Get Creative with This Delicious Beef and Oregano Cannelloni
As a nutritionist and food blogger, I’m always looking for delicious, healthy recipes to share with my readers. And today, I’ve got a real treat for you: beef and oregano cannelloni with tomato sauce!
This dish is not only gluten-free but also dairy-free, perfect for those who are looking to avoid those ingredients. The combination of ground beef and oregano creates a flavorful and hearty filling that will delight your taste buds in every bite.
But wait, there’s more! Rather than using traditional pasta shells, we’ll be using rice paper to wrap the filling, making this dish even healthier without sacrificing flavor or texture. Not only that, but it’s also an excellent alternative for those who are following low-carb diets.
This recipe is perfect for a family dinner or a gathering with friends. So, roll up your sleeves because we’re about to make some mouth-watering beef and oregano cannelloni with tomato sauce that everyone will love!
Why You’ll Love This Recipe
Looking for a hearty meal that’ll satisfy your cravings while keeping you healthy? Look no further than this beef and oregano cannelloni with tomato sauce recipe – it’s gluten-free, dairy-free, and packed with flavor!
What sets this recipe apart from other cannelloni dishes is the use of rice paper instead of traditional pasta shells. Not only does this make it gluten-free, but it also gives the dish a unique texture that adds a bit of fun to every bite.
And when it comes to flavor, this recipe is no slouch either. Fresh oregano, garlic, parsley, and chili pepper come together to create a zesty meat sauce that’s both filling and delicious. And with ingredients like reduced-fat milk, lean ground beef, and yellow onion, you can enjoy a hearty meal without sacrificing your health goals.
So if you’re in the mood for some classic Italian comfort food with a twist, this beef and oregano cannelloni recipe is sure to hit the spot. It’s perfect for a cozy night in, a family dinner party or impressing your guests at your next potluck meal.
Ingredient List
Here are the ingredients you’ll need to make this delicious and gluten-free Beef and Oregano Cannelloni recipe with Tomato Sauce:
- 12 rice paper sheets
- 1 onion, finely diced
- 3 garlic cloves, minced
- 1 fresh chili pepper, seeded and minced
- 1 lb (500g) lean ground beef
- 2 cups tomato sauce (gluten-free)
- 1/2 cup reduced-fat milk
- 1 egg
- 2 Tbsp extra virgin olive oil
- 1/4 cup parsley, minced
- 1/4 cup green onions, sliced
- 2 tsp dried oregano
Note: If you’re using store-bought tomato sauce, be sure to check the label for gluten or dairy-containing ingredients – some tomato sauces may have hidden sources of these allergens. To make a homemade tomato sauce, start with canned diced tomatoes and add garlic, onion, dried oregano, salt and pepper to taste.
The Recipe How-To
Ingredients:
- 1 pound lean ground beef
- 3 cloves garlic, minced
- 1 yellow onion, finely chopped
- 1/4 cup fresh oregano, finely chopped
- Salt and freshly ground black pepper to taste
- 6 sheets of gluten-free rice paper (22 cm/8.5 inches)
- 2 cups tomato sauce (gluten-free)
- 1 egg
- 2 tbsp reduced-fat milk
Instructions:
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Preheat the oven to 350°F.
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In a skillet, heat the extra virgin olive oil over medium-high heat. Add the minced garlic and chopped onion, and sauté until the onion is soft and translucent, about 5 minutes.
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Add the lean ground beef to the skillet along with some salt and pepper. Cook until the beef is browned, breaking it up into small pieces as it cooks.
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Add in the chopped oregano and stir to combine. Cook for an additional minute or two until the oregano is fragrant.
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Remove the skillet from heat and let the mixture cool slightly.
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In a small bowl or measuring cup, beat together the egg and milk.
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Wet each sheet of rice paper with water as directed on the package instructions.
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Divide the beef mixture evenly among the six sheets of rice paper, placing it in a line down one side of each sheet.
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Roll up each sheet tightly around the filling, tucking in both ends as you roll.
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Arrange your six stuffed rice paper rolls seam-side down in a lightly greased (with cooking spray) casserole dish.
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Pour enough tomato sauce over the rolls to cover them completely.
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Cover the dish with foil and bake in the preheated oven for 30 minutes.
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Remove the foil and bake the cannelloni for an additional 5-10 minutes, or until the tops of the rolls are golden brown and crispy.
