Name: Pastitsio cannelloni
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 60 ml fresh chillies 573; 1 onion finely chopped; 500 g mince lamb; 5 ml cinnamon ground; 5 ml paprika; 1 can tomatoes chopped; 200 ml wine dry white; 50 ml butter; 80 ml flour; 1 l milk; 200 g emmental cheese; 5 ml lemon juice; 1x 30 g fresh Italian parsley chopped; 2 eggs large, slighly beaten; 1 pasta cannelloni tubes

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Ingredients (15)

60 ml	fresh chillies — 573
1	onion — finely chopped
500 g	mince — lamb
5 ml	cinnamon — ground
5 ml	paprika
1 can	tomatoes — chopped
200 ml	wine — dry white

Cheese sauce:

50 ml	butter
80 ml	flour
1 l	milk
200 g	emmental cheese
5 ml	lemon juice
1x 30 g	fresh Italian parsley — chopped
2	eggs — large, slighly beaten
1	pasta — cannelloni tubes

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Method:

Preheat the oven to 180°C.

Heat the oil in a saucepan and sauté the onion until soft. Add the meat and fry until browned. Add the cinnamon and paprika and cook for two minutes. Add the tomatoes and white wine and allow to simmer uncovered for about 15 minutes or until the mixture has reduced. Season to taste with the salt and freshly ground black pepper. Remove from the heat and set aside to cool.

Cheese Sauce:
Heat the butter in a saucepan. Add the flour and then add the milk gradually. Stir over a medium heat until thickened. Remove from the heat and stir in half of the cheese and the lemon juice. Season to taste. Set aside to cool.

Once the meat mixture has cooled, stir in the chopped parsley and the eggs. Spoon the filling into the cannelloni tubes and line them up next to each other in a greased ovenproof dish. Pour over the cheese sauce and sprinkle with the remaining cheese and a little paprika.

Bake in a preheated oven for 30 minutes or until the pasta is cooked and the top is golden brown.

Image and text: Ideas magazine.

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