Beef Cannelloni

• 分量: 6 serves
• 調理時間: 30 mins
• 総時間: 1 hr 15 mins

材料

Filling:

500g lean beef mince

1 brown onion, finely diced

2 cloves garlic, minced (or 1 tsp jarred garlic)

1 medium carrot, grated

1/2 zucchini, grated

1 tbsp olive oil ( from 500ml bottle)

1/2 tsp salt & pepper, to taste

1 tsp dried Italian herbs or oregano

1 cup ricotta cheese (from 500g tub)

Sauce

1 can (400g) crushed or diced tomatoes

1 jar (500g) tomato Passats

1 tsp sugar (optional)

1 tsp dried basil

1 tsp olive oil (from above)

Assembly

1 pack dried cannelloni tubes (about 250g)

1 - 1/2 cups grated mozzarella cheese (from 500g block)

Optional: sprinkle of Parmesan

手順

Make the filling

1. Heat 1 tbsp olive oil in a large pan over medium heat

2. Add diced onion and garlic; cook 2-3 mins until soft

3. Add beef mince and cook until browned (about 5-6 mins)

4. Stir in grated carrot, zucchini, herbs, salt, and pepper. Cook another 3-4 mins until soft

5. Turn off heat, cool slightly, then mix in ricotta cheese

Tip: the ricotta make the filling creamy and helps it stay inside the tubes

Preparing sauce

1. In a seperate saucepan, add tomato passata, canned tomatoes, basil, and sugar

2. Simmer for 10 mins to reduce slightly

Optional: blend with a stick blender for a smoother sauce

Assemble

1. Preheat oven to 180°c (fan-forced)

2. Spread a thin layer (about 1/2 cup) of sauce on the bottom of a baking dish

3. Fill cannelloni tubes with the beef mixture - use a small spoon or piping bag (a ziplock bag with the corner cut off works)

4. Lay filled tubes in the dish in one layer

5. Pour the remaining sauce evenly over the top

6. Sprinkle grated mozzarella cheese and a little parmesan on top

Bake

1. Cover with foil and bake for 25 mins

2. Remove foil and bake another 15 mins until the top is golden and bubbling

3. Let it rest for 5-10 mins before serving

メモ

Meal prep / storage:

• Fridge: keeps 4-5 days. Reheat in microwave or oven

• Freezer: freeze cooked portions for up to 2 months

• Reheat straight from frozen (cover with foil and heat cod 40 mins at 180°c)