Quorn Italian Mince Cannelloni
This delicious vegetarian cannelloni recipe uses Quorn Mince and artichoke to recreate a classic Italian meal which will feed the family. An impressive yet simple pasta dish that even the fussiest eater will love!
Serves 6
80 mins
A Little Effort
690 cals
(Per serving)
30.8g of fat
(Per serving)
Made with Quorn Mince
High in Protein
Gluten Free
Low in Saturated Fat
No Soy
Ingredients
- 500g Quorn Mince
- 2 tbsp extra virgin olive oil
- 2 artichokes, cleaned and very finely sliced
- 1 small clove of garlic, finely chopped
- Salt and white pepper
- 1l milk
- 80g butter
- 60g flour
- Pinch of fresh nutmeg
- Black pepper to taste
- 500g fresh pasta lasagne
- 150g vegetarian parmesan, grated
Method
- Preheat the oven to 180C/350F/Gas mark 4
- Gently fry the garlic in 2 tbsp of oil for 2-3 minutes. Add the artichoke and cook for 5-10 minutes until softened. Stir in the Quorn Mince. Season with salt and white pepper
- To make the béchamel, gently melt the butter in a pan, stir in the flour and cook for 2-3 minutes. Slowly add the milk little by little stirring continuously. Bring to the boil then simmer for 5-10 minutes. Stir in the nutmeg
- Cook the pasta sheets in boiling salted water for 3-4 minutes. Drain well
- Place a spoonful of béchamel in the bottom of a lasagne dish, cover with a layer of pasta, top this with a spoonful of béchamel and a spoonful of Quorn Mince mix, gently mix together, sprinkle with a little cheese then roll into a tube lengthways
- Repeat. Top with béchamel and a little Quorn Mince mix sprinkle with more cheese then bake in the centre of the oven for 30 minutes
Recipe Inspiration
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