Vegetable cannelloni

Ingredients:

• 18 dried cannelloni pasta tubes
• 1 packet of MAGGI Béchamel sauce
• 1 x 9oz (250g) pot Buitoni Napoletana sauce
• 14oz (400g) minced beef
• 18 fl oz (500ml) milk
• 1 small courgette
• 1 small carrot
• 3½oz (100g) of grated Emmental cheese
• 1 tablespoon oil
• 1 knob of butter for the dish
• Salt and pepper

Preparation Time:

30 min

Cooking Time:

10 min

Method:

1. Preheat the oven to 220°C/425°F/gas 7.

2. Wash and cut the vegetables into thin strips. Brown the minced beef with the courgette and carrot strips in a frying pan of hot oil for about 5 minutes. Add the tomato sauce and cook on a low heat for about 3 minutes. Season with salt and pepper.

3. Grease the rectangular Pyrex gratin dish with butter. Arrange the cannelloni vertically in the dish and fill them with the minced meat, vegetables and tomatoes, before laying them flat.

4. Prepare the béchamel sauce according to the instructions on the packet. Pour the béchamel sauce over the cannelloni and sprinkle with grated Emmental cheese.

5. Cook in the oven for about 30 minutes.


Chef’s tip : Add caramelized onions to the meat and vegetables.