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Beef and Zucchini Cannelloni Final

Beef and Zucchini Cannelloni

This Beef and Zucchini Cannelloni is the ultimate comfort food. It is hearty, savoury and full of flavour. Although this dish may be reminiscent of a lasagna, it is quicker to prepare and requires less dishes. The combination of vegetables, cheese, meat and pasta makes this a single pan meal without any real need for a side. It's a delicious way to have a wholesome and satisfying meal without too much effort in under an hour.
5 from 4 votes
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Course: dinner
Cuisine: American, Italian
Keyword: baked pasta, beef, cheese, fresh pasta, ground beef, marinara, mozarella, pasta, zucchini
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 5
Calories: 752kcal
Author: Anneke Silva

Equipment

  • Heavy Bottomed Pan
  • Baking Dish
  • Wooden spoon
  • Kitchen knife
  • Cutting Board
  • Heavy Bottomed Pan
  • Large Bowl

Ingredients

Beef Filling

  • 1 lb Ground Beef
  • 2 Zucchini grated
  • 1/4 cup Extra Virgin Olive Oil
  • 4 cloves Garlic
  • 1 tsp Kosher Salt
  • 10 turns Black Pepper
  • 1 sprig Oregano minced
  • 1/4 tsp Chili Flakes

Marinara Sauce

  • 1/4 cup Extra Virgin Olive Oil
  • 680 ml Passata
  • 1 tsp Kosher Salt
  • 4 Fresh Basil Leaves
  • 2 cloves Garlic

Beef and Zucchini Cannelloni

  • 1 Package Fresh Lasagna Noodles (~500g) or 1/2 of my Homemade Pasta
  • 475 grams Ricotta Cheese
  • 125 grams Mozzarella Cheese
  • 1/4 cup Parmesan grated
  • 1/2 tsp Kosher Salt
US Customary - Metric

Instructions

Beef Filling

  • Heat the oil on medium high and add your ground beef. Brown for 5 minutes.
    Heat the oil on medium high and add your ground beef. Brown for 5 minutes.
  • Add the grated zucchini and minced garlic.
    Add the grated zucchini and minced garlic.
  • Cook for 4 minutes until the water has been drawn out and evaporated.
    Cook for 4 minutes until the water has been drawn out and evaporated.
  • Add the salt, fresh oregano and pepper and cook another 11 minutes then remove from the heat and set aside.
    Add the salt, fresh oregano and pepper and cook another 11 minutes then remove from the heat and set aside.

Marinara Sauce

  • Heat the oil on medium heat then add the garlic.
    Heat the oil on medium heat then add the garlic.
  • After one minute add the passata and salt and simmer for an additional 5 minutes.
    After one minute add the passata and salt and simmer for an additional 5 minutes.
  • Toss in the basil and set aside.
    Toss in the basil and set aside.

Beef and Zucchini Cannelloni

  • Preheat the oven to 400 F while you mix the beef filling with the ricotta, egg and salt.
    Mix the beef filling with the ricotta, egg and salt.
  • Pour one third of the sauce into the bottom of the pan and spread it evenly.
  • Divide the filling into 7 portions and place a scoop into each lasagna noodle.
    Divide the filling into 7 portions and place a scoop into each lasagna noodle.
  • Roll each noodle into a tube from the short end.
    Roll each noodle into a tube from the short end.
  • Place each rolled up tube into the pan, cut side down.
    Place each rolled up tube into the pan, cut side down.
  • Pour the rest of the marinara over the pasta and spread the mozzarella over top.
    Pour the rest of the marinara over the pasta and spread the mozzarella over top.
  • Add the grated parmesan and bake for 15 minutes.
    Add the grated parmesan.
  • Set the oven to broil and cook for 5 for minutes until golden.
    Set the oven to broil and cook for 5 for minutes until golden.

Nutrition

Calories: 752kcal | Carbohydrates: 19g | Protein: 37g | Fat: 60g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 1587mg | Potassium: 1188mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1528IU | Vitamin C: 30mg | Calcium: 444mg | Iron: 5mg