Tender Ricotta-Stuffed Beef Braciole in Savory Marinara
A delicious roll of tender beef flank steak filled with creamy ricotta, fresh spinach, and Parmesan cheese, baked to perfection in marinara sauce.
Ingredients
For the beef braciole
- 1 lb beef flank steak Pounded thin
- 1 tbsp olive oil For searing the beef
For the filling
- 1 cup ricotta cheese Creamy filling
- 2 cups fresh spinach Can substitute with kale or Swiss chard
- 1/2 cup Parmesan cheese Grated
- 3 cloves garlic Minced
- 1 tbsp fresh parsley Chopped
- 1 tbsp fresh basil Chopped
- 1 tsp salt
- 1/2 tsp black pepper
For baking
- 2 cups marinara sauce For pouring over the beef
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- On a flat surface, lay the flank steak and pound it thin.
- In a bowl, mix spinach, ricotta, Parmesan, garlic, parsley, basil, salt, and pepper.
- Spread the filling evenly over the flattened steak.
- Roll the steak tightly from one end to the other and secure with kitchen twine or toothpicks.
Cooking
- Heat olive oil in a skillet and sear the rolled beef on all sides until browned.
- Transfer to a baking dish and pour marinara sauce over the top.
- Cover with foil and bake for 45 minutes.
- Remove from the oven, let rest for a few minutes, slice, and serve.
Notes
To make this recipe your own, consider these swaps: use kale or Swiss chard instead of spinach, add red pepper flakes for heat, or replace flank steak with ground beef or pork. Serve with garlic bread to soak up the sauce.