What could be better than spoonfuls of delicious mince beef mixture in tubes of cannelloni pasta?
Ingredients
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 500g beef mince
- 1/2 cup (125ml) dry red wine
- 400g can Heinz Big Red tomato soup
- 1 bunch English spinach, washed, dried, finely shredded
- 200g cannelloni
- Mixed salad leaves, to serve
Cheese sauce
- 50g butter
- 1/3 cup (50g) plain flour
- 3 cups (750ml) milk
- 1/2 cup (40g) finely grated parmesan
- 1 cup (80g) coarsely grated cheddar
Method
- Step 1Preheat oven to 180°C. Heat the oil in a large saucepan over high heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens.
- Step 2Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the wine and bring to the boil. Add the Heinz Big Red tomato soup and stir to combine. Bring to a simmer. Cook, stirring occasionally, for 15 minutes or until sauce thickens slightly. Remove from heat. Add the spinach and stir to combine. Set aside for 30 minutes to cool.
- Step 3Meanwhile, to make the cheese sauce, melt the butter in a large saucepan over medium heat until foaming. Add the flour and cook, stirring, for 2 minutes until mixture bubbles and becomes slightly grainy. Add the milk and use a balloon whisk to stir until well combined. Cook, stirring constantly, for 5 minutes or until sauce boils and thickens. Remove from heat. Add the parmesan and half the cheddar and stir until cheeses melt and sauce is smooth. Taste and season with salt and pepper.
- Step 4Spoon three-quarters of the beef mixture among cannelloni tubes. Spoon half the remaining sauce over the base of a 3 litre (12 cup) capacity ovenproof dish. Arrange the cannelloni tubes over the base. Pour remaining sauce over the cannelloni and pour over the cheese sauce. Sprinkle with remaining cheese.
- Step 5Bake in preheated oven for 30 minutes or until pasta is tender and cheese melts and is golden brown. Remove from oven and set aside for 5 minutes to rest. Serve with mixed salad leaves, if desired.
- Low carb
Nutrition
3809 kj
Energy
46g
Fat Total
25g
Saturated Fat
6g
Fibre
52g
Protein
172mg
Cholesterol
893.17mg
Sodium
19g
Carbs (sugar)
67g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: (N/A)
- Image credit: Craig Wall & Andrew Young
- Publication: Taste.com.au
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