Creamy beef and pepperoni cannelloni

Creamy beef and pepperoni cannelloni


1 person made this

About this recipe: A tasty beef and pepperoni cannelloni pasta dish. It can be fiddly to make,but the result is worth it :)

Keri Stirlingshire, Scotland, UK

Serves: 4 

  • 500g minced beef
  • 1 onion, finely chopped
  • 120g sliced pepperoni, chopped into small pieces
  • 4 tomatoes, peeled and chopped
  • 4 tbsp cream cheese
  • 1 tbsp tomato puree
  • 1/2 tsp mixed Italian herbs
  • salt to season
  • 8 dried lasagne sheets
  • 55g Cheddar cheese, grated
  • 1 ball mozzarella, grated
  • 500g jar tomato and herb pasta sauce

Prep:15min  ›  Cook:40min  ›  Extra time:10min resting  ›  Ready in:1hr5min 

  1. In a large pan add the mince and onion and cook until the mince has browned, then add the pepperoni, and stir through the mince until slightly cooked.
  2. Place the mince mixture into a large bowl, add the tomatoes, cream cheese, tomato puree, herbs and salt, and stir all the ingredients together to mix.
  3. Meanwhile, bring a large pan of water to the boil, and cook each lasagne sheet individually, until just flexible, I make the cannelloni straight after each sheet is cooked. In a large ovenproof dish add a little of the pasta sauce and spread over the base of the dish. To make the cannelloni, lay the lasagne sheet on a plate and place some of the mince mixture in the middle, then roll up and place into the dish. Do the same with all of the lasagne sheets.
  4. Pour the rest of the sauce over the cannelloni, then top with the grated Cheddar and mozzarella.
  5. Bake in a preheated oven for 25 minutes.
  6. Leave to rest for approximately 10 minutes, as this helps hold it together better.

Serving suggestion

Serve with chips.

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