Stuffed Cannelloni...

It was my second time cooking with the cannelloni pasta. First time I've made a mistake - my sauce was too thick and as a result, my cannelloni wasn't soft enough, they just didn't cook properly. This time I've made more sauce and I didn't cook the meat before stuffing the cannelloni - which also improved the taste. This is very nice dish. We ate the whole lot for the dinner tonight :) Of course my Hubby had to add some oil of olives, when he had his portion already on the plate - but that's how he eats all pasta dishes and pizza as well ;)

How to make it...

- raw Cannelloni pasta
- 500 g minced pork
- 500 g pureed tomatoes
- 1 carrot
- fresh basil
- 1 red onion
- 3 cloves of garlic
- 1 raw egg
- salt, pepper, paprika
- 1 small, round mozzarella cheese
- 1/2 cup grated Parmesan

Mix meat with the egg, chopped onion, 2 chopped cloves of garlic and season with salt and pepper. Stuff the cannelloni with the meat (it's best to use your hands, not a spoon etc.). To the tomato puree add grated carrot, few chopped basil leaves, 1 chopped clove of garlic and season to taste with salt, pepper and paprika. Add a little of water to thin down the sauce - and to make it easier for cannelloni to absorb the fluid and cook. Grate the mozzarella to have it handy. On the bottom of an oven proof dish, make a layer of the sauce and sprinkle some mozzarella. Arrange your stuffed cannelloni in the dish. Pour the rest of the sauce over the cannelloni and make a layer of mozzarella and Parmesan. Bake for around 40 minutes in the oven preheated to 200 C. The dish has to be pipping hot before you serve it - you can pierce the pasta to make sure it's cooked. Serve immediately.