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Chili-Mince Cannelloni


  • 1 onion, finely chopped
  • 30 ml olive oil
  • 450 g beef mince
  • 1 x 425 g can chopped tomatoes
  • 15 ml garlic, chopped (or to taste)
  • 15 ml dried red chili flakes (or to taste)
  • 15 ml fresh thyme
  • salt, freshly-milled black pepper and sugar, to taste
  • 45 ml breadcrumbs
  • 65 ml parsley, chopped
  • 100 g parmesan cheese
  • 1 – 1,2 litre warm béchamel sauce (well-seasoned and not too thick)
  • 16 – 18 cannelloni tubes

Chef's hint: Béchamel sauce is a white sauce made with milk, butter and flour and seasoned with salt, pepper, nutmeg and bay leaf.


Sauté the onion in oil until translucent, add the mince and fry until brown and crumbly. Add the tomatoes, garlic, chili and thyme. Season with salt, pepper and sugar and simmer until the mixture had reduced and thickened. Stir in the bread crumbs and parsley then remove from heat and leave to cool.

To complete, spread a thin layer of the Béchamel sauce into the bottom of a greased (30 cm square dish) oven-safe dish. Fill the cannelloni tubes with the mince mixture and pack them close together in the dish. Pour over the remaining sauce and sprinkle with the cheese. Bake for 30 – 40 minutes in the oven preheated to 190º C or until the cannelloni tubes are cooked right through and soft. Remove from oven and allow to settle and rest for 15 minutes before serving.

Serves 6.