Beef Cannelloni
Ingredients
- 1 tbsp olive oil ⓘ
- 1 lb ground beef ⓘ
- None Pinch paprika
- 1 None onion, peeled and finely diced ⓘ
- 1 clove garlic, peeled and crushed ⓘ
- 2 tsp tomato puree ⓘ
- 1 x 14 oz tomato sauce ⓘ
- 4 sprigs fresh basil, little reserved for garnish, remainder finely chopped ⓘ
- 16 sheets lasagne ⓘ
- 1/3 cup vegetable stock ⓘ
- 3.5 oz Parmesan, grated ⓘ
Instructions
- Preheat the oven to 400°F. Grease 2 lasagne pans. Heat the oil in a saucepan and brown the beef for 5 mins, until crumbly. Add the paprika and season to taste. Add the onion and garlic and cook for 1 min. Stir in the tomato puree and tomato sauce, bring to a boil and simmer for 10-15 mins, until thick. Stir in the chopped basil.
- Cook the lasagne according to package instructions. Drain and refresh under cold running water. Pat dry. Spoon 2 tbsp beef sauce on the short edge of each lasagne noodle and roll up, forming a tube.
- Add the stock to the remaining beef sauce and simmer for 10 mins. Divide 2/3 of the sauce between the dishes and smooth out. Place 8 cannelloni in each dish and top with the remaining sauce. Sprinkle over the cheese. Bake for 30 mins, until golden and bubbling. Garnish with basil.
Nutrition & Diet Analysis (per serving)
671
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).