Beef and Pork Cannelloni

    Recipe Picture:Beef and Pork Cannelloni
    1

    Beef and Pork Cannelloni

    (57)
    1hour35min


    54 people made this

    This is a very tasty and meaty recipe for cannelloni lovers. It's a very hearty dish and perfect with just a green salad and some garlic bread.

    Ingredients
    Serves: 4 

    • 500g beef mince
    • 250g pork sausages, casings removed
    • 1/2 cup chopped onion
    • 1 teaspoon minced garlic
    • 1/4 cup seasoned dry bread crumbs
    • 1 tablespoon chopped fresh parsley
    • 1 teaspoon dried oregano
    • 500g pasta sauce
    • 250g cannelloni shells
    • 120g grated mozzarella cheese

    Directions
    Preparation:25min  ›  Cook:1hour10min  ›  Ready in:1hour35min 

    1. Preheat oven to 190 degrees C. Lightly grease a 20x30cm baking dish.
    2. Cook the beef and pork in a frypan over medium-high heat until evenly brown. Drain grease and transfer meat to a large bowl. Place onion and garlic in the frypan and cook until onion is tender. Transfer to bowl with beef. Mix the bread crumbs, parsley and oregano into the bowl.
    3. Spread 1/2 the pasta sauce over the bottom of the baking dish. Stuff cannelloni shells with the meat mixture, arrange in the baking dish and cover with remaining sauce.
    4. Cover pan with foil, and bake 40 minutes in the preheated oven. Uncover, sprinkle with cheese and continue baking 20 minutes until bubbly.
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    Reviews and Ratings
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    (57)

    Reviews in English (39)

    by
    105

    You didn't state if the manicotti shells are cooked before stuffing or not. Everyone should remember that new cooks are trying to find recipes they can use, so don't leave out 'important details'. Thanks for listening  -  06 May 2005  (Review from Allrecipes USA and Canada)

    by
    90

    Emily hit the jackpot on this one!! Turned out fabulous. I do have to admit that I cheated and used mile italian sausage instead of just the plain pork. For future reference the noodles are NOT precooked. I did add 1/4 of the jar of sauce and about 6oz. of fresh ricotta cheese to the meat mixture before stuffing the shells. The addition of the bread crumbs wasn't really necessary so I cut the amount used in half. The sauce will cook the shells completely as lond as you keep the dish covered tightly. I hope others enjoy this recipe as much as we did. Also if looking for a real kick, add some pieces of chopped pepperoni to the dish...yummm :-)  -  09 May 2005  (Review from Allrecipes USA and Canada)

    by
    37

    This was very tasty. I did make some changes: added an egg and about 3/4 cup ricotta to filling. I also used more sauce than called for. I assembled the dish the night before and refrigerated, was able to just pop in the oven next day. Will make again.  -  08 Aug 2005  (Review from Allrecipes USA and Canada)

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