Cannelloni with meat stuffing

Cannelloni with meat stuffing

By
From
Encyclopedia of Food and Cookery
Serves
4-6

The pre-cooked cannelloni tubes eliminate a big step in preparing this dish and you are assured of the pasta being just al dente, as it should be.

Ingredients

Quantity Ingredient
130g pre-cooked cannelloni tubes
125g mozzarella cheese

Sauce

Quantity Ingredient
1 onion, chopped
1 garlic clove, crushed
60ml oil
1 tablespoon parsley, chopped
1 teaspoon salt
freshly ground black pepper
425g tinned tomatoes, chopped, with juice
2 tablespoons tomato paste
500ml water, boiling

Filling

Quantity Ingredient
500g minced steak
2 eggs, beaten
2 tablespoons oil
2 tablespoons parmesan cheese, grated
1 tablespoon parsley, chopped
1 teaspoon oregano or basil, chopped
or 1/4 teaspoon dried oregano or basil
1 teaspoon salt
freshly ground black pepper

Method

  1. If not using pre-cooked cannelloni, cook the tubes in boiling salted water for 5 minutes. Rinse in cold water and drain. Cannelloni should be just flexible enough to handle.
  2. To make sauce, sauté onion and garlic in oil until brown. Add parsley, salt and pepper. Stir in tomatoes and tomato paste. Gradually stir in boiling water and simmer for 20 minutes.
  3. To make filling, combine steak, eggs, oil, cheese, parsley and herbs and season with salt and pepper.
  4. Pour half the sauce into a shallow baking dish. Fill cannelloni with prepared filling, then arrange side by side in the sauce. Cover with remaining sauce and thin slices of mozzarella. Bake in a preheated moderate oven for 45–50 minutes.
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