Cannelloni al Forno con Carne (Beef and Pork Cannelloni Bake)
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Ingredients
- 250 g beef mince
- 150 g pork mince
- 100 g onion, finely chopped
- 2 garlic cloves
- 400 g tinned chopped tomatoes
- 300 g passata
- 200 g ricotta
- 16 cannelloni tubes
- 150 g mozzarella, grated
- 1 tsp dried oregano
Nutrition (per serving)
- Calories
- 595 kcal
- Protein
- 41.1 g
- Carbohydrate
- 38.5 g
- of which sugars
- 10.7 g
- Fat
- 30.1 g
- of which saturates
- 15 g
- Fibre
- 3.6 g
- Salt
- 0.87 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5). Fry the beef mince and pork mince in a large saucepan over a medium-high heat for 6-8 minutes, breaking it up, until no pink remains.
- 2
Add the onion and garlic and cook for 5 minutes, then stir in the chopped tomatoes and half the passata, with the dried oregano, and simmer for 15 minutes until thickened. Leave to cool slightly, then stir in the ricotta.
- 3
Spoon the meat and ricotta mixture into the cannelloni tubes, using a teaspoon or a piping bag, and arrange in a baking dish.
- 4
Pour the remaining passata over the top and scatter with the mozzarella.
- 5
Cover with foil and bake for 30 minutes, then uncover and bake for a further 10-15 minutes until the pasta is tender and the top is golden.
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