Slimming World extra easy syns: 3.0 per portion
Serves: 4
Preparation time: 15 minutes
Cooking time: 60 minutes
Fab change from lasagne and a great way to introduce Butternut Squash to children
- 500 gms - Extra Lean Minced Beef
- 200 gms - Butternut Squash, peeled and finely diced
- 1 - Onion
- 1 - Stick of Celery
- 2 - Cloves of Garlic, crushed
- 1 - Vegetable Stock Cube
- 200 gms - Tomato Passata
- 2 tsps - Tomato Puree
- 1 tsp - Dried Mixed Herbs
- Salt & Pepper
- 12 - Cannelloni Tubes
- ½ pt - Water
- 2 tbsp - Cornflour (3 syns)
- ¾ pint - Skimmed Milk (5 syns if not from allowance)
- 30 gms - Low fat Cheddar Cheese, grated (4 syns if not from allowance)
- 1 tsp - Garlic Salt
- Heat oven to 190°C. Blitz celery, onion, garlic and stock cube in a food processor, until finely chopped and add to the the pan, along with the water. Simmer for 5 mins.
- Add the mince, squash and mixed herbs and stir well, Cook until the meat has browned.
- Add the passata and tom puree, lower the heat, cover and simmer for 15 minutes. Then allow to cool before filling the pasta.
- Spread a thin layer of the meat sauce in the dish, then fill each pasta tube with the meat sauce and sit side by side in the dish. Spread another layer of sauce over the tubes, but not too thickly.
- Make up the white sauce by warming the milk, saving a little to mix the cornflour into a paste. Add the seasoning and paste into the warmed milk and stir until thickened.
- Pour evenly over the meat and pasta, then sprinkle with grated cheese. Place in the oven for 35-40 minutes until brown and bubbling.
- Serve with garlic bread and salad.
Saturday the 2nd of February, 2013 7:31 PM
