- For the meat sauce:
- 1tbsp sunflower oil
- 200g onion, finely diced 100g carrot, finely diced
- 100g celery, finely diced
- 4 cloves garlic, crushed
- 1kg lean minced beef
- 800g MAGGI Rich & Rustic Tomato Sauce
- 2tbsp MAGGI Beef Liquid Concentrated Fonds
- 36 dried cannelloni pasta tubes
- For the cheese sauce:
- 150g MAGGI Béchamel Mix
- 250ml cold water
- 750ml boiling water
- 150g low-fat mature cheese, grated
- 100g Parmesan, grated
- For the tomato base:
- 800g MAGGI Rich & Rustic Tomato Sauce
Cannelloni
Ingredients
Method
Make the meat sauce: heat the oil in a large pan and soften the onions, carrots, celery and garlic. Add the mince and cook until browned. Stir in the tomato sauce and beef fonds and simmer for 20 minutes or until filling is thick enough to hold in a cannelloni pasta tube.
Use the mix to fill the cannelloni tubes.
Make the cheese sauce: stir the béchamel mix into the cold water to form a paste. Whisk the paste into the boiling water and simmer for 1 minute. Mix through half of the grated cheeses.
Assemble the dish: spread the tomato sauce across the base of a large ovenproof baking dish. Place the filled cannelloni tubes on top and pour over the cheese sauce. Sprinkle the remaining cheese on top and bake in an oven preheated to 200°C for 30-40 minutes until the pasta is tender and the topping is golden brown.
Chef’s Tip
Other classic fillings such as spinach and ricotta or wild mushroom offer a great vegetarian alternative.
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