Spinach Beef Cannelloni (Manicotti)

Step 1: Heat the oil in a large saucepan or pot over medium-high heat. Add the garlic and onion and cook for 2 minutes. Add the carrot and celery and cook for 5 minutes.

Step 2: Add the remaining sauce ingredients and stir. Bring to a simmer, lower the heat to medium, cover, and simmer for 10 minutes.

Step 3: Blend until smooth with a stick blender, or let it cool slightly and blend in a blender or food processor. Set aside.

Step 4: Heat the oil in a large skillet over high heat. Add the onion and garlic and cook for 2 minutes.

Step 5: Add the beef and cook, breaking it up as you go, until it changes from red to brown.

Step 6: Stir in the spinach. Add the crumbled beef bouillon cube, Worcestershire sauce, pepper, and 1 cup of cannelloni sauce. Stir and cook for 2 minutes.

Step 7: Remove from the heat and let cool slightly.

Step 8: Preheat the oven to 180°C (350°F).

Step 9: Transfer the beef filling to a piping bag fitted with a wide nozzle. Stand the cannelloni tubes upright in a container and pipe in the filling. Alternatively, fill them with a teaspoon, finger, or dinner knife.

Tip: A piping bag makes filling the tubes easier.

Step 10: Spread about 1 1/4 cups of sauce in a 23 x 33 cm (9 x 13-inch) dish. Lay the cannelloni on top, then pour over the remaining sauce.

Step 11: Sprinkle with the cheese and loosely cover with foil.

Step 12: Bake for 25 minutes. Remove the foil and bake for a further 10 minutes, until the cheese is bubbly with some golden spots.

Step 13: Remove from the oven, sprinkle with parsley if using, and serve.