Directions:

Preheat oven to 350 degree F.

Cook cannelloni shells according to package directions; rinse with cool water and drain well, being careful not to break them. In a large skillet, heat oil; sauté onion and garlic for 5 minutes. Add ground meat, stirring with a wooden spoon until it's well browned. Add wine and tomatoes (with juice), cinnamon, mint, salt and pepper plus ½ cup water. Cover and simmer for 25 to 30 minutes or until most of the liquid is absorbed. Remove from the heat and let cool for 10 minutes. Add ½ cup of the grated cheese to the meat mixture and stir well. With a teaspoon, fill the pasta with the meat mixture. Place the stuffed shells into a baking pan. Cover top with the crushed tomatoes and drizzle with olive oil; add salt and pepper to taste and about ¾ cup of water. Sprinkle the top with the remaining cheese. Cover with foil and bake for 35 minutes or until sauce is thickened. Add more water if necessary during cooking. Remove from the oven and let stand for 10 minutes. Place on a platter and serve with salad and crusty bread. This is a delicious dish for guests.

Serves 5 to 6.