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How to Cook Our Gluten Free Cannelloni

Serves: 4 

  • Olive oil
  • 500g beef mince or beef & pork mince
  • 1 clove of garlic, crushed
  • 1 onion, chopped
  • 1 Aubergine diced (optional)
  • Diced mushrooms (optional)
  • salt and pepper
  • 1 egg, beaten
  • 4 tablespoons grated Parmesan or Grano Padano cheese
  • 100g diced smoked cheese or firm mozzarelle
  • Tenuta Marmorelle Pasta Sauce (Gluten Free)
  • 12 cannelloni tubes
  • For the bechamel
  • 25g butter
  • 25g cornflour
  • 1 bay leaf
  • 400ml milk
  • Grated Cheddar, mozzarella or parmesan cheese 
  1. Heat the olive oil in a pan and fry the onion and garlic, then add the mince and fry till browned. Once cooked, put everything in a large bowl to cool. Fry the aubergine and mushrooms if using, then add them to the mince mixture.
  2. Making sure that the mixture is cool, add the egg, the cheeses plus salt and pepper to taste.
  3. Boil the cannelloni tubes in salted water for 5 minutes, then drain and place to one-side to cool.
  4. Heat the pasta sauce, for 6 minutes.
  5. Grease a oven proof dish (large enough for 12 cannelloni) with olive oil and a little of the pasta sauce. Pre-heat the oven to 200 C / Gas 6.
  6. Now stuff the pasta tubes! This can be a little bit messy but when they are filled they are going to be covered in delicious sauce! Place the filled cannelloni tubes in the dish.
  7. Next, make the béchamel sauce. Heat the butter in a pan, mix the cornflour with a little milk, add this to the rest of the milk and stir this into the butter with the bay leaf. Heat gently until thickened.
  8. Pour the pasta sauce over the pasta tubes, then pour over the béchamel and top with lots of your chosen grated cheese.
  9. Cover with foil and bake in the oven for 30 minutes. Then, remove the foil and cook for a further 10 minutes or until golden brown and the pasta is cooked. 
  10. Enjoy...Buon appetito! 



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