Cannelloni

Cannelloni  

Serves 6

Core recipe

225g mushrooms

2 medium onions

1 clove garlic

100g lean cooked ham

18 cannelloni tubes

1 x 400g tin chopped tomatoes

1 tsp dried mixed herbs

1 tbsp tomato puree

Process 1 onion, mushrooms, garlic and ham together.  Use this to stuff the cannelloni tubes. Then put them in a ovenproof dish which you have lightly sprayed with frylight.

Chop the other onion finely and mix with the chopped tomatoes, herbs and puree.  Spoon over the tubes so they are all coated and bake for 25-30 mins at Gas 6/400ºF/200ºC

Canneloni

Adapted from a SW magazine recipe

Total syns 9½ or 3½ if using the cheese as HeA

Serves 4 

500g lean mince beef (5% fat or less)
1 onion
Garlic
400 g tin of chopped tomatoes
Canneloni tubes
400g fat free natural yoghurt
2 eggs
400 g passata (sieved tomatoes)
2 tsp bovril
28g Mozzarella 1 x 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!