The other day I found a packet of dry cannelloni tubes in the pantry, & decided we’d have cannelloni for tea. The sauce was going to be easy: we’re slowly working through the packets of tomato sauce that I froze last summer, so out came one of those, plus there was a 450g packet of beef mince in the freezer. So I turned the oven to heat to 180 C and next, once the meat was defrosted (microwaves are a wonderful invention) I browned it in a frying pan over medium heat, stirring to break it up, & then added a packet of sauce & left it to simmer very gently. But what to put in the tubes of pasta?
In the fridge were eggs, a block of parmesan cheese, and 250g tubs of ricotta cheese & sour cream. I emptied the 2 tubs into a bowl & beat them together with a wooden spoon, before beating in the egg and some grated parmesan. Next I chopped together fresh parsley, basil mint (because I still don’t have any basil) and lemon thyme & mixed that into the cheese mixture. I used a teaspoon to fill the pasta tubes, standing each on its end to do this. In retrospect I could have used a piping bag, but oh well…
I spooned a little of the sauce over the base of an oblong casserole dish, then arranged a layer of filled cannelloni over the top. More sauce on the pasta, and then the next layer of cheese-filled tubes, and finally the rest of the sauce. Because I felt like a cheese overload I sprinkled a little more parmesan over the top before putting the dish into the oven – it took about 35 minutes to cook, by which time the sauce was bubbling & the cheese golden. (You can check that it’s cooked by pushing a skewer into the pasta – there should be very little resistance.)
We had it with salad & some steamed broccoli from the garden – there was plenty for 4 with leftovers for lunch the next day.