1. Preheat oven to 180°C. Lightly grease a 5cm deep, 25x30cm (base) ovenproof baking dish.
  2. Spray non-stick frying pan with oil and heat. Add garlic and cook for 1 minute. Add mince and cook until slightly browned. Combine mushrooms, capsicum and cook until softens. Add 1/3 of pasta sauce and wine. Bring to the boil and simmer until reduced and thickened. Add oregano and season with pepper.
  3. Spread 1/3 of tomato sauce into the dish.
  4. Spoon 4 tbsp of filing into the middle of each cannelloni tubes. Place in dish on sauce in a single later. Repeat with remaining tube and filling.
  5. Pour remaining sauce over cannelloni and sprinkle with cheddar cheese. Bake for 30 minutes or until cheese has melted and is bubbling.

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