A sort of cheat's Canelloni

Not really sure if you can cheat with cannelloni - it's so much fuss to do in the first place. I didn't use any white / cheese sauce for this, but just piled on the cheese.

1 lb Hereford beef (not the lean stuff).
1 tin chopped tomatoes
1/2 jar sun dried tomato pesto (try to avoid the oil if possible)
2 beef oxo cubes
3 large cloves garlic
1 mozzarella
1 small pot (1/4 pint?) sour cream (Double cream should do as well, the shop had run out though).
9 - 12 Cannelloni.
Cooking wine (or real wine!) - about 1/2 glass
ketchup
Lea & Perrins
Mixed Herbs
The leaves of 1/2 small fresh basil plant. Chopped.


In a large saucepan;
Cook the mince until nicely browned (use as little oil as possible - none if possible). Add the tomatoes, wine, and pesto. I washed the jar and tin out with a little water and added that too - but then again I'm not afraid to thicken with cornflour and had enough time to cook it down. You should avoid if in a hurry.
Crumble the oxo cubes straight into the saucepan and stir in. Add the herbs, garlic (crushed) and cream. Simmer.

I had to spoon off excess oil at this point - if you've followed advice you might be able to get away with it.

Put the oven on hot.

Cook up until nice and saucy, or bored and then thicken with cornflour.

Take off the heat and leave for a few mins.

Cover the bottom of a small - medium pyrex dish with the sauce. Fill each cannelloni with sauce and put it in the dish, getting a good covering of pasta, but bear in mind you don't want to cut them when serving if possible.
Pour the remainder of sauce over the top.
Slice the cheese and cover the dish.

Cover the dish with tin foil. Pop in the oven for 35 mins.

Take the foil off, and return to the oven until the cheese is browned and crispy on the top. About 5-10 mins.

Serves 3-4