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Herby Beef & Mushroom Cannelloni
Herby Beef & Mushroom Cannelloni

Herby Beef & Mushroom Cannelloni

with Spinach, Rocket & 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:
Gluten
Soy
Wheat
Milk
Eggs
Almond

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 Time50 minutes
Cooking Time25 minutes
DifficultyMedium

Ingredients

Serving amount

1 packet

beef mince

1 packet

sliced mushrooms

1 packet

soffritto mix

1 sachet

Herb & Mushroom Seasoning

1 packet

tomato paste

½ packet

vegetable stock pot

1 packet

Parmesan Cheese

1 packet

Fresh Lasagne Sheets

1 packet

Tomato Sugo

1 packet

Cheddar Cheese

1 packet

Spinach & Rocket Mix

1 packet

flaked almonds

Not included in your delivery

olive oil

1 tsp

brown sugar

1 packet

Worcestershire sauce

40 g

butter

2 tbs

plain flour

1 cup

milk

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)4319 kJ
Calories589 kcal
Fat46.9 g
of which saturates24.8 g
Carbohydrate86.4 g
of which sugars27 g
Dietary Fibre13 g
Protein60.9 g
Sodium2168 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan
Medium Saucepan
Baking Dish

Cooking Steps

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 with a spoon, until just browned, 2-3 minutes.

2
2

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

3
3

• Meanwhile, in a medium saucepan, melt the butter over medium heat. Add the plain flour and cook, stirring 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 tomato sugo into the bottom of a baking dish. • Lay cut lasagne sheets on a flat surface. • Spoon a heaped tablespoon of beef filling down the centre of each sheet. Roll sheets up tightly and place, seamside down, in the baking dish. • Repeat with remaining sheets and filling, ensuring they fit together snuggly in the baking dish. • Evenly spread cannelloni with the remaining sugo. 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 mix and a drizzle of vinegar and olive oil. • Season with salt and pepper.

6
6

• Bring the herby beef and mushroom cannelloni and the spinach and rocket salad to the table. • Sprinkle flaked almonds over salad to serve. Enjoy!

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