1/2can tomato purée or crushed tomatoes (approx. 2 cups)
1/4cup ketchup
1–2 tsp soy sauce
Chili sauce (to taste)
Dry herbs (oregano/Italian mix or mixed herbs)
Salt (if needed)
For the white sauce:
2tbsp butter
2tbsp flour
2–2.5 cups milk
2–3 tbsp cream (optional)
Salt and black pepper to taste
Pinch of nutmeg
Garlic powder (to taste)
1small onion, finely chopped
1/2capsicum, finely chopped
Other:
Cannelloni tubes
Cheese for topping
Butter/oil for greasing baking dish
Instructions
Step 1: Prepare Qeema Filling
1
Cook qeema until browned and fully cooked. Add tomato puree, ketchup, soy sauce, chili sauce, and herbs. Simmer until thick and well combined. Adjust consistency with a little water if needed—mixture should be spoonable, not dry.
Step 2: Make White Sauce
2
Melt butter in a pan, add flour, and cook for 1–2 minutes. Gradually whisk in milk to avoid lumps. Cook until smooth and slightly thickened. Add cream (optional), salt, pepper, nutmeg, and garlic powder. Stir in chopped onion and capsicum. Remove from heat.
Step 3: Assemble
3
Preheat oven to 350°F (175°C). Grease a baking dish. Spread a thin layer of qeema sauce at the bottom. Fill cannelloni tubes with the meat mixture and arrange in a single layer. Pour white sauce evenly over the top.
Step 4: Bake
4
Cover with foil and bake for 40 minutes. Remove foil and check if pasta is tender.
5
Top with cheese and bake uncovered for another 5–10 minutes until melted and golden