fall/winter
1. Preheat the oven to 400 15 minutes before baking stuffed pasta. To make the bolognese sauce, heat the oil in a large heavy-based pan, add the onion and garlic and cook for 8 minutes, or until soft. Add the minced beef and cook, stirring with a spoon to break up lumps, for 5-8 minutes or until the meat is browned.
2. Stir in the chili flakes, fennel seeds, oregano, tomatoes and tomato paste and pour in the wine. Season well with salt and pepper. Bring to a boil, cover and lower heat, then simmer for at least 30 minutes. remove the lid and simmer for another 10 minutes. Allow to cool slightly.
3. Using a teaspoon, fill the cannelloni tubes with the meat filling. Lay the stuffed cannelloni side by side in a lightly oiled ovenproof dish.
4. Mix the whipping cream with three quarters of the parmesan cheese and the nutmeg. Pour over the cannelloni and sprinkle with the remaining cheese. Bake at 400 for 30 minutes, or until golden brown and bubbling. Serve immediately.
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Serving Size: 1 Serving (200g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 149 | ||
Calories from Fat: 91 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.1g | 13 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 27.4mg | 8 % | |
Sodium 138.1mg | 5 % | |
Potassium 233.7mg | 6 % | |
Total Carbohydrate 7.1g | 2 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 6.2g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 149
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