Cheesy Lean Beef Cannelloni
with tomato sauce and spinach
A recipe conveniently customised just to your liking.
Tags:
Family Friendly
Allergens:
Egg
•Wheat
•Cereals containing gluten
•Milk
•Sulphites
The quantities provided above are averages only.
Total55 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
2 unit(s)
Garlic
1 unit(s)
Onion
2 pack(s)
Passata
½ sachet(s)
Italian Herbs
120 grams
Baby Spinach
100 grams
Fresh Lasagne Sheets
(Contains: Egg, Wheat, Cereals containing gluten May be present: Soya, Mustard)
20 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
125 grams
Mozzarella
(Contains: Milk)
1 sachet(s)
Beef Stock
1 sachet(s)
Balsamic Vinegar
(Contains: Sulphites)
240 grams
Irish Lean Beef Mince
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)2875 kJ
Energy (kcal)687 kcal
Fat22.1 g
of which saturates12.2 g
Carbohydrate64.2 g
of which sugars23.9 g
Dietary Fiber7.1 g
Protein49.4 g
Cholesterol7 mg
Salt3.4 g
Trans Fat0.1 g
Potassium96.3 mg
Calcium16.5 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Oven dish
•Grater
•Aluminum Foil
•Colander
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Bring a large pan of salted water to a boil.
- Once boiling add the lasagne sheets for 3 mins in the pan with a lid.
- Drain and rinse with cold water. Immediately separate the sheets and place them on paper towels to dry.
- Peel and grate the garlic (or use a garlic press). Halve, peel and finely chop the onion.
2
- Place a pan over medium-high heat (no oil).
- Once the pan is hot, fry the mince, onion and garlic until browned, 5-6 mins. Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Add the spinach. Cook for another 2-3 mins and transfer to a colander, then drain and cool until ready to use.
3
- Return the pan to a medium-high heat and add the passata, balsamic vinegar, stock and half the sachet of Italian herbs (per 2P).
- Stir well and cook for 4-5 mins. Season to taste with salt, pepper and sugar.
- Drain and tear the mozzarella.
- In a bowl, mix the torn mozzarella and half of the grated cheese. Mix well, then add salt and pepper to taste.
- Meanwhile, cut the lasagne sheets in half widthwise to form 4 cannelloni per person.
4
- Lay the half the lasagne sheets (use all for 4P and 6P) on a cutting board and spread the cheese mixture on them first.
- Arrange the spinach and mince mixture on top of the cheese mixture.
- Roll up the lasagne sheets starting with the short end.
5
- Pour a thin layer of sauce into the oven dish and arrange the cannelloni on top.
- Then cover them completely with the remaining sauce. Sprinkle the cannelloni with the remaining cheese.
- Cover the oven dish with aluminium foil and bake the cannelloni for 25-35 mins.
- Remove the foil after 15 mins.
6
- Divide and serve the canneloni between plates.
