Beef Cannelloni (Manicotti)

Ingredients

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Onions

  Raw

  1 cup, chopped or 160g

• Garlic

  Raw

  12 clove or 36g

• Carrots

  Raw

  1 cup chopped or 128g

• Celery

  Raw

  1 cup chopped or 101g

• Ground beef

  80% lean meat / 20% fat, raw

  8 oz or 227g

• Pepper

  Spices, black

  1 dash or 0.1g

• Manicotti

  N. 388, Barilla

  12 pieces or 200g

• Tomato sauce

  No salt added

  3 cup or 735g

• Ricotta cheese

  Part skim milk

  1 cup or 246g

Directions

1. Preheat the oven to 400°F.
2. Heat olive oil in a large nonstick frypan over medium heat.
3. Add chopped onion, garlic, carrot, and celery. Cook, stirring occasionally, for 5 minutes or until soft. Transfer to a large bowl and set aside to cool.
4. Add ground beef to the cooled vegetables and season with black pepper. Stuff the mixture evenly into the pasta tubes.
5. Spread half of the passata sauce over the base of a baking dish. Arrange the filled tubes on top, then cover with the remaining sauce.
6. Crumble ricotta over the top, cover with foil, and bake for 20 minutes. Uncover and bake for an additional 15-20 minutes or until lightly golden.
7. Let stand for 5 minutes before serving.