Beef Cannelloni

Ingredients

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Onions

  Raw

  1 cup, chopped or 160g

• Garlic

  Raw

  12 clove or 36g

• Carrots

  Raw

  1 cup chopped or 128g

• Celery

  Raw

  1 cup chopped or 101g

• Ground beef

  95% lean meat / 5% fat, raw

  7 oz or 198g

• Cannelloni

  Iceland

  6 ½ oz or 184g

• Traditional Passata

  Cento

  3 cup or 720g

• Ricotta cheese

  Part skim milk

  1 cup or 246g

Directions

1. Preheat the oven to 400 degrees F. Spray a large deep nonstick frypan with oil and heat over medium heat. Add chopped onion, garlic, carrot, and celery. Cook, stirring occasionally, for 5 minutes or until soft. Transfer to a large bowl and set aside to cool.
2. Add beef mince to cooled vegetables and season with freshly ground black pepper. Stuff mixture evenly into pasta tubes.
3. Spread half the passata sauce over base of a small baking dish, or use individual dishes. Arrange filled tubes side-by-side on top of sauce, then spread remaining sauce over to cover tubes.
4. Crumble ricotta over, cover with foil and bake for 20 minutes. Uncover and bake for a further 15-20 minutes or until lightly golden.
5. Stand cannelloni for 5 minutes, then serve.