Description
A savory Italian dish made with thinly sliced beef rolled around a flavorful cheese and spinach filling, baked in marinara sauce.
Ingredients
Scale
- 1 ½ pounds thinly sliced beef (top round or flank steak)
- 1 cup fresh spinach, chopped
- ½ cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 cup marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- Toothpicks or kitchen twine for securing
Instructions
- Preheat the oven to 350°F.
- In a bowl, combine the chopped spinach, ricotta cheese, Parmesan cheese, garlic powder, oregano, salt, and black pepper. Mix until well combined.
- Lay the beef slices flat on a clean surface. Spoon a portion of the cheese and spinach mixture onto each slice, spreading it evenly but leaving a small border around the edges.
- Starting from one end, roll each beef slice tightly around the filling. Secure the ends with toothpicks or tie with kitchen twine to keep the filling inside.
- In a large oven-safe skillet, heat the olive oil over medium heat. Add the braciole and sear on all sides until browned, about 3-4 minutes per side.
- Pour the marinara sauce over the seared braciole in the skillet. Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 30-35 minutes, or until the beef is tender.
- Remove from the oven and let rest for 5 minutes before removing toothpicks or twine. Slice and serve with additional marinara sauce if desired.
Notes
- For added flavor, consider adding crushed red pepper flakes to the cheese mixture for a spicy kick.
- You can substitute the spinach with kale or sautéed mushrooms for a different twist on the filling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg