Cannelloni with Ground Meat on a Bed of Potatoes and Spinach

Ingredients

• Conchiglie Pasta 1 piece
• Ground meat 20 oz
• Spinach 10 oz
• Salad Potatoes 2 pieces
• Chicken Seasoning 1 teaspoon
• Mushroom seasoning 1 teaspoon
• Vegetable Oil 0 fl oz
• Cream 22% 10 fl oz
• Cheese Spread 5 oz
• Dried onion powder 1 tablespoon

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Measure the required amount of cannelloni for the baking dish (while they are empty, this is easy to do).

Step 3

Place the ground meat in a pan with vegetable oil and add the dried onion.

Step 4

Mix well and fry over medium heat until the meat is almost fully cooked. Add poultry seasoning.

Step 5

Peel the potatoes and grate them finely.

Step 6

In another pan, place the spinach (frozen, in cubes) and the grated potatoes, add vegetable seasoning and salt.

Step 7

Stir and cook until almost done.

Step 8

Stuff the cannelloni with the prepared filling (it's convenient to do this by hand).

Step 9

Spread a bed of potatoes and spinach on the bottom of the baking dish, then arrange the stuffed cannelloni in a row on top.

Step 10

Place them not too tightly, but fit the pre-measured amount of cannelloni.

Step 11

Pour the broth remaining from cooking the meat and any leftover filling (if any) over the cannelloni, distributing it evenly.

Step 12

Next, pour the cream over the dish, also evenly across the surface.

Step 13

Grate the cheese.

Step 14

Sprinkle the dish with the grated cheese on top.

Step 15

If the amount of liquid is insufficient, add 1 cup of water (the cannelloni should be completely submerged in liquid).

Step 16

Place in the oven at 355°F for 35–40 minutes (check for the doneness of the pasta).

Step 17

The finished dish looks very appetizing; it should be divided into portions and served.