This is a very special old Italian dish that warms your stomach, as well as your heart. It is a labour of love, but worth every bite! For a different taste, you can use a combination of beef and pork mince.
Mmmmm! Will make this one again!! - 06 Oct 2009
Super Yummy. I read some of the reviews and adjusted accordingly. The overall flavor was great and well received by our guests. I found small cannelloni tubes at our local Italian deli and used those (abut 20 in a 250g packet) these save some time as they can be filled uncooked. I tried to make the Bechamel a bit thicker to try to avoid a thin meat sauce but it didn't do much. I used two fresh mozzarella balls (the ones that come in liquid filled pouches 125g each). This is likely the reason for the thin sauce as this does not melt in to help thicken. I end up putting two fingers over one end and scooping straight in the pot. I also added 500ml of Passata to bulk out the tomato sauce volume and add a more intense flavor. The last tweak was adding about 50g fine grated Parmesan to the tomato sauce and then a healthy further grating over the top before baking. The only change I'll make next time is adding the Parmesan to the meat sauce to help thicken. - 30 Jul 2017
Needs more tomato mix - 20 Feb 2017