1 medium onion, diced
2 cloves garlic (crushed)
1 cup (45 gm) breadcrumbs
1 tsp (5 ml) dried oregano
2 eggs, beaten
2 tbsp (30 ml) grated Parmesan cheese
ground black pepper and salt to taste
Sauce:
2 cloves garlic, crushed
1/2 green pepper, diced
1 medium onion, chopped
28 oz can plum tomatoes (796 ml)
14 oz can tomato sauce (400 ml)
ground black pepper and salt to taste
1 tsp (5 ml) dried oregano
1/2 lb (250 gm) grated Mozzarella cheese for topping
250 gm package canneloni noodles (oven-ready works best)
Prepare filling by cooking ground beef in a little olive oil, add
onions and garlic and continue to cook until beef is browned and
onion is tender. Drain off all fat and allow to cool before adding the
breadcrumbs, beaten eggs, Parmesan cheese, oregano and ground pepper. Mix
well and carefully stuff the filling into the cannelloni tubes. Arrange the
stuffed cannelloni in a large 12"x9" (30cmx23cm) baking dish, allowing a
little space between them.
Preheat oven to 350°F
or 180°C.
To make the
sauce, sauté the onion in a little olive oil, add the garlic and green
pepper and cook till the onions are softened. Add the canned tomatoes,
chopped including their liquid, along with the tomato sauce, oregano and black
pepper. Bring to the boil and simmer for about ten minutes, stirring
occasionally. Pour the sauce over the stuffed cannelloni, ensuring that it
penetrates to the bottom of the dish. Top with the Mozzarella cheese,
cover dish with aluminum foil and bake for 60 minutes, removing the foil
for the final 20 minutes.