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Standing cannelloni with beef and olives
Standing cannelloni with beef and olives

Standing cannelloni with beef and olives

Preparation 25 minutes
Cooking time 35 minutes
Servings 4


  • 30 ml (2 tbsp) olive oil
  • 1 shallot, chopped
  • 125 ml (1/2 cup) green pepper, diced
  • 340 g (3/4 lb) roast beef, cut into small cubes
  • 180 ml (3/4 cup) black olives, cut into big chunks
  • 250 ml (1 cup) tomatoes, diced, including juice
  • Salt and pepper
  • 8 cooked lasagne noodles
  • 375 ml (1 1/2 cup) tomato sauce (homemade or store-bought)
  • 10 ml (2 tsp) herbes de Provence
  • 100 g (3.5 oz) caciocavallo or pecorino cheese, grated


  1. In a very hot frying pan, sauté the shallot, pepper and beef in oil for 3 minutes.
  2. Add olives and tomatoes. Season. Let cook over medium heat for 5 minutes. Set aside.
  3. Preheat oven to 190°C (375°F).
  4. Lay out noodles on work table.
  5. Place 1/8 of the meat stuffing on each noodle.
  6. Roll noodles, ensuring stuffing stays inside.
  7. Place the cannelloni standing up in baking dish, keeping them close together to prevent them from unrolling.
  8. Pour sauce over cannelloni and sprinkle with herbes de Provence and cheese.
  9. Bake in oven for 25 minutes. Serve.
Availability in stores