INGREDIENTS Serves 2-3
237 kcal 20.4 g carbs 9.4 g fat 14.3 g protein per cannelloni tube
400 ml can chopped tomatoes
Half a vegetable stock cube
1 tbsp olive oil
1 clove garlic
1 onion
250 g fresh pasta sheets
250 g 5% fat mince beef, carrot and onion mix
100 ml red wine
FOR THE CHEESE SAUCE
50 g pecorino
250 g ricotta
60 ml skimmed milk
Peel and chop the onion and clove of garlic. Heat the olive oil in a pan and cook the onion and garlic for a few minutes. Add the beef mince and cook for a couple more minutes. Add the wine and stir for a minute or two. This will allow the alcohol to burn away. Add the tomatoes and stock cube. Simmer for 10 minutes on a low heat.
Roll the beef mince mixture in the sheets of fresh lasagne and place in an oven proof dish. (Freeze at this stage if you want to).
Blend the ricotta, half the pecorino and the milk with a stick blender. Pour over the cannelloni. Cover with foil and cook at 180 c fan for 15 minutes. Remove the foil and sprinkle on the remaining pecorino. Put the cannelloni back in the oven uncovered and cook for a further 15 minutes or until golden. Serve with salad or homemade coleslaw.
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