An ultra-indulgent Cheesy Carbonara Cannelloni Bake

Cheese and pasta - there's no better combination.
1H 25M



Step 1

Heat a lightly oiled, large frying pan over a high heat. Add beef. Cook, stirring to break up mince for about 7 minutes, or until browned. Remove.

Step 2

Add bacon, onion, and garlic to the same heated pan. Cook, stirring for about 4 minutes, or until onion is soft. Return beef to pan.

Step 3

Stir in tomatoes, tomato pasta sauce, and 1/4 cup water. Season with salt and pepper. Bring to a boil. Gently boil, stirring occasionally, for about 10 minutes, or until slightly thickened. Transfer to a heatproof bowl. Refrigerate for 20 minutes to cool.

Step 4

Spread 1 cup of the beef mixture over the base of a greased 23cm x 32cm x 6cm deep, rectangular ovenproof dish (14-cup capacity). Divide the remaining beef mixture (about 1 cup) lengthways along one side of each lasagne sheet. Roll up from long sides to enclose filling and make cannelloni. Cut in half crossways. Arrange cannelloni in a single layer in a dish. Arrange half of the spinach over the cannelloni. Scatter over 1/2 cup cheese. Spread carbonara pasta sauce over the top. Sprinkle over the remaining cheese. Cover with oiled foil.

Step 5

Cook in a moderate oven (180C) for 20 minutes. Remove foil. Cook for a further 30 minutes, or until the cannelloni is tender and the top is golden brown.

Step 6

Serve with remaining spinach leaves.

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