Honeycomb Cannelloni
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Honeycomb Cannelloni
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| Servings | Prep Time |
| 12people | 20minutes |
| Cook Time |
| 1hour 50 minutes |
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Ingredients
- 750g Cannelloni
- 1/2cup Mozarellagrated or shredded
Filling
- 1/4cup Olive Oil
- 2 Brown Onionsdiced
- 4cloves Garliccrushed
- 2 Carrotscoarsely grated
- 2 Celery Sticksthinly sliced
- 1.5kg Beef Mince
- 800g Diced Tomatoes2 cans
- 3/4cup Tomato Paste
- 4cups Beef Stockuse stock cubes
- 2tsp Ground Oregano
Cheese Sauce
- 60g Butter
- 1/3cup Plain Flour
- 3cups Milk
- 1cup Parmesangrated
Instructions
Filling
- Heat olive oil in a large saucepan over medium high heat.
- Add onion, garlic, carrot & celery and cook for a few minutes until onions are soft.
- Add beef mince to saucepan, break up clumps, stir to mix through and continue cooking until mince browns.
- Add diced tomatoes, tomato paste, water & oregano, stir to mix through and bring to boil.
- Reduce heat and simmer, partially covered, for about 1 hour. Stir occasionally.
- Remove from heat and fill cannelloni tubes per instructions below.
Cheese Sauce
- Add butter to a medium saucepan over medium heat and cook until melted.
- Add flour, stir to mix through until fully combined.
- Increase heat and gradually add milk while continuing to stir until sauce boils and thickens.
- Remove from heat, add cheese and stir to mix through.
Cannelloni
- Pre-heat a fan forced oven to 160°C (320°F).
- Spoon 1/4 of the filling into the base of a large round baking dish or saucepan. Ideally the dish will be approx 26cm in diameter and approx 11cm deep.
- Press the cannelloni tubes, upright, into the filling. Cover the base of the baking dish.
- Spoon the remainder of the filling into the cannelloni tubes. Spread as evenly as possible.
- Pour the cheese sauce over the cannelloni then sprinkle with mozarella.
- Place in oven and bake for about 40 minutes.
- Remove from oven and serve.