Beef & Mushroom Cannelloni

• Olive oil(3 tbsp)
• Onion(1)
• Garlic(5 cloves)
• Mushroom(300 g)
• Spinach(150 g)
• Beef Mince(500 g)
• Tomato paste(2 tbsp)
• Dried Oregano(2 tsp)
• Thyme(1 tsp)
• Salt(2 tsp)
• Black pepper(1½ tsp)
• Ricotta(250 g)
• Parmesan(80 g)
• Tomato sauce(700 ml)
• Canned tomatoes(400 g)
• Palm Sugar(1 tsp)
• Cannelloni(250 g)
• Mozzarella(200 g)
• Fresh basil(10 g)optional

Method

1. 1

   Finely chop {Onion}, mince {Garlic}, finely chop {Mushroom}, and roughly chop {Spinach}. In a bowl, mix {Ricotta} with half of the {Parmesan}.

   ~15 min

2. 2

   Heat {Olive oil} in a large pan over medium-high heat. Cook the {Onion} and filling {Garlic} for 3 minutes, then add {Mushroom} and cook until the moisture cooks off. Add {Ground beef}, {Tomato paste}, {Oregano}, {Thyme}, filling {Salt}, and filling {Black pepper}. Cook, breaking up the beef, until browned and thick. Stir in {Spinach} until wilted, then cool for 5 minutes and fold in the ricotta mixture.

   ~15 min

3. 3

   Heat sauce {Olive oil} in a saucepan over medium heat. Add sauce {Garlic} and cook briefly, then stir in {Tomato sauce}, {Canned tomatoes}, sauce {Oregano}, {Palm Sugar}, sauce {Salt}, and sauce {Black pepper}. Simmer until slightly thickened.

   ~10 min

4. 4

   Preheat the oven to 190°C. Spread a layer of sauce in a baking dish. Fill the {Cannelloni} with the beef mixture and arrange snugly in the dish. Spoon over the remaining sauce and top with {Mozzarella} and the remaining {Parmesan}.

   ~10 min

5. 5

   Bake until the pasta is tender and the top is bubbling and golden in spots.

   ~35 min

6. 6

   Rest for 5 minutes, then scatter over {Fresh basil} if using and serve.

   ~5 min