. Fry the red onion. Add the ground beef and the Mix for Minced Meat – Paprika. Fry the minced meat.

Heat 1 tbsp olive oil in another pan and wilt the washed spinach. If necessary, let this drain in a colander and add to the minced meat mixture. Add the ricotta cheese and mix well.

Fill the cannelloni pasta with the ground beef ricotta mixture. This can be done with a teaspoon.

Pour half of the sieved tomatoes into the baking dish. Place the filled cannelloni in the baking dish. Divide the remaining half of the sieved tomatoes over the cannelloni. Sprinkle with the grated cheese.

Bake the cannelloni for approximately 40 to 45 minutes in a preheated oven. Finely chop the spring onion and garnish with the spring onion. Serve immediately.