1 tbsp oil
1 small onion, chopped
2 cloves garlic, crushed
450 g turkey mince
50 g mushrooms, chopped
2 tomatoes, skinned and chopped
2 tbsp freshly chopped mixed herbs
salt and freshly ground black pepper
12 - 16 cannelloni tubes
2 tbsp (1 oz) 25 g butter
3 tbls (25 g) 1 oz plain flour (All purpose)
450 ml milk
125 g Cheddar cheese, grated
15 g Parmesan cheese, grated
1 small onion, chopped
2 cloves garlic, crushed
450 g turkey mince
50 g mushrooms, chopped
2 tomatoes, skinned and chopped
2 tbsp freshly chopped mixed herbs
salt and freshly ground black pepper
12 - 16 cannelloni tubes
2 tbsp (1 oz) 25 g butter
3 tbls (25 g) 1 oz plain flour (All purpose)
450 ml milk
125 g Cheddar cheese, grated
15 g Parmesan cheese, grated
method
1. Preheat the oven to 190 °C, 375 °F, Gas Mark 5.
2. Heat the oil in a saucepan, add the onion and garlic and cook for 2-3 minutes until softened. Add the minced turkey and cook for a further 4-5 minutes.
3. Add the mushrooms, tomatoes, mixed herbs and seasoning to taste, stir well and simmer for 15 minutes, covered. Allow to cool slightly.
4. Use the turkey mixture to fill the cannelloni tubes and place them into a shallow ovenproof dish.
5. Melt the butter in a saucepan, add the flour and cook for 1 minute. Remove from the heat and gradually stir in the milk. Return to the heat and bring to the boil, stirring continuously. Remove from the heat, add the Cheddar cheese and season to taste.
6. Pour the sauce over the filled cannelloni, sprinkle with grated parmesan cheese and place into the preheated oven.
7. Bake for 35-40 minutes, until golden brown.
2. Heat the oil in a saucepan, add the onion and garlic and cook for 2-3 minutes until softened. Add the minced turkey and cook for a further 4-5 minutes.
3. Add the mushrooms, tomatoes, mixed herbs and seasoning to taste, stir well and simmer for 15 minutes, covered. Allow to cool slightly.
4. Use the turkey mixture to fill the cannelloni tubes and place them into a shallow ovenproof dish.
5. Melt the butter in a saucepan, add the flour and cook for 1 minute. Remove from the heat and gradually stir in the milk. Return to the heat and bring to the boil, stirring continuously. Remove from the heat, add the Cheddar cheese and season to taste.
6. Pour the sauce over the filled cannelloni, sprinkle with grated parmesan cheese and place into the preheated oven.
7. Bake for 35-40 minutes, until golden brown.
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
