Method

• Mix the tomato frito/passata with 200ml water plus the thyme, salt and pepper.
• Cover the bottom of a 35cm x 25cm approx. baking dish with half the frito/passata mix.
• Stir 100g of BGK’s Black Garlic Béchamel Sauce into BGK’s Black Garlic Bolognese Sauce. Break up any lumps with a spoon and mash with a fork to bind the mixture together.
• Transfer the beef mixture into a large piping bag fitted with a wide nozzle or a disposable freezer bag with the corner cut off. Pipe the filling into the cannelloni pasta tubes.
• Lay the filled cannelloni tubes in a single layer in the baking dish, leaving a small gap between each tube. Use any remaining meat mixture to surround the cannelloni tubes.
• Cover with the remaining frito/passata mixture. Shake the baking dish so that the mixture surrounds the tubes.
• Spoon the remaining Black Garlic Béchamel sauce over the cannelloni.
• Mix the mozzarella and Parmesan cheese together. Sprinkle over the béchamel.
• Loosely cover the baking dish with foil. Chill in the refrigerator for 4 hours to allow the sauces to absorb into the pasta, which helps to soften it.
• One hour before cooking remove the baking dish from the refrigerator to come to room temperature.
• When ready to bake preheat the oven to 190C/170Cfan/Gas 5.
• Bake the cannelloni covered for 25 minutes, remove the foil and continue to bake for a further 10 – 15 minutes or until bubbling and golden brown.
• Rest the cannelloni for 10 minutes before serving.

To Serve: serve with BGK’s Black & White Garlic Tiger Bread and a garden salad tossed in BGK’s Black Garlic Italian Dressing or simply with steamed green beans.