Are you sick and tired of the same old thing every night for dinner, but still want the ease of mince and pasta?  Then give our cannelloni recipe a try – it’s an easy cost-effective meal that makes a lot (you could even double it if you wanted to) and freeze the leftovers for a busy night.

If you have a thermal machine utilise the ease when making the white sauce and if you have some, make sure to add some veggie stock paste.  This is a staple ingredient in a lot of our recipes.

February 20, 2018
  • 15m
  • 40m
  • 55m
  • 1

Ingredients

  • 1 tbsp. olive oil
  • 1 kg beef mince
  • 1 brown onion
  • 2 garlic clove
  • 1 zucchini
  • 1 carrot
  • 1 tin tomatoes
  • 1 tsp. mixed herbs
  • 1 tbsp. beef bone broth powder (optional)
  • 2 tbsp. vegetable stock paste (optional)

Extras

  • 1 packet cannelloni pasta tubes (200g)
  • 1 batch of white sauce
  • 1 c freshly grated cheese

Instructions

  1. In a large frying pan heat olive oil over med-high heat. Cook mince and garlic for approx 5 mins, until it changes in colour and is browned all over. Stir with a wooden spoon breaking up any lumps.
  2. Add vegetables (carrot, zucchini and tomatoes) and cook for 5 minutes.
  3. Add herbs, broth and stock. Cook for a further 10 minutes on a low simmer.
  4. Whilst this is simmering, make a batch of white sauce (recipe linked in description). Also, turn on the oven to 170C and grate the cheese.
  5. Once everything is ready you can assemble the cannelloni. Using a teaspoon, fill each cannelloni shell with mince mixture and lay in a baking tray. Pour over the white sauce and top with grated cheese.
  6. Bake in preheated oven for 30-45 minutes or until cheese is golden brown, and the edges are bubbling. Remove from oven and serve with a side salad.
  • 6-8