Cannelloni pasta tubes filled with the beautiful mixture of beef mince, spinach and ricotta cheese, covered with both red and white pasta sauces and Parmesan, baked to a luscious finish. A favourite for more casual dinner parties and gatherings, this one takes a wee bit more graft, but it's well worth it!
This looks and sounds lovely, I will try this very soon,although I'll not pre cook the pasta nor boil up the frozen spinach(defrost&squeeze out liquid) theres no need to make life more difficult..for the same results. I'll rate properly when tried&tested. - 04 Feb 2015
I have made this 2 times now & it will definately become a regular meal at our house. Both times I halved the original recipe, which was plenty for our small family. Next time I will make a full batch & freeze half. I also substituted Italian sausage for the ground beef. It definately makes for a rich dish. YUM! TIP: I put the filling in a Ziploc baggie, snip the end & use it to "pipe" the filling into the manicotti shells. - 15 May 2006 (Review from Allrecipes US | Canada)
Excellent recipe! Thank you A little tip for easy Manicotti Noodle prep... Stuffing the shells can be VERY time consuming. I parboil the noodles (half of the box requested boil time) and I cut a slit down the backside and open it up into a square and add the filling. I roll it back together and place it in the pan slit side down. No one knows the difference once it is cooked in the sauce! - 05 Dec 2005 (Review from Allrecipes US | Canada)