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Standing cannelloni with beef and olives


25 minutes


35 minutes



Standing cannelloni with beef and olives
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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.

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