SW recipe: Beef and mushroom cannelloni



9oz/255g mushrooms, chopped

2 garlic cloves, crushed

4 rashers smoked back bacon, all visible fat removed and chopped into small pieces

11b/454g extra-lean minced beef

400g can chopped tomatoes

9fl oz/255ml passata

Salt and freshly ground black pepper

16 dried cannelloni tubes

300g tub fat-free cottage cheese with onion and chives

250g tub quark

2 large egg yolks

2oz/57g extra-mature Cheddar cheese, finely grated

Crisp green salad, to serve


1 In a deep, lidded, non-stick pan cook the mushrooms, garlic and bacon, covered, for 10 minutes. Add the beef and continue to cook, uncovered, for 10 minutes.

2 Add the tomatoes and passata. Cook for 5 minutes. Season and leave to cool.

3 Preheat your oven to 200°C/400°F/Gas 6. Spoon the mince mixture into the cannelloni tubes, before placing them in a large baking dish. Brush the pasta all over with water.

4 For the topping, mix together the cottage cheese, quark, egg yolks and half the cheese. Season. Spread the mixture over the cannelloni and sprinkle with the remaining cheese. Bake in the oven for 45 minutes, until golden and bubbling. Remove from the oven and serve with a crisp green salad on the side.

Syns per serving: 3 syns

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