• 8oz cannelloni (8 pieces)
  • 10oz cooked minced beef
  • 1½ oz fresh white breadcrumbs
  • 2oz grated Parmesan cheese
  • 1 beaten egg
  • pinch ground nutmeg
  • a little gravy from the minced beef
  • pinch of salt and black pepper to taste
  • 1oz butter
  • ¼ pint water


Cook the cannelloni in boiling water for 8 - 10 minutes. Drain thoroughly. When cooled slightly, split each one lengthways and open out. Alternatively, use instant cannelloni, which does not need cooking, and simply fill with a spoon or piping bag fitted with a large plain nozzle. To make the stuffing, combine the minced beef, breadcrumbs, half the cheese, egg and nutmeg together. Bind with a little gravy, then season to taste. Divide the mixture into 8 and place in the cannelloni shells. Roll up like sausages. Place in a row in a shallow, buttered ovenproof dish. Dot with butter, then sprinkle with the rest of the cheese. Pour the water into the dish then re-heat in the centre of a moderate oven (350ºF, 180ºC, Gas mark 4) for 25 - 30 - minutes. Recipe courtesy of our sister charity the Welsh KPA



Suitable for:

YES CKD Non-dialysis
YES Dialysis
YES Diabetes

Source: Welsh KPA

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