Meat Cannelloni

Number of Portions
Meat Cannelloni


- For the filling:
- 1.4 kg minced beef
- 2 onions, finely chopped
- 50 grams plain flour
- 2 tbsp tomato puree
- 2 tsp Piri Piri Seasoning
- Approximately 20 cannelloni tubes
- For the sauce:
- 3 tbsp olive oil
- 3 onions, sliced
- 50 grams cornflour
- 1 tbsp Season All Seasoning
- 1.2 lt beef stock
- 450 grams mushrooms, sliced
- 175 grams Cheddar cheese grated


For the filling, brown the mince and onion and drain off any excess liquid.

Stir in the flour, tomato purée and the Schwartz for Chef Piri Piri Seasoning.

Allow to cool slightly, then fill the cavities of the cannelloni tubes.

For the sauce, fry the onion in the oil, until just beginning to colour.

Stir in the cornflour, tomato purée and the Schwartz for Chef Season-All Seasoning.

Gradually add the stock and bring to the boil, stirring.

Add the mushrooms.

Pour half the sauce into a large, greased shallow baking dish.

Arrange the filled cannelloni tubes in a single layer on the sauce.

Pour over the remaining sauce and scatter over the cheese.

Cook in a pre-heated oven at 180ºC, 350ºF, Gas Mark 4 uncovered for 45 minutes.

Products used in this recipe: