Baked cannelloni

Baked cannelloni

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
250g cannelloni
1 quantity Fresh tomato sauce

Filling:

Quantity Ingredient
500g minced steak
2 eggs, beaten
2 tablespoons oil
2 tablespoons grated parmesan cheese
1 tablespoon chopped parsley
1 teaspoon salt
freshly ground pepper

Method

  1. Cook 3 or 4 pieces of cannelloni at a time in plenty of boiling, salted water, following the manufacturer’s instructions for timing. Rinse in cold water and drain.
  2. Filling: Preheat the oven to 180°C. Mix the steak, eggs, oil, Parmesan, parsley, salt and pepper to taste. Fill the cannelloni with the mixture, using a pastry bag and tube, or a small teaspoon. Arrange side by side in the sauce. Cover with the remaining sauce and bake for about 45 minutes.

Note:

  • Fill the cannelloni with the mixture, using a pastry bag and tube.

    Arrange side by side in the sauce.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again