Cannelloni

By kazza

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

Preparation

Step 1

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.