Beef and Mushroom Cannelloni Recipe

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Beef and Mushroom Cannelloni Recipe

(Healthy Pasta Recipe)

Ingredients:  Serves 4,  Oven: Preheat to 200C

450 g (1 lb) lean minced beef

1 large onion, finely diced

2 garlic cloves, crushed

225 g (8 oz) chestnut mushrooms, finely diced

1 tablespoon dark soy sauce

2 beef stock cubes

450 g (1 lb) tomato passata

1 tablespoon chopped fresh oregano or marjoram

8 lasagne sheets

salt and freshly ground black pepper


For the topping:

300 ml ( pint) skimmed milk

1 tablespoon vegetable stock powder or crumbled stock cube

4 teaspoons cornflour

1 teaspoon English mustard powder

1 tablespoon white wine

50 g (2 oz) low-fat mature Cheddar cheese

salt and freshly ground black pepper



Preheat a non-stick pan, add the beef and dry-fry until cooked.  Drain through a sieve to remove the fat.  Wipe out the pan, using a wad of kitchen paper.  Add the onion and garlic to the pan and cook over a moderate heat for 3-4 minutes until soft.  Add the beef, mushrooms and soy sauce, then sprinkle the stock cubes over.  Add the passata and herbs and simmer for 15-20 minutes.  Meanwhile, cook the lasagne sheets in plenty of salted water until just cooked.  Drain and cover with cold water to prevent further cooking.  Drain the lasagne again and lay the sheets out flat.  Season with salt and pepper.  Place 1 sheet in an ovenproof dish and cover the center (about a third) with the beef mixture.  Roll up the sheet into a cylindrical shape and place at one end of the dish.  Continue with the remaining sheets and pour any remaining mixture over the top.  To make the topping, heat the milk and stock in a non-stick jug or bowl.  Add a little cold water to the cornflour to slake it, and stir until dissolved.  Stir into the hot milk, stirring continuously until the sauce thickens.  Reduce the heat, add the remaining ingredients, season with black pepper and simmer for 2-3 minutes.  Pour the sauce over and bake in the preheated oven for 25-30 minutes.  Serve hot with salad.


Nutrient Value Per Serving:

490 calories

18.9 g total fat


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