Beef and vegetable cannelloni

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How to make Beef and vegetable cannelloni

  • Yield : 4
  • Prep Time : 0:25
  • Cook Time : 0:50
  • Total Time : 1:15

Ingredients

  • Olive oil cooking spray
  • 1 medium brown onion, finely chopped
  • 2 small carrots, peeled, grated
  • 2 small zucchini, grated
  • 300g lean beef mince
  • 400g can chopped tomatoes
  • 400g can no-added-salt tomato puree
  • 8 fresh cannelloni sheets
  • 1/2 cup (125g) reduced-fat ricotta cheese
  • 1 egg yolk
  • 2 tablespoons reduced-fat milk
  • 1/3 cup finely grated parmesan cheese
  • Mixed salad leaves, to serve

Method

  • Step 1 Preheat oven to 180°C/160°C fan-forced. Lightly grease a 6cm-deep, 21cm x 27cm (base), 6 cup-capacity baking dish.
  • Step 2 Spray a large frying pan with oil. Heat over medium heat. Add onion, carrot and zucchini. Cook, stirring occasionally, for 6 to 7 minutes or until vegetables are tender. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 to 6 minutes or until browned. Add tomato. Bring to a simmer. Simmer for 5 minutes or until thick. Remove from heat.
  • Step 3 Spread 1/2 cup puree over base of prepared dish. Place 1 cannelloni sheet on a flat surface. Spoon 1/2 cup mince mixture down centre. Fold over to enclose filling. Place, seam side down, on puree. Repeat with remaining cannelloni sheets and mince mixture. Pour remaining puree over cannelloni.
  • Step 4 Place ricotta, egg yolk, milk and half the parmesan in a bowl. Whisk to combine. Spoon mixture over puree. Sprinkle with remaining parmesan. Bake for 25 to 30 minutes or until pasta is tender and cheese melted and bubbling. Stand for 5 minutes. Serve with salad leaves.

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