Using leftover beef means this quick cannelloni can be on the table in just 30 minutes, perfect for a weeknight Italian-style meal. This recipe is a mouthwatering leftovers idea from our pot-roasted beef in red wine with baby veg and new potatoes dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be re-heated more than once.
- 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 (6oz) 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.
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Please note that 200g (7oz) of silverside beef is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.