Pakistani Qeema Cannelloni Bake
Description
This Pakistani qeema cannelloni bake combines cooked spiced minced meat with tomato sauce, creamy white sauce, and a cheesy topping. Baked until the pasta is tender and the cheese is melted and golden, it brings Pakistani-style qeema flavors to a comforting pasta dish.
For the qeema filling:
For the white sauce:
Other:
Instructions
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Cook qeema until browned and fully cooked. Add tomato purée, ketchup, soy sauce, chili sauce, and herbs. Simmer until thick and well combined. Adjust consistency with a little water if needed—the mixture should be spoonable, not dry.
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Melt butter in a pan, add flour, and cook for 1–2 minutes.
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Gradually whisk in milk to avoid lumps. Cook until smooth and slightly thickened.
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Add cream (optional), salt, pepper, nutmeg, and garlic powder.
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Stir in chopped onion and capsicum. Remove from heat.
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Preheat oven to 350°F (175°C). Grease a baking dish.
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Spread a thin layer of qeema sauce at the bottom.
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Fill cannelloni tubes with the meat mixture and arrange in a single layer.
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Pour white sauce evenly over the top.
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Cover with foil and bake for 40 minutes. Remove foil and check if pasta is tender.
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Top with cheese and bake uncovered for another 5–10 minutes until melted and golden.
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