Cannelloni – Homemade Recipe
Cannelloni – Homemade Recipe:
Cannelloni is a wonderful tasty dinner idea. A fabulous recipe to try out.
There are so many variations when cooking with pasta. This cannelloni is one of my favourites and I am so happy to be sharing it with you.
It is so worth the effort because the results are wonderful and amazing.
Perfect for a dinner party to impress your guests.
If you are living alone or there are two or three people at home then it is ideal too, as the cannelloni can be frozen and taken out as and when you fancy it for dinner one evening.
Cannelloni is a real hearty, warming, and comforting tasty meal.
This particular cannelloni recipe is made with beef mince but you can make it with pork mince or chicken mince or quorn mince.
Depending on the dish you use to make this cannelloni, depends on the quantities of the ingredients needed. I have based this recipe on using 19 cannelloni pasta tubes.
Make sure you use a deep dish, allowing two layers of pasta tubes and allow room for the sauce to completly cover the pasta tubes.
Of course if you make too much mince or sauce, you can use them the following day for something else or you can freeze them for a future date.
Enjoy this tasty cannelloni.
And then enjoy browsing through this site for more fabulous recipes.
4 – 6 portions
1 hour and 10 minutes
Ingredients for Mince
- 2 onions
- 3 medium carrots
- 20g fresh basil
- 19 cannelloni tubes
- Olive oil
- 750 – 800g mince
- ¼ tsp pepper
- ½ tsp salt
- ¾ tube tomato puree
- ½ beef stock cube
- 3 – 4 tsp water
- eggs x 3
Ingredients for Tomato Sauce
- 2 tins of chopped tomatoes
- 1 tsp dries oregano
- 3 tsp dried basil
- 2 cloves garlic
- 1 onion
Ingredients for White Sauce
- 60g butter
- 60g flour (any type)
- 600 ml warm milk
- 1 tsp nutmeg
Cannelloni – Method – Instructions
Pre-heat oven to Gas 6/200° C
Peel and dice your two onions.
Finley dice the carrots. Some people like to peel their carrots and some don’t, it is up to you what you prefer. Personally I keep the skins on.
Chop up some fresh basil.
In a large saucepan or deep frying pan add some olive oil.
Add the carrots and onion to the pot with the olive oil and put a lid on it and let it sweat for 5 minutes.
After they have sweated for 5 minutes, place your mince into the pot with your carrots and onions.
Mix the mince well with the vegetables, put the lid on and cook for a further ten minutes.
Once it has been cooking for 10 minutes take the lid off and season with turmeric, oregano, pepper and salt.
To your mince mixture add the tomato puree.
Put in the half a stock cube and add the3 – 4 teaspoons of water.
Not a lot of water is added because you don’t want a runny liquid mixture.
Cook the mince mixture with the lid off until any juice has evaporated.
Now you need to let your mince mixture in a bowl and let it cool and add your fresh basil in at this point.
In the meantime you can make the white sauce and the tomato sauce.
How To Make The Tomato Sauce for your Cannelloni
Tip your cans of chopped tomatoes in a pot.
Season the tomato sauce with oregano and dry basil.
Add in the onion and garlic.
Cook with a lid on for 20 minutes and then if you want you can liquidise after that 20 minutes of cooking the sauce.
How To Make The White Sauce for your Cannelloni
Melt the butter in a pot.
Add the flour and mix continuously for 1 minute. The mixture will be very thick, this is normal.
Slowly add small bits of warm milk and keep stirring.
The mixture will stay thick for a while but eventually it will get thinner until it gets to the consistency you want.
Then add some nutmeg to the white sauce.
Putting the Cannelloni Together
Into the bowl of cold mince mixture, add your 3 eggs.
Put a layer of tomato sauce in your dish.
Fill the cannelloni tubes with the mince mixture.
One way to fill the tubes is to use piping bag and squeeze the mince into the tubes. Alternatively you can use a spoon or your fingers.
Place the filled tubes on top of the tomato sauce layer.
On top of the filled tubes, you put some tomato sauce.
Then on that tomato sauce you put a second layer of filled tubes.
Pour the white sauce over the second layer of filled tubes.
Bake in the oven for 40 minutes.
Test with a knife to make sure patsa is cooked properly.
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