Cannelloni is a real family favorite. Made in advance and frozen, or pulled together on the spot (you can keep a stash of bolognese and some basic tomato sauce in the freezer to make this even easier), it’s the ideal winter meal. Filling the cannelloni tubes can be a little fiddly, but it’s worth it when it comes out of the oven in all its warm comforting glory, perfect for cold nights.
1. Preheat your oven to 180°C (350°F).
2. Mix the bolognese sauce, parmesan, breadcrumbs, eggs and oregano in a bowl until well combined.
3. Spoon a layer of basic tomato sauce into a deep baking dish (approx. 20 x 30 cm (8 x 12 in), but use what you have).
4. Using a teaspoon (and patience), fill the cannelloni tubes with the Bolognese mixture and lay into your baking dish in a single layer. Standing them upright in the dish while doing this works best, as you can then just tip them sideways without losing too much of the filling. Spoon some in, then use the handle of the spoon to stuff it down.
5. Cover with the remaining sauce and sprinkle with cheeses. Add 125 ml (4.5 fl oz) of water around the cannelloni to give it a little moisture. The dry shells need this to help cook through.
6. Cover with foil and bake for 40 minutes, then uncover and cook for a further 15 minutes or until the cheese is golden and bubbly.
7. Scatter with fresh basil to serve.
FREEZER TIP – You can make the cannelloni, cook it and cool it, then wrap it in foil and cling wrap and freeze for up to 3 months ready to be reheated for another night’s meal. Alternatively you can portion a few cannelloni per person into containers and freeze for eating solo or for lunchboxes.