Cheesy Mushroom & Bacon Cannelloni

Name: Cheesy Mushroom & Bacon Cannelloni with Nutty Carrot & Mixed Leaf Salad
Total time: 1 h
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 2 clove garlic; 1 packet fresh lasagne sheets; 1 packet sliced mushrooms; 1 bag soffritto mix; 1 packet diced bacon; 1 sachet garlic & herb seasoning; ½ packet cream cheese; 1 box diced tomatoes with garlic & onion; 1 packet Pearl Bocconcini; 1 carrot; 1 drizzle Balsamic Vinaigrette Dressing; 1 bag parsley; 1 packet pine nuts; 1 packet Parmesan cheese; 1 bag salad leaves; 1 bag silverbeet

with Nutty Carrot & Mixed Leaf Salad

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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.

Tags:

Kid Friendly

Allergens:

Gluten

•Eggs

•Wheat

•Milk

•Pine Nut

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time1 hour

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

fresh lasagne sheets

1 packet

sliced mushrooms

1 bag

soffritto mix

1 packet

diced bacon

1 sachet

garlic & herb seasoning

½ packet

cream cheese

1 box

diced tomatoes with garlic & onion

1 packet

Pearl Bocconcini

carrot

1 drizzle

Balsamic Vinaigrette Dressing

1 bag

parsley

1 packet

pine nuts

1 packet

Parmesan cheese

1 bag

salad leaves

1 bag

silverbeet

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)4570 kJ

Fat61.1 g

of which saturates32.8 g

Carbohydrate81.2 g

of which sugars27.1 g

Protein46.7 g

Sodium2666 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

•Large Non-Stick Pan

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.