Name: Beef cannelloni
Prep time: 45 min
Cook time: 1 h 20 min
Total time: 2 h 5 min
Yield: 12
Cuisine: Italian
Ingredients: 1kg lean minced beef; 1 tbsp olive oil; 1 large onion finely chopped; 4 garlic cloves crushed; 2 x 660g jars passata with basil; large pinch caster sugar; 400g dried cannelloni tubes; 50g butter; 50g plain flour; 600ml whole milk; 140g soft cheese with garlic and herbs; 140g parmesan grated

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Beef cannelloni

Beef cannelloni

Good Food team

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Serves 12

Easy

Prep: 45 mins

Cook: 1 hr and 20 mins

A star rating of 4.3 out of 5.85 ratingsRate

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This is easier than you think to make and is so delicious, make double and pop one in the freezer

Freezable

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

1kg lean minced beef
1 tbsp olive oil
1 large onion

finely chopped
4 garlic cloves

crushed
2 x 660g jars passata

with basil
large pinch caster sugar
400g dried cannelloni

tubes

For the topping

50g butter
50g plain flour
600ml whole milk
140g soft cheese

with garlic and herbs
140g parmesan

grated

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Nutrition: per serving

kcal437
fat18g
saturates10g
carbs36g
sugars8g

low
fibre4g
protein30g

high
salt0.74g

low

Method

step 1

For the filling, dry-fry the beef in a non-stick pan on a medium-high heat, breaking up with a wooden spoon until browned – about 10 mins. Remove and set aside. Add the oil and cook the onion for 5 mins, until soft. Add the garlic for 1 min more, then tip in the beef and 1½ jars of the passata sauce and the sugar. Simmer for 20 mins while you make the white sauce.
step 2

Heat the butter in a small pan. When foaming, stir in the flour for 1 min. Add the milk gradually, stirring all the time to achieve a lump-free sauce, then bubble for 2 mins while stirring. Remove from the heat and stir in the soft cheese with seasoning until dissolved. Set aside, covered with cling film to stop a skin forming.
step 3

To assemble, pour the remaining tomato sauce into the base of 2-3 large baking dishes or 12 individual ovenproof dishes or foil containers. Spoon the beef into the cannelloni tubes using a teaspoon and lay on top of the sauce. Pour on the white sauce, then sprinkle with Parmesan. If freezing, allow to cool, then freeze wrapped well in cling film. To eat straight away, heat oven to 200C/180C fan/gas 6 and cook for 40-45 mins until the pasta is tender and topping golden. Defrost frozen cannelloni thoroughly, then cook as above for 50 mins-55 mins (or see tip).

RECIPE TIPS

COOK FROM FROZEN

Cover with foil and cook at 180C/160C fan/gas 4 for 1 hr 15 mins (at this stage it should be defrosted). Then remove foil, increase oven to 200C/180C fan/gas 6 and cook for 30 mins more until piping hot. If you froze single portions, check 15 mins before the end of each stage – they may cook quicker.

Recipe from Good Food magazine, June 2011

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A star rating of 4.3 out of 5.85 ratings

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