Heart Gluten Free Italian, can also been done with spinach and ricotta or pumpkin and feta.

• 500 grams of minced beef
• 2 cans of peeled tomatoes
• 1 onion
• 2 garlic cloves
• 1/4 teaspoon of paprika
• 1/2 bunch of fresh basil
• 1/2 teaspoon of dried oregano
• 1 pk of gluten free cannelloni tubes
• Cheddar cheese

Pre heat the oven to 200C

Blend both cans of tomatoes in a food processor.

Dice onion and garlic, fry until lightly browned.

Add paprika and beef and cook until mince in brown.

Add half of the tomato puree and oregano and let simmer for 10 – 15 minutes or until thickened.

Fill the cannelloni tubes with the mince mixture until used up.

Place a small amount of the remaining tomato puree into the bottom of a deep oven dish and line up the cannelloni. Top with the remaining tomato puree and grated cheddar cheese.

Cover in aluminum foil and bake for 30 minutes. Uncover and cook for a further 10 minutes.

Finely chop fresh basil and serve atop cannelloni.