|Precooked cannelloni tubes||130 Gram (One Packet)|
|Mozzarella cheese||125 Ounce|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), crushed|
|Chopped parsley||1 Tablespoon|
|Canned tomatoes||2 Medium|
|Tomato paste||2 Tablespoon|
|Boiling water||2 Cup (32 tbs)|
|Minced steak||500 Gram|
|Eggs||2 , beaten|
|Grated parmesan cheese||2 Tablespoon, grated|
|Chopped parsley||1 Tablespoon, chopped|
|Chopped oregano/Chopped basil / 0.25 teaspoon dried oregano / basil||1 Teaspoon|
If not using precooked cannelloni, cook in boiling, salted water for 5 minutes. Rinse in cold water and drain. Cannelloni should be just flexible enough to handle.
SAUCE: Saute onion and garlic in oil until brown. Add parsley, salt and pepper. Stir in chopped tomatoes with juice and paste. Pour in boiling water slowly, simmer for 20 minutes. Pour half the sauce into a shallow baking dish. Fill cannelloni with prepared filling. Arrange side by side in the sauce. Cover with remaining sauce and thin slices of mozzarella and cook in a moderate oven 180C (350F) for about 45 to 50 minutes. Serves 4 to 6.
FILLING: Combine steak, eggs, oil, cheese, parsley, herbs and season to taste with salt and pepper.