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#WFD – Cheesy Cannelloni with Cream and Herbs
Bake in a preheated 180°C oven for 30-45 minutes.
POLOKWANE – Think of this dish as a lasagna but with cannelloni shells instead of lasagne sheets.
What’s for Dinner says fresh herbs and crushed garlic add a touch of Italian to this simple yet tasty dinner recipe for cheesy cannelloni.
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.
- Before serving garnish with parsley.
