Cannelloni

Recipe from: 11/1/2003 12:00:00 AM

Ingredients 22
Servings 5
Time

Ingredients

  • Meat sauce
  • 30
    ml
    olive oil
  • 1
    onion, finely chopped
  • 2
    cloves garlic, crushed
  • 100
    g
    button mushrooms, finely chopped
  • 1
    ml
    dried basil
  • 300
    g
    beef mince
  • 15
    ml
    finely chopped parsley
  • 400
    g
    can chopped tomatoes
  • 250
    ml
    beef stock
  • 45
    ml
    dried breadcrumbs
  • 1
    egg
  • Tomato sauce
  • 30
    ml
    olive oil
  • 1
    small onion, finely chopped
  • 2
    cloves garlic, crushed
  • 820
    g
    canned tomatoes, chopped
  • 5
    ml
    chopped basil
  • 250
    ml
    water
  • 10
    sheets lasagne
  • 200
    ml
    double cream
  • 250
    ml
    grated white Cheddar cheese
 

Method

 
Meat saucePreheat oven to 190 °C.
Grease a shallow 30 x 18 cm ovenproof dish.
Heat oil in a frying pan and sauté onion and garlic until onion is soft and golden.
Stir in mushrooms and basil and cook for 2 to 3 minutes.
Add mince and season well, then add parsley, tomatoes and stock.
Partially cover and simmer for 45 minutes.
Cool slightly, then stir in breadcrumbs and egg.
Tomato sauceHeat oil in the frying pan and cook onion and garlic until soft.
Stir in tomatoes and basil.
Add 250 ml and season well.
Simmer for 30 minutes or until you have a thick sauce.
Cook lasagne in batches in a large saucepan of boiling salted water until al dente.
Scoop out each batch with a slotted spoon and drop into a bowl of cold water.
Spread the sheets out in a single layer, on a tea towel, turning them over once to blot dry each side.
Trim away any torn edges.
Spoon the tomato sauce over the base.
Place a spoonful of the meat filling across one end of each pasta sheet.
Starting from this end, roll the pasta up tightly to enclose the filling.
Place the filled rolls, seam side down, in a row in the dish.
Beat together the cream and Parmesan and season well.
Spoon over the cannelloni so that it's covered.
Bake for 20 minutes, or until lightly browned on top.
Leave to stand for 10 minutes before serving.
 

Read more on: beef
 

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