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Cannelloni
Preparation info
- Serves
4
- Difficulty
Medium
- Ready in
1 hr 45
Appears in
Published 1998
These pasta tubes are stuffed with a succulent meat filling, coated with a creamy cheese sauce and baked in the oven until piping hot and golden brown. Perfect for lunch served with a crisp green salad.
Ingredients
30 g 1 oz 1 tablespoon
Method
Preheat the oven to moderate . Soak the breadcrumbs in the milk. Heat the butter in a small pan, add the onion and cook gently until soft and translucent. In a meat mincer or food processor, mince the pork and chicken and transfer to a bowl. Add180°C (350°F/Gas 4)
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Bought this cookbook what seems to be about 20 years ago. I made this as-is quite often way back when, and it was fantastic. In a rut cooking for teens now, I recalled how much I enjoyed it. Broke out the cookbook & made it! My 15-yr old son LOVES this, and itbis in rotation every 2 weeks!!. I use grd beef/grd pork mixture to give it a bit more heft, and can’t find cannelloni noodles anywhere, so have been using Manicotti shells (cooked 9 minutes before stuffing). Definitely a keeper!!