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Serve hot, sprinkled with some fresh oregano or parsley if you’d like. Enjoy your delicious beef and oregano cannelloni with tomato sauce!
Substitutions and Variations
What’s great about this Beef and Oregano Cannelloni recipe is the flexibility it has when it comes to substitutions and variations. Whether you have dietary restrictions or want to switch things up a bit, there are many options available.
For those who are gluten-free, simply use rice paper as a substitute for pasta shells. It’s easy to work with, readily available in most stores and it’s gluten-free. You can also substitute breadcrumbs made from gluten-free bread for the filling if you want to skip regular breadcrumbs.
If you’re looking for an alternative filling, chicken cannelloni is a delicious option that swaps out ground beef with shredded chicken. Another variation is spinach cannelloni which incorporates cooked and seasoned spinach into the filling mixture.
If you prefer a lighter version of this dish, try reducing the amount of cheese or using reduced-fat milk in place of whole milk when making the bechamel sauce.
For those who like their dishes spicy, add some chili powder or fresh chopped chili pepper to the meat sauce for an extra kick. You can also experiment with different herbs like basil or thyme in place of oregano.
If you’re not a fan of tomato-based sauces, try using a marinara sauce instead or put together a simple sauce with beef broth, diced tomatoes and fresh oregano. The possibilities are endless with this versatile recipe.
Just remember that regardless of what substitutions or variations you make, don’t forget to always taste test your food as you go along to ensure that it still tastes great.
Serving and Pairing
When it comes to serving and pairing this flavorful beef and oregano cannelloni with tomato sauce, it’s all about complementing the dish’s robust Italian flavors. A side of steamed vegetables or a green salad dressed in lemon vinaigrette can add a refreshing balance to the hearty baked pasta entree.
For a more substantial meal, try pairing this beef oregano cannelloni with garlic bread or a crusty baguette brushed with extra virgin olive oil. The bold flavors of the tomato-based sauce work well with most red wines, such as Chianti, Cabernet Sauvignon or Merlot.
However, if you prefer something lighter than red wine, a chilled glass of Pinot Grigio or Sauvignon Blanc can provide a refreshing contrast to the rich umami flavors in this dish. For non-alcoholic options, you could serve this beef oregano cannelloni with lemon water or iced tea infused with fresh mint leaves.
Whether you serve it for a dinner party or a family weeknight dinner, this tasty gluten-free beef and oregano cannelloni recipe is sure to please everyone’s taste buds. So bring out your best dinnerware and get ready to impress your guests with this flavorful and satisfying meal!
Make-Ahead, Storing and Reheating
Make-Ahead, Storing and Reheating: One of the best things about this gluten-free beef and oregano cannelloni recipe is that it is perfect for both make-ahead meals and storing for later use. The dish will also reheat easily without losing its taste or quality, making it ideal for meal prep or leftovers.
To make ahead, you can assemble the cannelloni up to two days before cooking and refrigerate it until ready to bake. You can also prepare the beef sauce and store it separately from the cannelloni. When you’re ready to serve, simply pour the beef sauce over the cannelloni and bake according to instructions.
Storing leftover cannelloni is easy – cover it tightly with plastic wrap or aluminum foil and store in the refrigerator for up to three days. If you have cooked sauce or meat mixture leftover, store them in a separate container in the fridge, then combine with freshly cooked rice paper and reheat together when ready to eat.
Reheating couldn’t be simpler – just pop your chilled or frozen dish in a preheated oven, covered with foil, and allow it to warm through. You’ll need to reheat at 375°F (190°C) for about 30 minutes. If you find that the dish has dried out a little after reheating, drizzle some sauce over the top before reheating again.
Overall, this gluten-free beef and oregano cannelloni recipe is perfect for anyone who loves delicious pasta dishes that are easy to make ahead and store for later use. So go ahead and whip up a batch today – you won’t be disappointed!
Tips for Perfect Results
Cooking can be tricky, but with a few tips and tricks, you are bound to achieve perfect results every time. Here are some tried and tested tips for making the best Beef and Oregano Cannelloni With Tomato Sauce (Gluten Free).
1. Don’t overcook the beef: Overcooking the beef will make it tough and chewy. So, make sure you cook it until it’s just browned and then drain the excess fat.
2. Use fresh herbs: The secret to a flavorful dish is using fresh herbs. Freshly picked oregano will give your beef cannelloni an aromatic taste that dried herbs can’t match.
