Stuffed Cannelloni

Preparation time 15 - 20 minutes,
Cooking time 1 hour,
Oven temperature 180°C, 350°F, gas 4,
Calories 750 per portion


serves 4
salt and pepper
2 onions, chopped
2 cloves garlic, crushed
2 green peppers, deseeded and chopped
1 tablespoon oil
400 g (14 oz) can chopped tomatoes
225g (8 oz) corned beef
3 teaspoon dried or 1 teaspoon chopped fresh basil
cheese sauce (see below)
25 g (1 oz) Parmesan cheese, grated

for the cheese sauce

50 g (1 oz) butter or margarine
50 g (1 oz) plain flour
600 ml (1 pint) milk
150 g (6 oz) Cheddar cheese, grated
1/2 teaspoon mustard powder (optional)
salt and pepper
1/2 teaspoon grated nutmeg to garnish (optional)


To make the sauce, melt the butter or margarine over a gentle heat, stir in the flour and cook for 2 minutes. Gradually add the milk, stirring all the time. Bring the sauce to the boil, reduce the heat and simmer gently for a few minutes. Remove the saucepan from the heat. Stir the Cheddar into the sauce with the mustard, if using and seasoning until smooth.

1. Cook the cannelloni in a saucepan of boiling salted water for 10 minutes until just tender. Drain and set aside.

2. For the filling, fry the onion, garlic and peppers in the oil for 5 minutes until soft.

3. Add the tomatoes and simmer gently for 15 minutes until thickened.

4. Cut the corned beef into small cubes and add to the sauce. Add the seasoning and basil and simmer for a further 5 minutes. Allow the meat mixture to cool slightly.

5. Fill the cannelloni tubes with the meat mixture, then arrange the filled cannelloni in a greased ovenproof dish.

6. Pour the sauce over the cannelloni, sprinkle over the Parmesan and bake uncovered in a moderate oven for 30 minutes or until the top is crisp and golden.

To fill cannelloni tubes easily, put meat mixture into a piping bag fitted with a 1 cm (1/2 in) plain tube and pipe mixture into cannelloni.

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