4 Servings 45 min Cook
1 Tsp Olive Oil
1 Cup, chopped Onions
12 Clove Garlic
1 Cup chopped Carrots
1 Cup chopped Celery
7 Oz Ground Beef
6 1/2 Oz Cannelloni
6 Cup Traditional Passata
1 Cup Ricotta Cheese
Preheat the oven to 400 degrees F.
Spray a large deep nonstick frypan with oil and heat over medium heat.
Add chopped onion, garlic, carrot, and celery.
Cook, stirring occasionally, for 5 minutes or until soft.
Transfer to a large bowl and set aside to cool.
Add beef mince to cooled vegetables and season with freshly ground black pepper.
Stuff mixture evenly into pasta tubes.
Spread half the passata sauce over base of a small baking dish, or use individual dishes.
Arrange filled tubes side-by-side on top of sauce, then spread remaining sauce over to cover tubes.
Crumble ricotta over, cover with foil and bake for 20 minutes.
Uncover and bake for a further 15-20 minutes or until lightly golden.
Stand cannelloni for 5 minutes, then serve.
