|Cannelloni tubes||12 (The Ready-To-Bake Variety Are Easiest To Use)|
|Onion||1 Medium, finely-chopped|
|Garlic||1 Clove (5 gm), crushed|
|Minced beef||6 Ounce (175 Gram)|
|Tomato ketchup||1 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Grated cheese||1 Tablespoon|
|Spinach||9 Ounce (250 Gram, 1 Tin)|
|Tomato sauce||1⁄4 Cup (4 tbs)|
|Tomatoes||22 Ounce (600 Gram)|
|Oregano||1 Teaspoon (Leveled)|
|Sweet basil||1 Teaspoon (Leveled)|
1. Grease a large, shallow baking dish or casserole with butter or oil.
2. In a small bowl, combine the cornflour with milk. Keep aside until making the sauce.
3. Preheat the oven to 350°F, 180°C
4. To make the cannelloni filling, in a small skillet, heat oil over medium flame.
5. Add the onion and garlic and sauté till soft and transparent.
6. Add mince beef and sauté for 10 minutes till well browned.
7. Remove pan off the heat and stir in the sauces, oregano, seasonings, spinach and cheese.
8. When the filling a slightly cool, beat in the egg and mix well.
9. Keep filling aside.
10. To prepare the sauce, in a medium saucepan, combine the cornstarch mixture with all the other sauce ingredients, stirring to blend well.
11. Place saucepan on a medium flame and bring sauce to a boil, stirring constantly.
12. Reduce the flame and simmer the sauce for 3 minutes until thickened.
13. Stuff the cannelloni tubes with the prepared filling and arrange them in the greased dish.
14. Generously pour the prepared sauce over the cannelloni to cover coat them.
15. Top with the grated cheese if desired.
16. Place the dish in the preheated oven and bake the cannelloni for 30 minutes till heated though and the sauce starts to bubble.
17. Serve the cannelloni from the dish or plate onto individual plates.