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 them. 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.

 

Beef, onion, carrots, celery, garlic, tomato paste, red wine, crushed tomatoes, thyme, basil, parsley, bay leaves, nutmeg, cinnamon, pepper, olive oil, fresh pasta (contains wheat and eggs), flour, butter, milk, salt, grana padano.

• Individual:Serves one adult.
• Small:Serves two adults.
• Large:Serves 4-5 adults.
• Extra Large:Serves 6 adults.

This dish comes uncooked in a foil tray, ready to bake.

SMALL: Remove film and cook in a preheated 180C oven for approximately 35 (from defrosted) to 50 minutes (from frozen) or until cooked through.

LARGE: Remove film and cook in a preheated 180C oven for approximately 45 (from defrosted) to 60 minutes (from frozen) or until cooked through.

Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly and ensure your food is piping hot before serving. 

Defrost information: May be cooked straight from frozen or defrost overnight in the fridge. Once defrosted, keep refrigerated and consume within 48 hours.