Herby Tomato Beef & Mushroom Cannelloni
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Herby Tomato Beef & Mushroom Cannelloni

Herby Tomato Beef & Mushroom Cannelloni

with Fennel & Almond Salad

Smooth and creamy béchamel sauce glides over lasagne sheets stuffed with a luscious, tomatoey beef and mushroom filling for an unforgettable mid-week treat! Pair with our peppery salad to cut through all the mouth-watering richness.

Allergens:
Wheat
•Gluten
•Soy
•Milk
•Egg
•Almond

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 Time50 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

beef mince

1 packet

sliced mushrooms

1 packet

soffritto mix

1 sachet

Herb & Mushroom Seasoning

(Contains Wheat, Gluten, Soy;)

1 packet

tomato paste

1 sachet

vegetable stock powder

1 packet

Parmesan cheese

(Contains Milk;)

1 packet

fresh lasagne sheets

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

1 packet

passata

1 packet

Cheddar cheese

(Contains Milk;)

1 packet

Spinach, Rocket & Fennel Mix

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

Not included in your delivery

olive oil

1 tsp

brown sugar

(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )

40 g

butter

2 tbs

plain flour

(Contains Gluten;)

1 cup

milk

(Contains Milk;)

drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)4337 kJ
Fat46 g
of which saturates24.3 g
Carbohydrate88.9 g
of which sugars28.9 g
Protein62 g
Sodium2231 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan
•Medium Saucepan
•Baking Dish

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Heat a large frying pan over medium-high heat. Cook beef mince (no need for oil!) and sliced mushrooms, breaking up mince with a spoon, until just browned, 2-3 minutes.

2
2

• To pan with beef, add soffritto mix and cook, stirring, until tender, 4-5 minutes. • Add herb & mushroom seasoning and tomato paste and cook until fragrant, 1 minute. • Stir in the brown sugar and vegetable stock powder and simmer until bubbling and slightly reduced, 1-2 minutes. • Remove from heat and set aside.

3
3

• Meanwhile, in a medium saucepan, melt the butter over medium heat. Add the plain flour and cook, stirring constantly, until a thick paste forms, 1-2 minutes. • Slowly whisk in the milk until smooth and slightly thickened 1-2 minutes. • Remove from heat, then stir in Parmesan cheese. Season with salt and pepper.

4
4

• Slice fresh lasagne sheets in half widthways. • Spoon half the passata into the bottom of a baking dish. Lay cut lasagne sheets on a flat surface. • Spoon a heaped tablespoon of beef and mushroom filling down the centre of each sheet. Roll sheets up tightly and place, seam-side down, in a baking dish. • Repeat with remaining sheets and filling, ensuring they fit together snuggly in the dish. • Evenly spread cannelloni with the remaining passata. Top with béchamel sauce. Sprinkle with Cheddar cheese. • Bake until golden, 20-25 minutes.

5
5

• When cannelloni has 5 minutes remaining, in a medium bowl, combine spinach, rocket & fennel mix and a drizzle of vinegar and olive oil. • Season with salt and pepper.

6
6

• Divide herby tomato beef and mushroom cannelloni between plates. • Serve with fennel salad. • Sprinkle flaked almonds over salad to serve. Enjoy!