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extra easy canneloni

#1
I found this recipe in the SW magazine but made a few changes, it was amazing!

Ingredients:
500g lean mince/quorn mince
1 onion
Garlic
400g tin of chopped tomatos
Canneloni tubes
400g fat free natural yoghurt
2 eggs
400g passata (sieved tomatoes)
2 tsp bovril
Mozzerella 28g (HEA)
1 tbsp gravy granules
optional veg: I added cubed carrots and butternut squash

Dry fry the mince until brown then add chopped onion and garlic and cook for further 5 minutes.

Add can of chopped tomatoes and diced veg and cook for another 10 mins until veg softens a little. Add the bovril and gravy granules and take off the heat and allow to cool for 10 mins (so you dont burn your fingers stuffing the tubes)

Beat the eggs then add to the yoghurt and stir well together.

In an oven proof dish spread the passatta and cover the bottom of the dish. Spoon the mince in to the tubes and lay on top.

Any mince mixture left over could be used for a shephards pie or pasta sauce.

Spread the yoghurt and egg mixture over the top and sprinkle 28g (HEA) mozzerella over the top and bake for 40 mins at gas mark 5

The yoghurt mix tastes amazing goes like a cheese sauce my kids loved it.
Enjoy!

Total syns 3.5 (gravy granules)
Serves 4
 
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