Stuffed Cannelloni
Ingredients
- salt and pepper
- 2 onions chopped
- 2 cloves garlic crushed
- 2 green peppers deseeded and chopped
- 1 tablespoon oil
- 14 oz can chopped tomatoes
- 8 oz corned beef
- 3 teaspoon dried or 1 teaspoon chopped fresh basil
- cheese sauce see below
- 1 oz Parmesan cheese grated
for the cheese sauce
- 1 oz butter or margarine
- 1 oz plain flour
- 1 pint milk
- 6 oz Cheddar cheese grated
- 1/2 teaspoon mustard powder optional
- salt and pepper
- 1/2 teaspoon grated nutmeg to garnish optional
Instructions
- To make the sauce, melt the butter or margarine over a gentle heat, stir in the flour and cook for 2 minutes. Gradually add the milk, stirring all the time. Bring the sauce to the boil, reduce the heat and simmer gently for a few minutes. Remove the saucepan from the heat. Stir the Cheddar into the sauce with the mustard, if using and seasoning until smooth.
- Cook the cannelloni in a saucepan of boiling salted water for 10 minutes until just tender. Drain and set aside.
- For the filling, fry the onion, garlic and peppers in the oil for 5 minutes until soft.
- Add the tomatoes and simmer gently for 15 minutes until thickened.
- Cut the corned beef into small cubes and add to the sauce. Add the seasoning and basil and simmer for a further 5 minutes. Allow the meat mixture to cool slightly.
- Fill the cannelloni tubes with the meat mixture, then arrange the filled cannelloni in a greased ovenproof dish.
- Pour the sauce over the cannelloni, sprinkle over the Parmesan and bake uncovered in a moderate oven for 30 minutes or until the top is crisp and golden.
- To fill cannelloni tubes easily, put meat mixture into a piping bag fitted with a 1 cm (1/2 in) plain tube and pipe mixture into cannelloni.
Notes
Oven temperature 180°C, 350°F, gas 4.
Calories: 548 kcal
Carbohydrates: 25 g
Protein: 28 g
Fat: 38g
Saturated Fat: 19 g
Trans Fat: 1 g
Cholesterol: 107 mg
Sodium: 1316 mg
Potassium: 781 mg
Fiber: 4 g
Sugar: 13 g
Vitamin A: 1194 IU
Vitamin C: 77 mg
Calcium: 601 mg
Iron: 4 mg