Beef & Mushroom Ragu Cannelloni
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Beef & Mushroom Ragu Cannelloni

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!

Allergens:
Gluten
Egg
Milk
Soy

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

Total Time1 hour
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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

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Nutrition Values

Energy (kJ)3967 kJ
Fat39.1 g
of which saturates20.8 g
Carbohydrate84.7 g
of which sugars22.6 g
Protein57.4 g
Sodium1572 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Baking Dish

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

• Bring everything to table to serve. • Help yourself to beef and mushroom ragu cannelloni, pear-rocket salad and garlicky greens. Enjoy!