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.
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.
Ingredients
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;)
Nutritional Values
Cooking Steps
• 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.
• 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.
• 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.
• 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.
• 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.
• Divide herby tomato beef and mushroom cannelloni between plates. • Serve with spinach and rocket salad. Sprinkle flaked almonds over salad. Enjoy!