RECIPE: Easy-Freeze Family Style Cannelloni

30 May 2016

A family favourite, cannelloni is a quick and easy, warm and comforting mid-week meal, and can even be made in advance and frozen. Former MasterChef contestant Liliana Battle shows us how in her latest book, Food for Sharing Italian Style.

Cannelloni is a real family favorite. Made in advance and frozen, or pulled together on the spot (you can keep a stash of bolognese and some basic tomato sauce in the freezer to make this even easier), it’s the ideal winter meal. Filling the cannelloni tubes can be a little fiddly, but it’s worth it when it comes out of the oven in all its warm comforting glory, perfect for cold nights.

Serves 4


  • 750 ml (27 fl oz) bolognese sauce, cooled
  • 50 g (2 oz) parmesan cheese, grated
  • 120 g (4 oz) dried breadcrumbs
  • 2 eggs, whisked

  • 1 tbsp dried oregano

  • 750 ml (27 fl oz) basic tomato sauce
  • 200 g (7 oz) dried cannelloni tubes
  • 175 g (6 oz) cheddar cheese,
  • grated
4 tbsp parmesan, grated,
  • extra fresh basil, to serve


1. Preheat your oven to 180°C (350°F).

2. Mix the bolognese sauce, parmesan, breadcrumbs, eggs and oregano in a bowl until well combined.

3. Spoon a layer of basic tomato sauce into a deep baking dish (approx. 20 x 30 cm (8 x 12 in), but use what you have).

4. Using a teaspoon (and patience), fill the cannelloni tubes with the Bolognese mixture and lay into your baking dish in a single layer. Standing them upright in the dish while doing this works best, as you can then just tip them sideways without losing too much of the filling. Spoon some in, then use the handle of the spoon to stuff it down.

5. Cover with the remaining sauce and sprinkle with cheeses. Add 125 ml (4.5 fl oz) of water around the cannelloni to give it a little moisture. The dry shells need this to help cook through.

6. Cover with foil and bake for 40 minutes, then uncover and cook for a further 15 minutes or until the cheese is golden and bubbly.

7. Scatter with fresh basil to serve.

FREEZER TIP – You can make the cannelloni, cook it and cool it, then wrap it in foil and cling wrap and freeze for up to 3 months ready to be reheated for another night’s meal. Alternatively you can portion a few cannelloni per person into containers and freeze for eating solo or for lunchboxes.

What’s your family’s favourite dish?

You might also like our 3 quick and easy mid-week meals, our winter-warming chicken vegetable hotpot, or our guilt-free chocolate brownies.

Written by

Kids on the Coast/Kids in the City


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