Beef & Mushroom Ragu Cannelloni
with Pear-Rocket Salad & Garlicky Greens
This dish is wrapped and stacked with juicy flavours that we can’t get enough of. Gooey Parmesan cheese is melted over cannelloni that’s been stuffed with a tomato-based beef filling with pops of veggies in every bite to make your mouth water. Enough waiting, let’s eat!
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 stalk
celery
1
Brown Onion
1 packet
button mushrooms
1 packet
fresh lasagne sheet
(Contains Gluten, Egg; May be present Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
beef mince
1 sachet
Herb & Mushroom Seasoning
1 packet
tomato paste
1 sachet
beef-style stock powder
1 packet
tomato sugo
1 packet
bechamel sauce
(Contains Gluten, Milk, Soy; )
½
pear
3 clove
garlic
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 bag
rocket
1 bag
green beans
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
½ cup
water
1 drizzle
balsamic vinegar
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop celery, onion and garlic. Thinly slice button mushrooms. Slice fresh lasagne sheet in thirds widthways. • In a large frying pan, heat the butter and a drizzle of olive oil over medium-high heat. Cook mushrooms until browned and softened, 6-8 minutes. • Add onion and celery cook until tender, 4-5 minutes. Transfer to a medium bowl.
• Return the pan to high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium, then add herb & mushroom seasoning, tomato paste and 1/2 the garlic, and cook until fragrant, 1-2 minutes. • Return veggies to the pan, then add beef-style stock powder, the brown sugar and water, and simmer until reduced and thickened, 2-3 minutes. Season with salt and pepper to taste.
TIP: For best results, drain the oil from the pan after mince is browned.
• Spoon 1/2 the tomato sugo into the bottom of a baking dish. • Lay cut lasagne sheets on a flat surface. Spoon ragu filling down one long edge of each cut sheet. Roll sheets up tightly and place, seam-side down, in the baking dish. • Repeat with remaining sheets and ragu filling, ensuring they fit together snugly in the baking dish. Top with remaining sugo, spread over bechamel sauce and sprinkle over grated Parmesan cheese. • Bake until golden, 20-30 minutes.
• When the cannelloni has 15 minutes remaining, trim green beans. • Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook green beans, tossing, until tender, 4-5 minutes. • Add remaining garlic and cook until fragrant, 1 minute. Remove pan from heat and season to taste.
• Meanwhile, thinly slice pear (see ingredients) into wedges. • In a second medium bowl, combine rocket leaves, pear and a drizzle of balsamic vinegar and olive oil. Season to taste.
• Bring everything to table to serve. • Help yourself to beef and mushroom ragu cannelloni, pear-rocket salad and garlicky greens. Enjoy!