Beef And Mushroom Cannelloni Recipes

Steps:

• For the filling, dry-fry the beef in a non-stick pan on a medium-high heat, breaking up with a wooden spoon until browned - about 10 mins. Remove and set aside. Add the oil and cook the onion for 5 mins, until soft. Add the garlic for 1 min more, then tip in the beef and 1½ jars of the passata sauce and the sugar. Simmer for 20 mins while you make the white sauce.
• Heat the butter in a small pan. When foaming, stir in the flour for 1 min. Add the milk gradually, stirring all the time to achieve a lump-free sauce, then bubble for 2 mins while stirring. Remove from the heat and stir in the soft cheese with seasoning until dissolved. Set aside, covered with cling film to stop a skin forming.
• To assemble, pour the remaining tomato sauce into the base of 2-3 large baking dishes or 12 individual ovenproof dishes or foil containers. Spoon the beef into the cannelloni tubes using a teaspoon and lay on top of the sauce. Pour on the white sauce, then sprinkle with Parmesan. If freezing, allow to cool, then freeze wrapped well in cling film. To eat straight away, heat oven to 200C/180C fan/gas 6 and cook for 40-45 mins until the pasta is tender and topping golden. Defrost frozen cannelloni thoroughly, then cook as above for 50 mins-55 mins (or see tip).

Steps:

• While doing the rest of the steps: cook the lasagne in plenty of water, removing after 5 mins and covering with cold water to prevent further cooking.
• Dry fry mince, then drain to remove the fat, set aside on a plate.
• Add onion & garlic and cook until soft. Then add mushrooms until soft.
• Return beef, and add soy sauce, beef stock cube sprinkled over, passata and herbs and simmer 15-20 minutes
• Place dollops of the filling into the middle of the lasange sheets, roll up and place into an ovenproof dish. Continue with all sheets and pour any remaining mixture over the top (if there is any)
• Heat the milk in a jug or bowl.
• Add a little cold water to the cornflour to slake it, stir into the hot milk stirring continuously until the sauce thickens.
• Add the remaining ingredients and simmer 2-3 minutes
• Pour the sauce over and bake in the oven for 25-30 minutes