Cannelloni Tubes filled with meat – Creamy and meaty pasta tubes


Cannelloni means “large tubes” in Italian and is actually the familiar pasta made to look like tubes, which is more or less similar to lasagna in the preparation process.  Yet, the appearance of this dish and the digging into the juicy meaty filling which is oozing out of the tubes is an absolute delight.

You can fill these tubes in with any of your favourite vegetarian or non-veg stuffing and bake with lots of cheese tossed on the top.  In this recipe, I stuffed the tubes with a mixture of lean ground beef and a large assortment of vegetables to make it healthier.

Make this absolutely mouthwatering dish to make your gloomy winter months much cosier and a bit warmer.

What you will need:

Ground lean beef500g
Cannelloni tubes1 & 1/2 pkt
Mayonnaise  3 tbsp
Any pasta sauce (I used Grossman brand)1 bottle
Tomato Ketchup4 tbsp
 Soy sauce (dark) 1 tbsp
Carrots4 large sliced thinly
Spinach4 handfuls
Bell peppers (large) – yellow, red, green1 each or more
Salt and pepper to taste 
Garlic (chopped) 2 cloves
Onion2 large chopped
Cheddar cheese and Mozzarella cheese ( grated) 1/2 cup full

Let’s make it:


  • Boil a big pan of water with 1 tsp of water and 2tbsp of oil. Dip up to 6-7 cannelloni tubes and boil them, constantly separating them and stirring, not letting them stick to each other.  Drain the water, run cold water until the tubes are not sticky. Separate the tubes and carefully set aside. Boil the rest.

Cut veggies

  • Cut the veggies and place around a plate.


  • In a large wok heat up 2 tbsp of olive oil and sweat the chopped onions.  Add chopped garlic
  • Add the carrots circles, stir fry.  Close the lid briefly so the carrots will soften fast
  • Add the bell peppers
  • Saute the all veggies
  • Sprinkle salt and pepper

Add meat

Push the veggies to a side and add the ground beef. Or opt for another wok to fry the meat


  • Dry fry the beef, breaking up the lumps with a wooden spoon until browned.  This process will take about 10 mins.  Sprinkle some olive oil if the beef is too dry


  • Bring beef and veggies together .
  • Fry for 2 mins

Add Sauce

  • Add Loyd Grossman tomato and chilli sauce and give a thorough stir
  • Add soy sauce, mayo and ketchup
  • Fry for 5 mins
  • Toss spinach on top and let them wilt. Do not cover the pot after adding spinach
  • Assemble all together and adjust the taste

Cheese on top

  • Toss a hand full of  grated Cheddar cheese
  • Let the pot bubble for a few mins and turn off the flame.


  • Preheat the oven to 180 C.
  • Opt for a wide Pyrex dish or a baking dish and pour a little milk onto the bottom.
  • Hold the cannelloni tubes gently in one hand and fill the beef mixture and arrange on the baking dish side by side.
  • Once the dish is full, top it with lots of grated Cheddar and Mozzarella cheese.


  • Cover the dish with a  foil and leave one edge slightly open for steam to escape.
  • Bake for 30 – 40 mins in the middle of the oven (lift the foil and check after 30 mins)
  • Take out from the oven and let the dish rest for 5 mins.
  • Bon appetit!

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King fish fillets deep fried

Fried King Fish Fillets – Golden, crispy fish for a healthy dinner

These fish fillets with golden crispy coating and soft inner flakes taste delicious when served straight out of the frying pan.  A perfectly healthy dinner choice with an assortment of steamed veggies tossed on a dollop of butter. Fresh or frozen King fish  is the best choice for this recipe for its soft flaky texture.

Let’s make the fish fillets:


  • Wash and pat dry and scrape the skin off from the fish fillets
  • Season with lemon juice, salt and pepper
  • Keep aside

Make the batter

  • Mix 1/4 cup of plain flour with water to make a thick batter
  • Add a few pinches of turmeric to give colour little salt
  • In a flat plate, spread a cup of golden breadcrumbs

Dip it / Wrap it

  • Now, dip fish fillets in the batter
  • wrap in the breadcrumbs


  • Deep fry both sides until they turn into golden brown colour
  • Let them rest on a kitchen paper
  • Serve with a wedge of a lemon on the side
  • Best served with steamed veggies to make a hearty and healthy meal

Now prepare the veggies:

Take any choice of veggies, wash and cut them into any shape you prefer. Just peel the garlic cloves. (Broccoli, Cauliflower, Green beans, Carrots, Peas, Okra, Cabbage or any other of your favourite vegetable will go just right with this platter)


  • Place all the veggies and garlic cloves in the steamer and steam until the veggies are soft but their colour should be intact.  If you steam a longer time, their natural colours turn dull.

Toss on butter

  • Heat a wide wok and drop a teaspoon of butter and let it melt.
  • Toss the veggies in butter, season them with salt and pepper.
  • Your vegetables are ready!!