We start by making three separate sauces - a light tomato and basil sauce for the base of the cannelloni, a thick, beef ragu (like a Bolognese) to fill them and a creamy bechamel to cover the lot. We then take fresh pasta sheets and roll them around the beef ragu, which we place on the tomato and basil sauce, then smooth on the layer of bechamel, which we finish with a good grating of Parmesan.
Frozen product. Once defrosted, cook, and consume within 48 hours.
SMALL: Remove plastic film and bake in a preheated 180C oven for approximately 40 min (from defrosted) to 50 min (from frozen) or until golden brown across the top and piping hot. Rest for 5 minutes before serving.
LARGE: Remove plastic film and bake in a preheated 180C oven for approximately 55 min (from defrosted) to 70 min (from frozen) or until golden brown across the top and piping hot. Rest for 5 minutes before serving
Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly and ensure your food is piping hot before serving.