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

Herby Tomato Beef & Mushroom Cannelloni

with Spinach, Rocket & Almond Salad

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

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

Beef Mince

1

Carrot

1

Herb & Mushroom Seasoning

(Contains Gluten, Soy, Wheat;)

1

Tomato Paste

1

Worcestershire Sauce

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

1

Vegetable Stock Pot

1

Parmesan Cheese

(Contains Milk;)

1

Fresh Lasagne Sheets

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

1

Tomato Sugo

(May be present: Gluten, Wheat. )

1

Cheddar Cheese

(Contains Milk;)

1

Spinach & Rocket Mix

1

Flaked Almonds

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

1

Onion

1

Zucchini

Not included in your delivery

olive oil

brown sugar

butter

(Contains Milk;)

plain flour

(Contains Gluten, Wheat;)

milk

(Contains Milk;)

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Nutritional Values

Energy (kJ)4331 kJ
Calories1035 kcal
Fat46.8 g
of which saturates24.8 g
Carbohydrate87.1 g
of which sugars28.2 g
Dietary Fibre12.8 g
Protein61.1 g
Sodium2036 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

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

• Add soffritto mix to pan with beef, and cook, 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 powder and simmer, until bubbling and slightly reduced, 1-2 minutes. • Remove from heat and set aside.

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, until slightly thickened 1-2 minutes. • Remove from heat, then stir in Parmesan cheese. Season with salt and pepper.

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 and mushroom filling down the centre of each sheet. Roll sheets up tightly and place, seamside down, in baking dish. • Repeat with remaining sheets and filling, ensuring they fit together snugly in baking dish. • Evenly spread cannelloni with the remaining sugo. Top with béchamel sauce. Sprinkle with Cheddar cheese. • Bake until golden, 20-25 minutes.

5

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

6

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