Prep Time: 10 minutes
Cooking Time: +- 1 hour 20 minutes
Serves: 2-4
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Beef cannelloni in a potWe are a family of 2 – just hubby and I with our fur babies. So cooking for the two of us,  I go for the easiest meal possible that uses the least amount of pots and dishes. One pot wonders are on our dinner menu every week.

One in particular, is my “Beef cannelloni in a pot”. I spotted something similar quite a few years back, I think it may have been from one of Jamie Oliver’s cookbooks. I remember doing a huge pot of this at a cookery demo for PNP around that time. Last week, I really wanted to make this “honeycomb” cannelloni again but at a much smaller scale and I found that my AMC Cookware 16 cm Gourmet High was perfect for 2-3 people.  I love this recipe because it is a one pot wonder in every sense of the word. When you think of making cannelloni or lasagne, you think of copious amounts of pots don’t you? Not this one. The meat sauce is cooked in the pot, you shove a box of cannelloni upright into the sauce, make a quick “white sauce” by mixing sour cream, cream and lots of parmesan together and pour that over the pasta. Sprinkle with cheese, and in the oven it goes!

When dishing up, you aren’t going to get perfect cannelloni tubes, it’s “rustic”. ¾ of the cannelloni is filled with mince sauce and the top part is filled with “white sauce” with a crispy bit on top.  It’s an impressive oven to table meal. Just scoop up down the length to get all that goodness and serve with extra parmesan, a drizzle of extra virgin olive oil and a crisp salad on the side.

AMC Cookware has one 16 cm Gourmet High pot worth R2000 to giveaway! Simply share on twitter what “one pot wonder” you would cook in this pot. Remember to include @bitsofcarey, @amcforlife and #1potwonder in your tweet.  AMC marketing team and I will choose the most creative answer. Winner will be announced Friday 8th August! Good Luck! {Terms & conditions apply and only valid for peeps residing in SA, sorry!}

cannelloni in a potBeef cannelloni in a Pot
1 x 250 g box cannelloni pasta
Mince sauce:
500 g lean beef mince
1 T (15 ml) olive oil
1 onion, finely chopped
2 cloves garlic, crushed
2 sticks celery, finely chopped
1 t (5 ml) dried rosemary
1 t (5 ml) dried oregano
1 x 400 g can chopped tomatoes
½ c (125 ml) beef stock
100 g tomato paste
Salt, pepper and sugar to taste
Handful of chopped basil
“White sauce”:
250 ml cream
250 ml sour cream
3 T (45 ml) parmesan infused oil
1 c (250 ml) finely grated parmesan cheese
3 T (45 ml) chopped parsley
Salt and pepper to taste
½ c (125 ml) grated parmesan cheese
Olive oil for drizzling
handful of basil leaves, chopped

Preheat oven to 180°C.
Heat the oil in a small 16 cm high oven proof pot (I used the AMC 16 cm High Gourmet pot).
Brown the mince in 3 batches (place browned mince in the inside of the lid to save on dishes), set aside.
Add the onion, garlic, celery and dried herbs and saute until softened and fragrant.
Add the mince back to the pot together with the chopped tomatoes, stock and paste. Cover and bring to a simmer for 30 minutes, remove lid and simmer for another 5 minutes. Season to taste and add the chopped basil.
Arrange the cannelloni upright into the hot mince. Mix the white sauce ingredients together in a jug and pour over the pasta, filling each cannelloni as evenly as possible. Cover with foil and bake for 30 minutes. Remove foil, sprinkle with parmesan and pop back into the oven for 15 minutes or until golden and bubbling.
Sprinkle with chopped basil and drizzled with extra virgin olive oil.
Serve immediately with extra parmesan cheese and a crisp side salad.
NOTE: At a push, you can feed 4 people with this recipe,  although J and I polished this off in one sitting. Oink.

cannelloni in a pot
Cannelloni in a potcannelloni cannelloni in a pot


2 Responses

  1. Vanessa Cousins

    Oh I am going to have to try this for dinner before the end of this week. Only one small problem I have a cast iron pot so I hope this won’t create problems i.e. the pasta…. My favorite recipe has to be a Sliced Biltong Pasta. 250ml fresh cream, 1 large onion, 300g sliced biltong, salt and pepper to taste, macaroni, green pepper, mixed italian herbs. Cook pasta as per preference, fry onion, green pepper and italian herbs, add onion mixture to the cooked pasta, add cream and biltong and simmer, add salt and pepper to taste. I promise you this so delicious you will lick your fingers. Please try it and let me know what you think. Have a beautiful day.

    • Carey Erasmus

      Hi Vanessa, If you have a similar size pot it shouldn’t be a problem. Cast iron will work fine. Thanks for the recipe, will definitely give it a try. Glad you shared it on twitter. Good luck!


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