Perfect if you’re on a tight budget but still want something wholesome and hearty.
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Ingredients
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 2 x 400g tins cherry tomatoes
- Few sprigs of fresh thyme, plus extra to serve
- 2 large courgettes, diced
- 200g beef mince
- Pinch of chilli flakes
- Grated zest of 1 lemon
- 100ml crème fraîche
- 14 dried cannelloni tubes
- 125g ball mozzarella, torn
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Method
- Preheat the oven to 180°C/fan160°C/gas 4. Heat half the olive oil in a frying pan over a low heat and gently fry the onion for 10 minutes until soft and lightly golden. Add the garlic and cook for a further 5 minutes.
- Add the tinned tomatoes and thyme, then season well with salt, pepper and a pinch of sugar. Leave to bubble over a low heat.
- Heat the remaining oil in a second pan and fry the courgettes for 5 minutes until golden. Add the beef mince and chilli flakes, then fry until browned all over. Taste, adjust the seasoning, then stir in the lemon zest and crème fraîche.
- Fill the cannelloni tubes with the beef and courgette mixture, then put in an ovenproof dish in a single layer. Pour over the tomato sauce, then scatter over the mozzarella. Cook for 25-30 minutes until cooked through and bubbling. Sprinkle with some extra thyme leaves, then serve.
Nutrition
- 323kcals Calories
- 20.7g (10.3g saturated) Fat
- 14.7g Protein
- 21.1g (2.8g sugar) Carbs
- 1.9g Fibre
- 0.3g Salt
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