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Slimming World Beef Cannelloni Recipe

A delicious cheesy, garlicky, Italian flavoured beef cannelloni. A dieters dream, yet you wouldn’t be able to tell it was healthy if you tried it!
Prep Time5 mins
Cook Time33 mins
Total Time38 mins
Servings: 4



  • Peel and dice the onion. Dice and remove the cores from the red pepper and tomatoes. Place them into a large pan along with your garlic puree and cook for 3 minutes or until the tomatoes have started to soften.
  • Remove most of the pan contents and place them in your blender, along with the tinned tomatoes, just leaving enough in the pan for cooking your mince in. Blend the contents of the blender along with 1Tbsp of the Italian seasoning and leave in the blender for now.
  • Cook the mince for 5 minutes on a high heat with the remaining pan contents and stir regularly.
  • After 5 minutes put on a low heat and allow to simmer for 5 minutes. Use a ladle if you need to in order to remove any excess fat that has collected on the top.
  • While the mince is simmering make the omelettes. Beat an egg in a measuring jug with a fork and make 1 omelette at a time on a medium heat in your frying pan. Place them all on a dinner plate and allow to cool a little.
  • After 5 minutes, give it a stir, add the rest of the Italian seasoning and add the contents of the blender, give it a further stir, take off the heat and allow to cool for a minute or two.
  • While it is cooling make the cheese sauce in the blender and put to one side.
  • Fill your omelettes with mince and roll them up so that they look like cannelloni tubes. And stack them in the bottom of your casserole dish.
  • Then cover them with the cheese sauce and bake in the oven for 20 minutes at 180c/360f.


I prefer mince that is low in fat and the one we get is about 2% but supermarkets differ, so just go with what you can get your hands on. If it is higher in fat, when simmering use a ladle to remove any excess fat. My tinned tomatoes come in 400g and I just used a quarter of a can just to add a little bit more liquid to the dish.
In case you start worrying about cholesterol with their being 6 eggs in this dish remember – they are cooked without saturated fat and it works out at 1.5 medium sized eggs per person (or 1 large egg) so hardly enough to panic over. The liquid from the tomatoes works as a non-stick meaning that when cooking in the pan you don’t need any oil.
Because the tomato sauce and the cheese sauce are going to meet in the meal anyway, it is fine to give the blender a quick rinse out, rather than a thorough clean in between blending. I served mine with some fresh mint as my daughter had just picked me some from our garden.