About this recipe:Nothing compares to a hearty, warming cannelloni bake for a comforting winter meal. This is a dish my whole family loves - including my picky toddler! Serve with a green salad and crusty bread.
225g minced beef
1 small onion, chopped
2 cloves garlic, chopped
4 tablespoons dried breadcrumbs
1/4 teaspoon dried Italian herbs
240g grated mozzarella cheese, divided
1 (400g) tin whole plum tomatoes
4 tablespoons rose or white wine
3 mushrooms, thinly sliced
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Preheat oven to 180 C / Gas 4. Bring a large pot of lightly salted water to the boil. Add cannelloni and cook for 8 to 10 minutes or until al dente; drain.
Place mince, onion and garlic in a large, deep frying pan. Cook over medium high heat until beef is evenly brown. Remove from heat. Mix in breadcrumbs, Italian herbs, egg and 1/2 of the grated cheese. Spoon filling into cannelloni.
Combine passata, plum tomatoes, wine and mushrooms. Spoon sauce to cover the bottom of an 28x18cm baking dish. Arrange filled cannelloni in a single layer, and cover with remaining sauce. Sprinkle top with remaining cheese.
Cover, and bake in preheated oven for 30 minutes. Remove cover, and bake 10 minutes more.
May be assembled up to 24 hours ahead of time, and baked an additional 15 to 20 minutes while covered, to heat through.