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Baked beef and mushroom cannelloni

Name: Baked beef and mushroom cannelloni
Yield: Serves 2
Cuisine: Italian recipes
Ingredients: 1 tbsp olive oil; 1 onion, finely chopped; 150g mushrooms, sliced; 400g beef mince; 150ml beef stock; 8g dried porcini mushrooms, soaked for 20 minutes in 100ml boiling water, drained and chopped (water retained); 2 tsp tomato purée; 4 fresh lasagne sheets (roughly 14cm x 30cm); 350g cheese sauce (we like Tesco Finest Four; Cheese Sauce); 100g tomato salsa; 15g Parmesan, grated

Published: 30 Sep 10
Updated: 18 Mar 24

This hearty beef and mushroom cannelloni recipe is a generous meal for two.

Easy
October 2010

Test kitchen approved

Serves 2
Takes 20-25 minutes to make, 40 minutes to cook

This hearty beef and mushroom cannelloni recipe is a generous meal for two.

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Ingredients

1 tbsp olive oil
1 onion, finely chopped
150g mushrooms, sliced
400g beef mince
150ml beef stock
8g dried porcini mushrooms, soaked for 20 minutes in 100ml boiling water, drained and chopped (water retained)
2 tsp tomato purée
4 fresh lasagne sheets (roughly 14cm x 30cm)
350g cheese sauce (we like Tesco Finest Four
Cheese Sauce)
100g tomato salsa
15g Parmesan, grated

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Method

Preheat the oven to 200°C/fan180°C/gas 6. Heat the oil in a frying pan and cook the onion for 5 minutes until softened. Add the sliced mushrooms, then cook for 5 minutes more. Stir in the mince and cook for another 5 minutes, breaking up with a spoon. Turn up the heat, add the stock, the porcini mushrooms and their water, and the tomato purée. Cook for 5-10 minutes until the liquid has evaporated. Set aside.
Blanch the lasagne sheets for 2-3 minutes in boiling water. Place on a work surface, spoon a quarter of the mince crossways along the centre of each sheet, then roll up. Spoon a little cheese sauce into a baking dish big enough to fit the cannelloni snugly. Add the 4 pasta tubes, pour over the tomato salsa and top with the remaining cheese sauce. Scatter over the Parmesan and bake for 10-15 minutes until bubbling.