Cannelloni – Homemade Recipe

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


Great For:


Cooking Time:
1 hour and 10 minutes


Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.

Ingredients for Mince

  • 2 onions
  • 3 medium carrots
  • 20g fresh basil
  • 19 cannelloni tubes
  • Olive oil
  • 750 – 800g mince
  • turmeric
  • oregano
  • 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.

Happy Cooking.


LifeStyle With Sharon

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Chicken Neapolitan Recipe Blog

Chicken Neapolitan Recipe Blog

Chicken Neapolitan Recipe:

Chicken Neapolitan is a wonderful chicken dinner.

My particular recipe for chicken Neapolitan comprises of large pieces of succulent chicken breasts infused with a really tasty tomato sauce and spaghetti pasta mixed in with the chicken and sauce.

This beautiful recipe for chicken Neapolitan is extremely easy to make once you know how.

It involves simple ingredients that would be in our store cupboards.

And making this chicken Neapolitan takes no time at all. A wonderful easy dinner to make, so go on try it.

Why not check out another great chicken and pasta recipe like chicken chow mein. Another lovely recipe blog you can try is Mini Individual Chicken Pies. Or you may like to try a classic pasta dish like Carbonara Pasta.

2 people


Great For:
dinner OR lunch


Cooking Time:
30 – 40 mins


Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.


  • 1 onion
  • 4 garlic cloves
  • 4 fresh medium sized tomatoes
  • 2 chicken breasts
  • Olive oil for frying the chicken
  • 40g butter
  • 1 can of chopped tinned tomatoes
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp turmeric
  • ½ tsp cumin
  • ½ tsp ginger
  • 1 tsp parsley
  • 1 tsp oregano
  • 3 tsp basil
  • 1 tbsp brown sugar
  • 200g spaghetti
  • parmesan cheese

Chicken Neapolitan – Method & Instructions

Dice up onion.

Peel garlic and either dice or put in garlic crusher.

Chop up tomato into small pieces. There is no need to remove the skin.

Cut chicken into thick strips about an inch thick.

Put the olive oil in a deep pan.

Fry the chicken pieces in the deep pan on a slow heat.

While the chicken is cooking, you can make the tomato sauce.

To make the tomato sauce for the chicken Neapolitan

Melt the butter in a pot.

While you are cooking the sauce, remember to turn the chicken breast pieces.

Once the butter has melted, add the garlic, onions, fresh tomatoes, tin tomatoes and half a tube of tomato puree.

Mix all those ingredients with a wooden spoon. Your heat on the cooker should be of medium heat.

Add salt, pepper, turmeric, cumin, ginger, parsley, oregano, parsley and brown sugar (white is fine instead) into the tomato sauce.

Give the herbs a good stir into the tomato sauce.

Let it simmer away while the chicken pieces are cooking.

It is a good idea to cook tomato sauce in a deep pan as it can splash and be a bit messy.

Don’t forget to keep an eye on your chicken, turning it occasionally. Ideally you don’t want it crispy.

After 10 – 15 minutes, the tomato sauce now needs to be poured into the deep pan with the chicken.

Give the chicken and sauce a stir, making sure the chicken pieces are all covered well by the sauce.

Cook the chicken and tomato sauce for a further 10 minutes.

Chicken Neapolitan – Time for Spaghetti

While the tomato sauce and chicken is cooking, this is the time to cook the spaghetti pasta.

Place the spaghetti in a pot of hot water and cook for about 12 minutes or as directed on the packet.

Drain the pasta and rinse off starch with hot water.

Then add your cooked spaghetti into the deep pan of chicken and tomato sauce.

Mix it all around; making sure your spaghetti gets covered by the tomato sauce.

Serve it on a plate and grate some parmesan cheese on your chicken Neapolitan.

Enjoy your delicious chicken Neapolitan.

If you want to have a nice dessert after, then check out our dessert recipe blogs.

Happy cooking.


LifeStyle With Sharon

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How To Make Carbonara Pasta

How To Make Carbonara Pasta

How To Make Carbonara Pasta:

Carbonara pasta is a wonderful easy dish to cook.

A perfect dish to make when you are limited for time is this classic Carbonara pasta as it is very quick to make.

This Carbonara pasta recipe is traditionally made with pancetta but you can use bacon rashers, a fatty type like streaky bacon is best.

My Carbonara pasta recipe does not stick to the traditional rules.

I have added a twist by suggesting adding a vegetable like broccoli. You can perhaps use sugar snap peas.

An Italian Carbonara pasta recipe traditionally does not add cream but in this recipe it is an optional extra that you can put in if you wish.

Enjoy making your Carbonara pasta.

For other tasty dinner ideas check out the blogs for main courses.   

2 people


Great For:
lunch or dinner


Cooking Time:
30 mins


Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.


  • 200g pancetta or bacon rashers – Preferably streaky bacon
  • 200g Dried Tagliatelle Pasta
  • 1 clove garlic
  • 150g broccoli
  • 2 eggs
  • 150ml Cream (optional)
  • Olive oil for frying pancetta or bacon
  • Handful fresh parsley or 3 tsp dried parsley
  • Large pinch of black pepper
  • Pinch salt (but omit if using pancetta or really salty bacon)
  • Parmesan cheese for grating on top

Carbonara Pasta – Method & Instructions

Chop pancetta bacon up into small pieces

Fry pancetta or bacon using olive oil

While pancetta or bacon is frying, cook the tagliatelle, and cook the broccoli

Add garlic half way through cooking the bacon

Once bacon is nice and crispy turn off the heat before adding other ingredients

Whisk 2 eggs in a cup

Drain the broccoli

Add cooked tagliatelle to the pan along with one ladleful of pasta water

The pan should have been off the heat for a few minutes to cool down a little

Then add the whisked eggs and mix with pasta and bacon (if pan too hot the eggs may scramble a bit and not be a smooth consistency but that is ok as it does not affect the flavour, so don’t worry if that happens)

Add parsley

Add the cooked broccoli to the frying pan too (optional)

Season with salt & pepper

Add cream to the frying pan and mix everything (optional)

Dish it all on a plate and grate over some parmesan cheese and serve

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