Serves: 8
Preparation Time: 45 minutes
Cooking Time: 20 minutes
Baking Time: 55–60 minutes
About this Recipe
A traditional Italian-style cannelloni filled with a rich veal mixture and baked in a classic Napoli sugo. Using the Lasagna Cook Easy (LCE) makes preparing the pasta sheets simple, allowing you to create perfectly rolled cannelloni every time.
Ingredients
Napoli Sugo
- ½ cup extra virgin olive oil
- 1 Spanish onion, finely diced
- 1 garlic clove, crushed
- 2 bay leaves
- 2 tablespoons capsicum paste (optional secret ingredient)
- ⅓ cup red wine
- 2 × 700 g bottles tomato passata
- 1 tablespoon sea salt
- 1 tablespoon sugar
- 400 ml water
Meat Filling
- 1 kg veal mince
- 175 g breadcrumbs
- 175 g freshly grated parmesan cheese
- ⅓ cup chopped Italian flat-leaf parsley
- 2 garlic cloves, crushed
- 150 ml water
- 150 g tomato passata
- 2 eggs
- 1 teaspoon sea salt
- 1 teaspoon freshly ground white pepper
Cannelloni
- 8 lasagna sheets
- Freshly grated parmesan cheese, for topping
- Shredded mozzarella, for topping
Method
Prepare the Napoli Sugo
Step 1 – Cook the Base
Heat the olive oil in a large saucepan over medium heat.
Add the onion and cook for approximately 2 minutes until softened.
Add the garlic and bay leaves and cook for a further minute.
Stir in the capsicum paste and cook for another minute before adding the red wine. Simmer for 1–2 minutes to allow the alcohol to evaporate.
Add the tomato passata, season with the salt and sugar, then pour 400 ml of water into one of the empty passata bottles, swirl to rinse any remaining tomato and add to the sauce.
Reduce the heat and simmer gently for 10–20 minutes.
Prepare the Meat Filling
Step 2
Combine the veal mince, breadcrumbs, parmesan, parsley, garlic, water, tomato passata, eggs, salt and white pepper in a large mixing bowl.
Mix thoroughly until all ingredients are evenly incorporated.
Cover and refrigerate for 30 minutes to allow the mixture to firm.
Divide the filling into eight equal portions.
Roll each portion into a smooth sausage approximately 2–3 cm in diameter and the width of a lasagna sheet.
Prepare the Lasagna Sheets Using the Lasagna Cook Easy (LCE)
Step 3
Preheat the oven to 220°C.
Bring 7 litres of salted water to the boil in a 26 cm stockpot.
Place the lasagna sheets into the Lasagna Cook Easy (LCE) and cook for 6–10 minutes, or until they reach your preferred texture.
Transfer the cooked sheets immediately into cold water.
Lay each sheet flat on a clean tea towel, ensuring they do not overlap, and gently pat dry.
Assemble the Cannelloni
Step 4
Spread a generous layer of Napoli sugo over the base of a 330 mm × 230 mm baking dish.
Place one lasagna sheet on a clean work surface.
Position one portion of the meat filling along one edge of the sheet.
Roll tightly to form a cannelloni tube and place seam-side down into the prepared baking dish.
Repeat with the remaining lasagna sheets and filling.
Cover the cannelloni evenly with the remaining Napoli sugo.
Sprinkle generously with grated parmesan and shredded mozzarella.
Bake
Cover the baking dish with aluminium foil.
Bake on the centre rack of a preheated 220°C oven for 45 minutes.
Remove the foil and continue baking for 10–15 minutes, or until the cheese is melted and golden brown.
Allow the cannelloni to rest for 5–10 minutes before serving.
Chef's Tips
- Refrigerating the filling makes it easier to shape and roll.
- Avoid overfilling the pasta sheets to ensure neat, tightly rolled cannelloni.
- For extra flavour, prepare the Napoli sugo a day in advance.
LCE Tip
The Lasagna Cook Easy (LCE) keeps each lasagna sheet separated during cooking, making them easy to remove, cool and roll without tearing. This helps produce evenly shaped cannelloni with minimal handling.
Storage
Refrigerate leftovers in an airtight container for up to 3 days.
Freeze cooked or uncooked cannelloni for up to 3 months. Defrost overnight in the refrigerator before baking or reheating.
Serving Suggestion
Serve with a crisp green salad, warm crusty bread and an extra sprinkle of freshly grated parmesan. Pair with a medium-bodied Italian red wine for a classic Italian dining experience.