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Italian Cannelloni

Serves 6


  • 20g Australian butter
  • 1 rasher bacon, sliced
  • 500g beef mince
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 teaspoon dried oregano
  • 1 beef stock cube, crumbled
  • 1/2 cup tomato paste
  • freshly ground black pepper, to taste
  • 12 cannelloni shells, cooked
  • 250g Australian continental-style cottage cheese
  • 100g grated Australian Parmesan cheese
  • 1 egg, lightly beaten
  • chopped parsley, for sprinkling
Download Recipe (PDF)


  1. Melt butter and saute bacon, mince, onion, garlic and oregano for 10 minutes or until meat has browned. Add stock cube, tomato paste and pepper. Allow to cool before spooning or piping mixture into cannelloni shells. Arrange in the base of a large casserole dish. Beat cottage cheese, half the Parmesan and egg together until smooth. Pour over cannelloni, sprinkle with parsley and remaining parmesan and bake at 180C for 30 minutes.


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