Cannelloni With Mince


Pasta, cream, sauce…mmmm,  what more could you ask for?  Can be served hot, or cold.  I personally, prefer it hot, straight out the oven.


  • 250g Cannelloni Shells (no pre-cooking pack)
  • 2 Garlic Cloves
  • 500g Tomato Pure
  • 2 T Olive Oil
  • 1 t Oregano
  • 1 c Water
  • ±0,7kg Beef Mince
  • 1 T Carob Syrup
  • 1 T BBQ Spice
  • 1 T Butter
  • 2 T Flour
  • 2 c Milk
  • 1/2 c Grated Edam Cheese
  • 1/4 c Bread Crumbs


  • Pre-heat oven on high


  • In a saucepan, heat 1 T olive oil, add the garlic, tomato pure, 1/2 c water an oregano
  • boil for 3 minutes.


  • In a pan, heat 1 T olive oil, add the mince, carob syrup and BBQ spice
  • cook for 8 – 10 minutes (until mince is cooked)


  • Heat a separate pan, add Butter, flour, and milk
  • Boil and stir continuously, allow to thicken
  • add 1/2 c water, continuing to stir allow to thicken
  • turn off heat, and add half the cheese



  • In an oven-proof dish, pour 1/2 the tomato sauce
  • Fill each cannelloni shell individually with mince, using  a spoon and pack on the tomato sauce.
  • pour the remaining sauce over the shells
  • pour the cream over the sauce (if too thick add water) spread over making sure to cover shells completely.
  • Sprinkle over the remaining cheese
  • Sprinkle over the bread crumbs

Place in the Oven and cook on medium tray, for 30 minutes or according to pack instructions.


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