Cannelloni Stuffed with meat & Ricotta Cheese


1 packet dried Cannelloni pasta
300 gms beef mince
1 onion, diced
2 cloves garlic, chopped
1 bunch parsley, chopped
1 bunch chives, chopped
1 bunch basil leaves, chopped
1 500 ml can diced tomatoes
1 cup passata
1 egg
4 rashers bacon, finely cubed
500 mls canned diced tomatoes
1 cup spinach, cooked
½ cup ricotta cheese
½ cup shredded mozzarella cheese
salt and freshly ground pepper
knob of butter
3 tbsp. olive oil


In a large heavy based frying pan, add olive oil, onion, garlic, half the basil and a pinch of salt. Saute for 2 minutes or until onions are translucent.

Add beef mince, cook for a further 5 minutes or until nicely browned. Add canned tomatoes, passata and butter. Reduce heat and simmer for at least 5 – 10 minutes.

In a large mixing bowl, combine ricotta, mozzarella, the remaining basil, parsley, chives, bacon, spinach, egg and pinch of salt and pepper. Transfer mixture to a piping bag.

Pipe into cannelloni tubes.

Pour half the tomato sauce into the bottom of a baking tray. Lay filled tubes side by side and cover with the rest of the sauce. Sprinkle with extra mozzarella cheese. Cover with foil.

Bake in a preheated 180C oven for 20 to 25 minutes. Remove foil and bake for a further 5 minutes or until cheese is golden brown.