3. Let the rice paper soften: It’s essential to let the rice paper soak in water for a good 10 seconds to soften it before stuffing it with the beef filling. Otherwise, it will be challenging to mould it.
4. Arrange the cannelloni seam-side down: When placing the rolls of beef oregano cannelloni in a baking dish with tomato sauce, ensure that you arrange them seam-side down so that they don’t open up during cooking.
5. Cover the cannelloni with foil: Covering your cannelloni with foil during baking ensures that they don’t dry out on top or over-brown.
6. Allow Filling Cooling: Ensure that you let the beef oregano filling cool before rolling them into sheets of rice paper, as it will make it less likely that they tear apart or fall apart during wrapping.
7. Use gluten-free breadcrumbs or crusts: If you need a little bit of crunch in your meat filling, use gluten-free bread crumbs or crumbles from gluten-free crusts instead of regular breadcrumbs made from wheat-based bread.
8. Experiment with additional ingredients: Feel free to add more additional ingredients like ricotta cheese on top or chicken instead of beef mince in your cannelloni for a boost of flavor.
By following these tips, you can make sure that you will have perfect and delicious Beef and Oregano Cannelloni With Tomato Sauce (Gluten Free) every time.
Bottom Line
In conclusion, this recipe for Beef and Oregano Cannelloni is the perfect combination of delicious and healthy. It is gluten-free, dairy-free, and packed with organic ingredients that are good for you. This is a great option for those who have dietary restrictions or simply want to eat healthier without sacrificing taste.
By following the simple steps outlined in this recipe article, you can create a mouth-watering Beef and Oregano Cannelloni that your entire family will love. And with the various substitutions and variations suggested, you can customize the dish to suit your preferences.
So what are you waiting for? Get into the kitchen and start cooking! I guarantee that this Beef and Oregano Cannelloni will not disappoint. With its tender beef mince, herbed tomato sauce, and creamy ricotta cheese filling, it’s a dish that will leave your taste buds begging for more.
Remember to pair it with your favorite side dish and enjoy it as a complete meal that will satisfy your hunger and nourish your body at the same time. Happy cooking!
Beef and Oregano Cannelloni With Tomato Sauce (Gluten Free) Recipe
Ingredients
- 250 g lean ground beef (beef mince)
- 20 g gluten free fresh breadcrumbs (made from day-old gluten-free bread)
- 1 egg
- 2 tablespoons reduced-fat milk
- 2 green onions, ends trimmed and finely chopped
- 1 tablespoon fresh oregano
- 1 garlic clove, crushed
- 2 1/2 tablespoons coarsely chopped parsley
- salt & fresh ground pepper
- 16 sheets round rice paper (21.5cm-diam)
TOMATO SAUCE
- 2 teaspoons extra virgin olive oil
- 1 small yellow onion, halved, finely chopped
- 1 garlic clove, chopped
- 1 (400 g) can diced tomatoes
- 80 ml water
- 1 small fresh chili pepper, deseeded finely chopped
- 1/2 teaspoon balsamic vinegar
- 1/2 teaspoon white sugar
Instructions
- To make the tomato sauce, heat the oil in a saucepan over medium heat and add the onion and cook stirring occasionally for 5 minutes, or until soft.
- Add the garlic and cook for 30 seconds, until fragrant.
- Add the tomato, water, chili, vinegar and sugar and bring to a simmer.
- Reduce heat to low and simmer, covered, stirring occasionally for 20 minutes, until thickened slightly.
- Meanwhile make the cannelloni, combine the mince, breadcrumbs, egg, milk, green onion, oregano, garlic and 1 tablespoon of the parsley in a large bowl.
- Season with salt and pepper.
- Soak rice paper sheet in large dish of warm water for 30 seconds until soft and pliable.
- Drain on paper towel and transfer to clean work surface.
- Spoon 1 tablespoon of the beef mixture down the centre of rice paper sheet.
- Fold in ends and roll up firmly to enclose filling.
- Place cannelloni seam-side down in a large bamboo steamer basket.
- Repeat with remaining mixture.
- Bring a large saucepan of water to the boil over high heat.
- Cover steamer basket and place over the pan.
- Steam cannelloni for 5 minutes or until cooked through.
- Use tongs to transfer the cannelloni to serving plates.
- Spoon over the sauce, sprinkle with remaining parsley and serve immediately.