Emily's Cannelloni

    (57)
    1 hour 35 min

    A very easy and meaty cannelloni bake, made with mince and sausagemeat. You could easily use one or the other instead of mixing the two. Your favourite shop-bought pasta sauce makes it easy, and not having to boil the pasta saves time!


    54 people made this

    Ingredients
    Serves: 4 

    • 225g minced beef
    • 225g sausagemeat
    • 1 onion, chopped
    • 1 teaspoon minced garlic
    • 4 tablespoons seasoned dried breadcrumbs
    • 1 tablespoon chopped fresh parsley
    • 1 teaspoon dried oregano
    • 1 (500g) jar pasta sauce
    • 250g cannelloni
    • 120g grated mozzarella cheese

    Method
    Prep:25min  ›  Cook:1hr10min  ›  Ready in:1hr35min 

    1. Preheat oven to 190 C / Gas 5. Lightly grease a 22x33cm baking dish.
    2. Cook the beef and sausagemeat in a frying pan over medium-high heat until evenly brown. Drain fat, and transfer meat to a large bowl. Place onion and garlic in the frying pan, and cook until onion is tender. Transfer to bowl with beef. Mix the breadcrumbs, parsley and oregano into the bowl.
    3. Spread 1/2 the pasta sauce over the bottom of the baking dish. Stuff cannelloni with the meat mixture, arrange in the baking dish, and cover with remaining sauce.
    4. Cover dish with foil, and bake cannelloni 40 minutes in the preheated oven. Uncover, sprinkle with cheese, and continue baking 20 minutes, until bubbly.

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    Reviews & ratings
    Average global rating:
    (57)

    Reviews in English (39)

    by
    105

    You didn't state if the manicotti shells are cooked before stuffing or not. Everyone should remember that new cooks are trying to find recipes they can use, so don't leave out 'important details'. Thanks for listening  -  06 May 2005  (Review from Allrecipes US | Canada)

    by
    90

    Emily hit the jackpot on this one!! Turned out fabulous. I do have to admit that I cheated and used mile italian sausage instead of just the plain pork. For future reference the noodles are NOT precooked. I did add 1/4 of the jar of sauce and about 6oz. of fresh ricotta cheese to the meat mixture before stuffing the shells. The addition of the bread crumbs wasn't really necessary so I cut the amount used in half. The sauce will cook the shells completely as lond as you keep the dish covered tightly. I hope others enjoy this recipe as much as we did. Also if looking for a real kick, add some pieces of chopped pepperoni to the dish...yummm :-)  -  09 May 2005  (Review from Allrecipes US | Canada)

    by
    37

    This was very tasty. I did make some changes: added an egg and about 3/4 cup ricotta to filling. I also used more sauce than called for. I assembled the dish the night before and refrigerated, was able to just pop in the oven next day. Will make again.  -  08 Aug 2005  (Review from Allrecipes US | Canada)

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