SERVES /4 READY IN ABOUT 1 1/2 HOURS
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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