This is ideal as an entrée (one or two cannelloni per person) or as a main, depending on the size of your appetite!
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- 250g Quality Mark beef mince
- 400g canned tomatoes, diced
- 1 tsbp oregano
- 1 tbsp lemon thyme
- 1/2 cup parmesan cheese, grated
- Handful basil leaves, chopped
- 1/2 cup grated parmesan cheese
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- Preheat oven to 180°C.
- Fry onion in a dash of oil until soft and transparent.
- Add mince and brown well, ensuring that you break up any large pieces.
- Add garlic, tomatoes and dried herbs and stir well.Remove from heat and leave to cool.
- Mix ricotta with the first measure of Parmesan cheese and half of the fresh basil.
- Season with salt and pepper, then combine with cooled mince mixture.
- Oil a baking dish and take a few spoonfuls of mixture to dot around the baking dish.
- Take a sheet of pasta and dot spoonfuls of the mixture along one edge, and roll over to form a loose tube shape.
- Place tube in the baking dish and repeat until all pasta sheets are used and baking dish is full.
- If you have leftover mixture, keep it warm and use to line your plates when serving up, or if you’d rather not, simply spoon over the cannelloni in the baking dish.
- Brush cannelloni with olive oil and bake for 10–15 minutes until golden.
- While baking cannelloni, make a light cheese sauce.
- In a pan melt butter, then stir in flour to make a paste.
- Add milk and stir with a whisk until well combined.
- Add cheese and stir over a gentle heat until sauce is thickened and smooth.
- If you’d like to thin the sauce a little, simply add a little more milk and stir until combined.
- Serve cannelloni on individual plates, drizzled with cheese sauce and garnished with remaining fresh basil.
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