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Home / Eat Well / Recipes
for
6
people
By
Jan Bilton
Food writer and cookbook author.
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Use a ready-made creamy pasta sauce to make this cannelloni quick for weeknights.
Ingredients
| 2 Tbsp | Olive oil |
| 1 large | Onion, diced |
| 500 g | Lean minced beef (Main) |
| 1 packet | Mexican seasoning mix, 35g (Main) |
| 1 can | Diced tomato, 400g (Main) |
| 1 can | Chilli beans, 425g (Main) |
| 24 | Cannelloni tubes, dried (Main) |
| 2 cups | Creamy pasta sauce (Main) |
| 1 ½ cups | Grated tasty cheese (Main) |
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Directions
- Heat the oil and a large non-frying pan. Saute the onion, until softened. Add the mince, mixing it with a fork to press out any lumps. Cook until lightly coloured. Stir in the seasoning mix then the tomatoes and beans. Cover and simmer for 30 minutes, stirring occasionally. Cool a little.
- Spread a little pasta sauce on the base of two 25cm x 19cm baking dishes or similar. Fill the cannelloni tubes with the chilli con carne. Place in the baking dishes. Pour the remaining pasta sauce over the top and sprinkle with the cheese. Cover with foil.
- Preheat the oven to 190C.
- Bake for 15 minutes. Remove the foil and continue baking for 30 minutes until bubbling and golden-brown on top.
More of Jan's pasta bakes
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