Beef Cannelloni

clock 15 minutes + 1 hour bowl Serves 4


  • 500g beef mince
  • 1 Tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 4 garlic cloves, crushed
  • 2 x 400g cans Homebrand diced tomatoes
  • 1 tsp dried oregano
  • large pinch sugar
  • 50g butter
  • 50g plain flour
  • 600ml whole milk
  • Salt to taste
  • Freshly ground black pepper to taste
  • 200g dried cannelloni tubes
  • 40g Parmesan, grated
  • 1 broccoli
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  • Preheat oven to 200°C.

  • Heat a non-stick frying pan over a medium-high heat. Add beef to the frying pan, breaking it up with a wooden spoon as you go. Cook for about 10 minutes or until brown. Remove mince from the frying pan and set aside. Drain off any excess fat.

  • Add oil to the frying pan and cook onion for 5 minutes until soft. Add garlic and cook for 1 minute. Add beef back to the frying pan.

  • Add 1 1/2 cans of tomatoes with oregano and sugar and simmer the beef mixture for 20 minutes.

  • To make the white sauce: Heat butter in a small pan. When it is foaming, stir in flour and cook mixture for 1 minute. Add milk gradually, stirring all the time to avoid lumps forming, then cook the sauce for 2 minutes, still stirring it continuously.

  • Remove pan from the heat and season the sauce to taste. Cover pan with plastic wrap to prevent a skin from forming on the sauce and set it aside.

  • To assemble the cannelloni: Spread the remaining tomatoes over the base of a large baking dish. Spoon the beef mixture into the cannelloni tubes using a teaspoon and place the tubes on top of the sauce. Pour over white sauce and sprinkle over the Parmesan.

  • Cook the cannelloni in the preheated oven for 40-45 minutes until the pasta is tender and the topping is golden. Serve with steamed broccoli.

By Brett McGregor

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