POLOKWANE – Cannelloni are a cylindrical type of pasta generally served baked with a filling and covered by a sauce in Italian cuisine.
Some types of cannelloni need to be boiled beforehand, while for others it is enough to use a more dilute sauce or filling.
Popular stuffings include spinach and ricotta or minced beef. The sauces typically used are Napoletani underneath and besciamella sauce to cover the top.
You can try this cannelloni recipe by What’s for Dinner.
Ingredients
- 100g fresh parsley or chives to garnish
- 250g cheddar cheese, grated
- 1 x KNORR Classic White Sauce
- 250ml milk
- 250ml cream
- 410g tin tomatoes, chopped
- 300ml water
- 500g lean beef mince
- 10ml margarine
- 2 medium onions, chopped finely
- 2 cloves garlic, crushed
- 1 packet KNORR Savoury Mince Dry Cook-in-Sauce
- 15ml 1 tbsp Robertsons Herbs (thyme, oregano, sage)
- 2 packets cannelloni pasta tubes
Method
- In a pan melt the margarine and fry the mince until it changes colour.
- Add the onions and garlic and allow to cook.
- Add the KNORR Savoury Mince Dry Cook-in-Sauce, water, tomatoes and herbs.
- Cook for 15-20 minutes.
- Sauce: In a small pan place cream and milk.
- Bring to the boil, remove from heat and stir in the KNORR Classic White Sauce.
- Whisk until smooth.
- To Assemble: Place a little of the meat sauce in a greased baking dish.
- Use a tsp to fill the cannelloni tubes with mince mixture, and arrange in dish.
- Top cannelloni with any remaining meat sauce, then pour prepared white sauce over, followed by cheese.
- Bake in a preheated 180°C oven for 30-45 minutes
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