Ingredients

• 1 kg of lean ground beef or poultry: chicken or turkey breast (what ever you prefer, sometimes I even mix half of beef with half of ground chicken or turkey breast)
• Olive oil
• 4 cans of ripe tomatoes
• 2 small cans of tomato paste
• 1 anchovy
• 4 cloves of garlic, crushed
• 2 tbsp of dry oregano
• Salt and pepper
• Light grated mozzarella (optional if you want to cut down on caloric load of this treat)

Prep Instructions

1. In a pan heat olive oil and add anchovy and garlic. Saute for 2-5 minutes. Watch carefully not to burn garlic.
2. Add ground beef or chicken and cook for 10-15 minutes until nicely brown. Sprinkle with salt and pepper.
3. Add tomatoes and tomato paste and mix well. You can (I always do) a pinch of red hot pepper flakes to give it a spice kick. But no too much because you will come up with just a very hot tomato sauce.
4. Cover with a lid and cook on low for 20 minutes.
5. Set aside and let it cool down for 10 minutes.
6. Fill in all cannelloni with the meat sauce. Just grab each one with your fingers and fill it directly in the pan. You can use a small spoon to make sure all are nicely and fully filled.
7. On a greased baking dish place all filled cannelloni just as you see on the photos. Use the extra sauce covering from cannelloni from the top. If you want to achieve the super crunchy effect leave some cannelloni uncovered, without any sauce on top.
8. Heat the oven to 180 degrees Celsius, sprinkle with light grated mozzarella cheese on top and place the baking form in the oven for 25-30 minutes.

Nutrition Facts & Tips