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Easy cheesy beef cannelloni

Melissa Klemke

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Easy cheesy beef cannelloni
Easy cheesy beef cannelloniSupplied

It’s amazing what you achieve with some low fat substitutions – lean beef, low fat cheeses – it’s only 350 calories per serve!

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Ingredients

  • 300g lean beef mince

  • 400g low fat ricotta cheese

  • 2 tb fresh grated parmesan cheese

  • Handful baby spinach, roughly chopped/torn

  • 1 packet pasta sheets or 1 quantity of homemade pasta

  • 400g tin diced tomatoes

  • 6 large basil leaves or 2 average stalks of basil

  • 2 stalks fresh oregano

  • 1 clove garlic

  • 1 small onion, finely diced

  • 1/2 cup evaporated skim milk

  • 1/4 cup light tasty cheese

  • 1/2 cup light mozzarella cheese

Method

  1. The ricotta and evaporated milk give the creamy consistency without the sin!

    Preheat oven to 200 degrees. In a bowl mix the mince, ricotta, parmesan and spinach with a bit of salt and pepper.

    Layout pasta sheet (I actually cut 1/3 off because you want it to just overlap a bit not a lot) and spread a sausage like line of mixture in the middle.

    Roll and lay in a greased baking tray. Continue until you run out of mixture.

    In a blender or food processor - blend tomatoes, basil and oregano until liquified, set aside.

    In a saucepan, fry onion and garlic until translucent. Add the puree and the evaporated milk, bring to a boil and then pour sauce over your cannelloni.

    Sprinkle tasty, mozzarella and remaining parmesan, cover with foil and put in the oven for 30 minutes.

    Remove foil and bake for a further 10 minutes.

    Melissa Klemke is a freelance writer and a family food enthusiast. She blogs food, fun and frugality of her family of five at Frills in the Hills

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