Beef and Ricotta Cannelloni

Tasty, versatile and easy to clean up afterwards, this meal with mince is perfect for the weeknights.


Ingredients (serves 6):

  • 1 tablespoon olive oil
  • 1 medium brown onion, chopped
  • 2 garlic cloves, crushed
  • 600g beef mince
  • 700g jar tomato pasta sauce
  • 1/4 cup shredded fresh basil leaves
  • 6 fresh lasagne pasta sheets, halved
  • 250g smooth ricotta cheese
  • 1 1/2 cups grated pizza cheese
  • Mixed salad leaves, to serve



  1. Heat oil in a large frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 to 10 minutes or until browned and cooked through.
  2. Add 1 cup pasta sauce. Season with pepper. Reduce heat to medium-low. Simmer, stirring occasionally, for 10 minutes. Remove from heat. Stir in basil. Cool for 15 minutes.
  3. Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep 20cm x 48cm rectangular ovenproof dish.
  4. Place 1 sheet lasagne on a board. Spoon 1/4 cup mixture along 1 long edge. Roll up to enclose filling. Place in prepared dish. Repeat with remaining lasagne sheets and mince mixture. Dollop ricotta on pasta tubes. Spread with the back of a spoon. Pour remaining pasta sauce over ricotta layer. Sprinkle with pizza cheese.
  5. Cover dish loosely with foil. Bake for 30 minutes. Remove foil. Bake for 30 minutes or until top is golden and pasta is tender. Serve with salad leaves.

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