Here is a quick pasta idea meets the nutrient targets of kids – and it’s mighty tasty too!
Ingredients
- Olive oil cooking spray
- 1 medium brown onion, finely chopped
- 2 small carrots, peeled, grated
- 2 small zucchini, grated
- 300g lean beef mince
- 400g can chopped tomatoes
- 400g can no-added-salt tomato puree
- 8 fresh cannelloni sheets
- 1/2 cup (125g) reduced-fat ricotta cheese
- 1 egg yolk
- 2 tablespoons reduced-fat milk
- 1/3 cup finely grated parmesan cheese
- Mixed salad leaves, to serve
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Lightly grease a 6cm-deep, 21cm x 27cm (base), 6 cup-capacity baking dish.
- Step 2Spray a large frying pan with oil. Heat over medium heat. Add onion, carrot and zucchini. Cook, stirring occasionally, for 6 to 7 minutes or until vegetables are tender. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 to 6 minutes or until browned. Add tomato. Bring to a simmer. Simmer for 5 minutes or until thick. Remove from heat.
- Step 3Spread 1/2 cup puree over base of prepared dish. Place 1 cannelloni sheet on a flat surface. Spoon 1/2 cup mince mixture down centre. Fold over to enclose filling. Place, seam side down, on puree. Repeat with remaining cannelloni sheets and mince mixture. Pour remaining puree over cannelloni.
- Step 4Place ricotta, egg yolk, milk and half the parmesan in a bowl. Whisk to combine. Spoon mixture over puree. Sprinkle with remaining parmesan. Bake for 25 to 30 minutes or until pasta is tender and cheese melted and bubbling. Stand for 5 minutes. Serve with salad leaves.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1687 kj
Energy
14.3g
Fat Total
5.5g
Saturated Fat
7g
Fibre
30.7g
Protein
107mg
Cholesterol
341mg
Sodium
33.6g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Chrissy Freer
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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