Silvia Colloca stops by to make delicious Italian cannelloni, the perfect winter warmer

7NEWS

13-06-2025

Silvia Colloca is a food writer, TV presenter, opera singer, actor and cookbook author.
Silvia has written a number of cookbooks about Italian food.
Today, Silvia is making cannelloni.
This version is stuffed with beef and ricotta and cooked in a tomato sauce.
Recipe below:
COSY WINTER CANNELLONI
Serves: 6
Prep time: 35 minutes
Cook time: 1 hour
Total time: 1 hour 35 minutes
Ingredients
For the meat filling:
2 tablespoons olive oil
1 small onion, finely chopped
1 celery stalk, finely chopped
1 small carrot, finely chopped
2 garlic cloves, minced
400 g beef mince (or 300 g beef + 100 g pork)
2 tablespoons tomato paste
100 ml dry white wine
100 ml full cream milk
Salt and pepper, to taste
1/4 teaspoon ground nutmeg
1 egg, lightly beaten
200 g fresh ricotta, well drained
50 g finely grated Parmigiano Reggiano
2 tablespoons breadcrumbs (optional, use only if needed to thicken)
For the tomato sauce:
2 tablespoons olive oil
2 garlic cloves, lightly crushed
700 ml tomato passata
A few fresh basil leaves
Salt and pepper, to taste
Method
Make the meat filling: Heat the olive oil in a large frying pan over medium heat. Add the onion, celery, and carrot, and cook for 6 to 8 minutes until softened. Add the garlic and cook for another minute. Add the mince, breaking it up with a spoon, and cook until browned all over. Stir in the tomato paste and cook for 1 to 2 minutes to deepen the flavour. Pour in the wine and let it reduce. Add the milk and simmer gently until it has mostly evaporated. Season well with salt, pepper, and nutmeg, if using. Allow the mixture to cool slightly, then transfer to a food processor. Pulse a few times until the texture is smooth enough to pipe but still has some bite. Place the mixture in a bowl and stir through the ricotta, Parmigiano, and beaten egg. If the mixture feels too soft, add breadcrumbs a little at a time until it holds together firmly but is pipeable. Transfer to a piping bag fitted with a wide nozzle or use a zip-lock bag with the corner snipped off.
Make the tomato sauce: In a saucepan, heat the olive oil over medium heat. Add the crushed garlic and cook gently for a minute or two, without letting it brown. Pour in the passata, add the basil leaves, and season with salt and pepper. Simmer uncovered for 15 to 20 minutes until slightly thickened. Remove garlic cloves if desired.
Assemble the cannelloni: Preheat the oven to 180°C fan-forced (200°C conventional). Spread a thin layer of tomato sauce across the base. Pipe the meat filling into the dried cannelloni shells and arrange them in a single layer in the dish. Pour over the remaining tomato sauce, making sure all the tubes are well covered. Grate over some additional Parmigiano. Dot the surface with a few small knobs of butter. Cover the dish loosely with foil.
Bake: Place the covered dish in the oven and bake for 30 minutes. Remove the foil, scatter the grated mozzarella over the top, and return to the oven uncovered for a further 15 to 20 minutes, until golden and bubbling. Allow to rest for 5 to 10 minutes before serving.