Beefy Cannelloni

Beefy Cannelloni


92 people made this

This is an easy dinner of cannelloni stuffed with a beef mixture then baked in a tomato based sauce. It is a good meal to make ahead then heat up when required.


Serves: 4 

  • 10 cannelloni shells
  • 250g beef mince
  • 1 small onion, diced
  • 2 cloves garlic, diced
  • 1/4 cup dry breadcrumbs
  • 1/4 teaspoon Italian mixed herbs
  • 1 egg
  • 2 cups grated cheese, divided
  • 1 (250g) tin tomato puree
  • 1 (400g) tin stewed tomatoes
  • 1/4 cup (60ml) white wine
  • 3 mushrooms, thinly sliced

Preparation:30min  ›  Cook:40min  ›  Ready in:1hour10min 

  1. Preheat oven to 180 degrees C.
  2. Bring a large saucepan of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. Place beef mince, onion and garlic in a large, deep frypan. Cook over medium high heat until beef is evenly brown. Remove from heat.
  4. Mix in breadcrumbs, Italian mixed herbs, egg and 1 cup grated cheese. Spoon filling into cannelloni shells.
  5. Combine tomato puree, stewed tomatoes, wine and mushrooms. Spoon sauce to cover the bottom of a baking dish.
  6. Arrange filled cannelloni in a single layer and cover with remaining sauce. Sprinkle top with remaining cheese.
  7. Cover and bake in preheated oven for 30 minutes. Remove cover and bake 10 minutes.

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