21 December 2012,23:00 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
1 hour 50 minutes

Preparation Method :

  • Preheat oven to moderate 180°C. Lightly grease a rectangular casserole dish.
  • In a medium bowl, combine mince, breadcrumbs, parmesan cheese, beaten egg, oregano and seasonings. Use a teaspoon to stuff the cannelloni tubes with mince mixture. Set aside.
  • To make Tomato Sauce: Place tomato puree, undrained, crushed tomatoes and garlic in medium pan. Bring to the boil. Reduce heat. Simmer for 15 minutes. Add basil and pepper and stir well.
  • Spoon half the Tomato Sauce over the base of prepared dish.
  • Arrange the stuffed cannelloni tubes on top. Cover with remaining sauce. Spread with ricotta cheese. Sprinkle with combined parmesan and cheddar cheeses.
  • Bake, covered with foil, for 1 hour. Uncover and bake for another 15 minutes or until golden. Cut into squares for serving.


  • 500 grams pork and veal mince
  • 120 grams dry breadcrumbs
  • 100 grams freshly grated parmesan cheese 
  • 2 eggs, beaten
  • 1 teaspoon dried oregano 
  • Salt and freshly ground black pepper, to taste 
  • 12-15 cannelloni tubes 
  • 375 grams fresh ricotta cheese 
  • 100 grams freshly grated parmesan cheese, extra 
  • 100 grams freshly grated cheddar cheese

Tomato Sauce

  • 425 ml can tomato puree
  • 425 grams can tomatoes
  • 2 cloves garlic, crushed
  • 50 grams chopped fresh basil 
  • Freshly ground black pepper, to taste

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