Beef Cannelloni



I was pleasantly surprised to find a pack of cannelloni pasta at S&R last I did the grocery there. Cannelloni pasta should be a welcome change/addition to my pasta family. Why, my spaghetti begged for a day-off  today. So, newbie cannelloni took the centerstage in my kitchen for some rich, beefy and cheesy pasta.

This is excellent with some clear soup and a glass of white wine (naks!). I love, love, love capping my day with a relaxing chat with my hubby, Jake, over some good serving of pasta and a glass of wine, on certain nights. It just winds me down in the best possible way.

Anyway, here goes the recipe:

1/2 kilo ground beef

10 cannelloni shells

1 can diced tomatoes

1 large tomato, chopped

1 onion, minced

1 large bell pepper

6 cloves of garlic, minced

1 cup grated jack monterey cheese (or your favorite cheese)

1/2 cup chopped ham (optional)

3/4 cup fresh milk

1/4 cup butter

1 egg, slightly beaten

4 tbsps flour

salt and pepper to taste


1 tbsp fresh rosemary, coarsely chopped


1. Saute beef in garlic, tomato and onion in oil and butter. Season with salt and pepper. Add ham. Cook until meat is tender. Set aside. Let cool for ten minutes.

2. Once cool, mix in egg and flour. Stuff uncooked cannelloni with beef mixture. Set aside.

3. Using the pan used for the beef mixture, pour in tomato sauce and milk. Simmer for five minutes.

4. In a greased pyrex dish, pour about 1/4 cup of the tomato sauce mixture. Lay down cannellonis giving a 1/4 inch-space in between each piece. Pour over the rest of the tomato sauce mixture. Top with cheese.

5. Bake in a preheated oven (160 c) for an hour. Garnish with fresh herbs. Serve with your favorite toast.


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