Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?


Cannelloni with Pork    HT  MC   60mins

Serves 4    Hot   Pork  Herbs  Pasta    Main Course



2 tbsp Oil

1 Small Onion, finely chopped

1 Garlic Clove, crushed

350g/12oz Minced Pork

2 Tomatoes, chopped

100g/4oz Parmesan Cheese, grated

1 tbsp Fresh Parsley, chopped

2 tbsp Tomato Purée

1 Egg, lightly beaten

Salt and Black Pepper

400g/14oz Cannelloni

25g/1oz Butter

25g/1oz Plain Flour

330ml/11fl.oz. Milk

Pinch Nutmeg




1. Preheat the oven to 190C, 375F, Gas mark 5 and grease a shallow ovenproof dish.


2. Heat the oil in a large pan, add the onion and garlic and sauté for 5 minutes until soft. Add the pork and brown then stir in the tomatoes, breadcrumbs, half the cheese, parsley, tomato purée, egg, salt and pepper. Cook, stirring for 4 minutes. Allow to cool.


3. Bring a large saucepan of salted water to the boil, add the pasta and cook for 7-8 minutes.


4. Meanwhile, melt the butter in a pan then stir in the flour and cook for 1-2 minutes. Gradually add the milk, stirring all the time, bring to the boil and cook for a few minutes until thickened. Keep warm.


5. Drain the cannelloni then fill each tube with a little of the pork mixture and place side by side in the ovenproof dish. Spoon the sauce over and sprinkle with the remaining Parmesan cheese. Bake in the oven, uncovered, for 25-30 minutes until golden brown.



More Pasta  Recipes  |   What's in Season  |   Other  International Cuisines


Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.


 Follow us 


Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

Related Recipes and Information

Pasta, Grains, Pulses, Rice  Main Course Recipes 

Quick Pasta Main Courses: Recipes4us

Vegetarian Recipes  

Types of Dried Beans, description, recipes  

 Sign up for Free E-Mailings

For lots of great kitchen equipment

Still not found what you're looking for?


Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!



About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  


This Web Site was designed and created by Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos ©