Cheesy Mushroom & Bacon Cannelloni

Name: Cheesy Mushroom & Bacon Cannelloni with Spinach & Fennel Salad
Total time: 1 h
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Diced Tomatoes with Garlic & Onion; 1 packet Pearl Bocconcini; 2 Garlic; 1 packet Parmesan Cheese; Spinach, Rocket & Fennel Mix; 1 packet Sliced Mushrooms; 1 Silverbeet; 1 packet Pine Nuts; 1 packet Parsley; 1 packet Cream Cheese; 1 packet Soffritto Mix; 1 sachet Garlic & Herb Seasoning; 90 g Diced Bacon; 1 packet Fresh Lasagne Sheets; 1 packet Balsamic Vinaigrette Dressing; 1 Carrot

with Spinach & Fennel Salad

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Allergens:

Milk

•Tree nuts

•Pine nut

•Eggs

•Gluten

•Wheat

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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Diced Tomatoes with Garlic & Onion

1 packet

Pearl Bocconcini

Garlic

1 packet

Parmesan Cheese

(Contains: Milk;)

Spinach, Rocket & Fennel Mix

1 packet

Sliced Mushrooms

Silverbeet

1 packet

Pine Nuts

(Contains: Tree nuts, Pine nut; May be present: Milk, Brazil nut, Hazelnut, Pistachio, Pecan, Almond, Peanuts, Cashew, Soy, Sesame, Macadamia, Tree nuts, Walnut.)

1 packet

Parsley

1 packet

Cream Cheese

1 packet

Soffritto Mix

1 sachet

Garlic & Herb Seasoning

90 g

Diced Bacon

(May be present: Milk, Soy.)

1 packet

Fresh Lasagne Sheets

(Contains: Eggs, Gluten, Wheat; May be present: Milk, Soy.)

1 packet

Balsamic Vinaigrette Dressing

Carrot

Nutritional Values

Calories651 kcal

Energy (kJ)2720 kJ

Fat22.9 g

of which saturates6.7 g

Carbohydrate73.1 g

of which sugars20.6 g

Dietary Fibre15.8 g

Protein29.6 g

Sodium1970 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Thinly slice silverbeet. Finely chop garlic. • Slice fresh lasagne sheet in half widthways. • 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 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. 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. • Serve with salad. Sprinkle over pine nuts. Enjoy!