Homemade cannelloni

We’ve never come across any restaurants that serve cannelloni. So one day last week, I decided to make my own version of it.

The tubal shape of the cannelloni makes it a fun pasta to work with. I prepared the bolognese sauce ahead of time. It’s just your basic meat sauce of minced beef, tomatoes, onions and herbs of your choice.

Once you’ve got that prepared, the next step is to fill the cannelloni. Before Raine left for classes, she warned us not to start without her. That’s how much she loves filling the cannelloni tubes with meat sauce and I have to agree it’s quite fun to do.

After filling each tube, arrange them neatly in a single layer on your baking pan. Top generously with the rest of the meat sauce and cheese (I used cheddar). Bake at 180 degrees for 45 minutes. To stave off your hunger (or greed) and make those 45 minutes go faster, go surf the net or chat up your neighbor’s dog.

Once the cheese is golden brown, remove from the oven and let it rest for 15 minutes to cool a little. Or you could risk burning your tongue and then all your effort would’ve gone to waste because you won’t be able to taste anything after that. Entirely up to you.

But seriously, this pasta is so delicious it’s worth that short, little 15-minute wait.

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