Cannelloni

Photo by karen o.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tbs olive oil

  • 1

    brown onion, finely chopped

  • 1

    carrot, peeled, finely chopped

  • 1

    celery stick, ends trimmed, chopped

  • 750

    g lean beef mince

  • 55

    g (1/4 cup) tomato paste

  • 5

    large egg tomatoes, finely chopped

  • 1

    tbs McCormick Fresh Chopped Taste & Aroma Basil

  • 1

    tbs McCormick Garlic Plus Seasoning

  • Olive oil, extra, to grease

  • 1

    x 375g pkt fresh lasagne pasta sheets

  • 500

    ml (2 cups) passata (tomato pasta sauce)

  • 40

    g butter

  • 40

    g (1/4 cup) plain flour

  • 400

    ml milk

Directions

Step 1 Preheat oven to 200°C. Heat the oil in a frying pan over medium-high heat. Add the onion, carrot and celery and cook, stirring, for 4-5 minutes. Add the beef and cook, stirring, for 5 minutes or until changed colour. Stir in the tomato paste, tomato, McCormick Fresh Chopped Taste & Aroma Basil and McCormick Garlic Plus Seasoning. Bring to the boil. Reduce heat to low and simmer, stirring, for 15 minutes. Step 2 Brush six 400ml ovenproof dishes with extra oil to lightly grease. Cut each lasagne sheet in half crossways. Place 50g (1/4 cup) beef mixture along one long side. Roll up to enclose filling. Place in a prepared dish. Repeat with remaining pasta sheets and beef mixture. Spoon the passata over each pasta dish. Step 3 Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, stirring, for 1-2 minutes or until the mixture bubbles. Remove from heat. Gradually add the milk, stirring constantly, until mixture is smooth. Return to heat and cook, stirring constantly, for 5 minutes or until sauce boils and thickens. Step 4 Pour the sauce over the passata and bake in oven for 20-25 minutes or until golden. Garnish with McCormick Fresh Chopped Taste and Aroma Basil to serve.

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