Genuinely just a quick post tonight before we get to the ricotta and spinach stuffed beefy cannelloni, but first, can someone answer me one question?
Why do people write on their own walls? Hear me out. Chunkles and I were watching Britain’s Benefit Tenants yesterday, laughing at the poor inbetween handfuls of caviar and swigs of champagne. Not quite – we had been watching something on Channel 4, the remote fell out of reach and we couldn’t be arsed to switch over. It was illuminating. I’m not going to get into the whole ‘landlords are bad’ / ‘tenants are scum’ because obviously there’s good and bad on all sides, but it did make me think, not least whether there a direct correlation between neon pink walls and jet black teeth.
What troubles me is the state of some of the houses. Look, I can be as slobby as the next person, but unless you’re unwell, there’s very little reason for your house to be so unclean. You see the same old tropes – the writing of names on the wall (why? WHY? It’s not even graffiti on an outside wall, just shit scribbling and the inevitable weed leaf on the living room wall), dried up dog poo in the kitchen and, in the garden, a broken Fisher Price slide that someone stepped through back in 2005 and two dogs so inbred and vicious that they’re fighting their own feet.
Now, I know, I’ve always been lucky in that, so far, I’ve always been gainfully employed and in reasonable health, so until I moved into the house I own, I always paid my rent. I do wonder if I was a mug for doing so, though, given it seems to be a-ok for someone to rent a house, smash it up and then move on to be rehoused. It’s why we don’t buy our own property to rent out – I’d be fucking livid if someone decided it was an appropriate reaction to kick their foot through my internal walls. Oh and plus, if we were landlords, I know we’d be the type you see on Crimewatch rubbing our thighs and suggesting ‘we come to other arrangements’ if the tenant so much as called in to report a leaky tap.
Anyway, speaking of stuffing tubes, let’s get straight to the ricotta and spinach stuffed beefy cannelloni recipe, shall we? We used to make a variation on this all the time back in our proper Slimming World days when we took it seriously (cough) but that involved cottage cheese and sweetener. God knows why. This is proper food! We took inspiration from a blog called flavourbender which won us over on name alone. This makes enough for four.
to make ricotta and spinach stuffed beefy cannelloni, you’ll need:
- 10 large canneloni tubes
- 2 egg yolks
- 1 bag of spinach
- 3 cloves of garlic minced (mince mince mince, mince mince mince, shake your mincer…with this)
- lots of salt and pepper
- 270g of ricotta (90g is one HEA or six syns – this serves four – so if you want to syn it, it’s 4.5 syns per serving)
- 150g of quark
- 30g of parmesan (which is one HEA, or six syns – so again, between four, it’s 1.5 syns per serving)
- one 400g packet of extra-lean beef mince (use one from our Musclefood deal – perfect size, perfect quality – click here to order)
- one carrot
- one stalk of celery
- one large onion
- one carton of passata
So, per serving, it’ll be either 1.5 syns or maximum of 6 syns per serving.
to make ricotta and spinach stuffed beefy cannelloni, you should:
- preheat the oven to 190 degrees
- chop your onion, carrot and celery nice and fine, and sweat them off in a squirt or two of oil in a decent non-stick pan
- add the minced garlic
- add the mince and brown it off
- add the passata, a pinch of salt, and let them simmer away gently so it thickens up
- put your canneloni tubes in boiling water for a few minutes just to soften them up, though we didn’t actually bother and although it was a bit chewy, we still enjoyed it
- in a seperate pan, tip all the spinach in with a tiny drop of water and put a lid on it – let the spinach wilt right down, then drain, squeeze, squeeze again, squeeze like it’s the windpipe of that bitch/bastard you hate, then chop it nice and fine
- mix the ricotta, yolks, parmesan and quark together with the chopped spinach and a good pinch of salt and pepper to make the filling for the tubes
- get the dish you’re going to cook everything in the oven with and put a thin layer of the tomato sauce on the bottom
- push the ricotta mix into the tubes – you can either do this by using your fingers like the filthy slattern you are, or tip the ricotta mix into a sandwich bag, tie it up at the top and cut a corner off on the bottom – voila, instant icing bag – much easier
- place each filled tube into the dish and then cover the lot with the remainder of the tomato sauce
- add more cheese on top if you dare, I won’t tell if you won’t
- cover with tin foil and cook in the oven for 20 or so minutes, then remove the foil, whack the heat up to 210, and cook for another 15 minutes or so until the cheese is golden and the pasta is soft
Serve! Pretty easy, right? Again, it’s one of those recipes that sounds like a lot of instructions but actually, is dead easy. If you want more beef or pasta ideas, click on the buttons below! You could make this veggie by leaving out the beef and adding more veg to the sauce, so I’ve whacked in the veggie recipes link too.
I think Facebook ate my comment somehow! I was wondering if it would be possible to count it as syn-free, if you divided it into 4, you’ve got 3 Hex As from 270g of ricotta and a 4th from the Parmesan… It looks tasty, definitely want to try it if I manage to track down some of those cannelloni tubes!
I don’t think something that has mince in it could be classified as vegetarian.
You’re right, if only I mentioned in the post that although not vegetarian, it could easily be made so…;)
This blog has been a god send. Everything I’ve made so far has been a hit. Can’t thank yous enough. Thanks for taking the time to do this x
Thank you! Always happy to help! 🙂
Im with the others, where do I put the egg yolks?
Eeh – bugger! We accidentally forgot to put it in but we’ve corrected it now! Sorry about that! They go in with the cheese 🙂
Direct correlation between neon pink walls and black teeth 😂😂😂
I love your blog and recipes, I work at SW head office so not sure I could get away with sharing them lol but I’m a big fan.
Can’t wait to make this!x
Hello, Do you think we could freeze this? x
I don’t see why not!