Cheesy Mushroom & Bacon Cannelloni
with Nutty Carrot & Mixed Leaf Salad
Let us transport you to dreamy southern Italy; the home of the cannelloni. Brimming with all of our favourite veggies, our version will make you glad that you went back for seconds. Serve it hot out of the oven and watch the cheesy goodness take over. We've also paired it with a light side salad to cut some of the richness.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2 clove
garlic
1 packet
fresh lasagne sheets
(Contains: Gluten, Eggs, Wheat; May be present: Milk, Soy.)
1 packet
sliced mushrooms
1 bag
soffritto mix
1 packet
diced bacon
(May be present: Milk, Soy.)
1 sachet
garlic & herb seasoning
½ packet
cream cheese
(Contains: Milk;)
1 box
diced tomatoes with garlic & onion
1 packet
Pearl Bocconcini
(Contains: Milk;)
1
carrot
1 drizzle
Balsamic Vinaigrette Dressing
1 bag
parsley
1 packet
pine nuts
(Contains: Pine Nut; May be present: Milk, Soy, Peanuts, Sesame, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut.)
1 packet
Parmesan cheese
(Contains: Milk;)
1 bag
salad leaves
1 bag
silverbeet
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Thinly slice silverbeet. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium high heat. Cook sliced mushrooms until browned and softened, 6-8 minutes. • Add silverbeet and cook until wilted, 1-2 minutes. Transfer to a large bowl.
• Return frying pan to high heat with a drizzle of olive oil. • Cook soffritto mix and diced bacon, breaking up bacon with a spoon, until browned and softened, 5-7 minutes. • Add garlic and garlic & herb seasoning, and cook, until fragrant, 1 minute. Transfer to bowl with veggies. • To bowl with veggies, add cream cheese (see ingredients). Stir to combine. Season with salt and pepper.
• Grease baking dish. • Slice fresh lasagne sheets in half widthways. • Lay cut lasagne sheets on a flat surface. Spoon filling down centre of each sheet. • Roll sheets up tightly and place, seam-side down, in baking dish. • Repeat with remaining sheets and filling, ensuring they fit together snugly in baking dish.
• Top cannelloni with diced tomatoes with garlic & onion. Sprinkle over shaved Parmesan cheese. Tear over pearl bocconcini. • Bake until golden, 25-30 minutes.
• When cannelloni have 5 minutes remaining, grate carrot. • In a medium bowl combine carrot, salad leaves and drizzle of balsamic vinaigrette. Season.
• Divide cheesy mushroom & bacon cannelloni between plates. Tear over parsley. • Sprinkle pine nuts over salad to serve. Enjoy!
