How to make it

  • Brown the chopped onion in olive oil and add the meat, spreading it out well across the frying pan so that it cooks evenly.
  • Season with salt and pepper, the thyme, nutmeg and a spoonful of stock, cover and leave to cook over a low heat until the stock has evaporated.
  • Then add the bread crumbs, mix in with the meat, and leave to cool.
  • In a terrine, mix the whole egg with the meat and start stuffing the cannelloni using a small spoon, being careful not to break them.
  • Butter an oven dish and put in a layer of Spagheto cooked tomato sauce.
  • Cover the cannelloni with the tomato sauce and sprinkle with Parmesan, before placing a sheet of aluminium foil over the top and placing in a pre-heated oven (gas mark 7).
  • After 10 minutes, remove the aluminium foil and leave to cook for another 20 minutes until the cheese begins to brown.

Reviews & Comments 3

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  • Foodie78 7 years ago
    No fresh herbs... no taste, no flavour, no aroma?? It's meat and breadcrumbs & cheese.. How is that a recipe! Vile! And joker you are an idiot! Obviously haven't travelled out of your hick town when you don't know the rest of the world uses grams!
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  • raringsmile 9 years ago
    smart :) I cook all the time so i usually use approximates.. after all, it is your taste that matters.. this is not a dough where you have to stick to ingredient measurements by the gram..
    Anyway thanx for passing by and for your comment.. Have a good day..
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  • joker 9 years ago
    Sounds pretty god, but it makes me wonder what cookbook it came from since in it is unusual for proportions to be expressed in grams. I gradauted from the CIA and we used grams all the time, but most cooks don't.
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