Ground Beef and Pineapple Cannelloni

Method

1. 1

   Cook the beef filling

   Heat 1 tablespoon of olive oil in a large skillet. Sauté the onion, garlic and red pepper for 4–5 minutes. Add the ground beef, season with salt, pepper and oregano, and cook until browned and crumbly.

   
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   Ground beef cooking with onion, garlic and red pepper in a skillet

2. 2

   Add the pineapple

   Stir in the diced pineapple and cook for another 2–3 minutes, just until warmed through. Add 150 g of the tomato sauce, mix well and remove from the heat. The filling should be moist but not runny.

   
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   Ground beef filling mixed with small pieces of pineapple

3. 3

   Cook the cannelloni sheets

   Cook the pasta sheets according to the package directions until flexible. Drain carefully and lay them separately on a clean towel or lightly oiled tray so they do not stick.

   
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   Cooked cannelloni sheets laid out and ready to fill

4. 4

   Fill and roll

   Divide the filling among the pasta sheets, leaving the edges clear. Roll each sheet gently without squeezing too tightly.

   
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   Cannelloni sheets being filled with ground beef and pineapple

5. 5

   Arrange with tomato sauce

   Preheat the oven to 190°C. Spread a thin layer of tomato sauce in a baking dish, place the cannelloni seam-side down and cover with the remaining sauce.

   
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   Filled cannelloni arranged in a baking dish with tomato sauce

6. 6

   Top with cheese

   Scatter the mozzarella evenly over the cannelloni, making sure the pasta edges are covered so they do not dry out in the oven.

   
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   Shredded mozzarella being sprinkled over sauced cannelloni

7. 7

   Bake and brown

   Bake for 20–25 minutes, until the sauce is bubbling and the cheese is melted and golden. Rest for 5 minutes before serving so the cannelloni hold their shape.

   
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   Freshly baked cannelloni with golden melted cheese

The step photos are illustrative.