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Beef & Ricotta Cannelloni

with Lemon-Hazelnut Green Beans

Cooking time

35 minutes

Servings

4

Calories

750 /serving

Baked pasta is always going to garner you cheers of appreciation from your hungry family, especially when it’s stuffed with melted cheese and has crispy, crunchy corners. Stuff the cannelloni with ground beef and ricotta, before covering them in a blanket of tomato sauce and mozzarella and baking them until the top starts to bubble and it turns golden brown. Serve the cannelloni with green beans, elevated to perfection with lemon and toasted hazelnuts.

We will send you:

  • 510g Ground beef
  • 340g Green beans
  • 1 Lemon
  • 25g Hazelnuts
  • 150ml Tomato sauce
  • 225g Lasagna sheets
  • 60g Mozzarella
  • 100g Ricotta
  • 120ml Heavy cream
  • 20g Roasted garlic & red pepper spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, Cayenne pepper)

Contains: Egg, Gluten, Milk, Tree Nuts, Wheat

You will need:

Zester
Sheet pan
Olive oil
Salt & pepper
1 Egg
Large oven-safe baking dish
Large pan
Total Fat
44 g
Saturated Fat
18 g
Sodium
910 mg
Total Carbs
47 g
Sugars
7 g
Protein
43 g
Fibres
6 g
Preparation
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Mise en place
Preheat the oven to 400°F. Zest and juice the lemon. Trim and discard the stem ends of the green beans. In a medium bowl, combine the tomato sauce, cream and ¼ cup of water; season with ⅓ of the spice blend and S&P. In another medium bowl, combine the beef, ricotta cheese, ½ the lemon juice, up to ½ the lemon zest (to taste) and 1 egg; season with ⅔ of the remaining spice blend and S&P.
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Assemble & bake the cannelloni
Drizzle a large oven-safe baking dish with olive oil. Spoon ⅓ of the sauce into the bottom of the baking dish; spread out in a thin even layer. On a clean dry surface, lay out the lasagna sheets and divide the beef-ricotta filling between the sheets. Roll up the sheets around the filling. Carefully transfer to the baking dish seam side down; top evenly with the remaining sauce and sprinkle with the mozzarella. Place the baking dish on a sheet pan and bake in the oven, 18 to 20 minutes, until cooked through. If desired, switch the oven to broil and cook, 1 to 2 minutes, until golden brown.
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Toast the hazelnuts
While the cannelloni cook, heat a large dry pan on medium. Add the hazelnuts and toast, 3 to 5 minutes, until fragrant and lightly browned. Add as much remaining lemon zest as you’d like; season with S&P. Transfer to a cutting board; once cool enough to handle, roughly chop.
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Cook the green beans
In the same pan, heat a drizzle of olive oil on medium-high. Add the green beans to the pan and cook, stirring frequently, 1 to 2 minutes, until beginning to soften. Add the remaining lemon juice and 2 tbsp of water; season with the remaining spice blend and S&P. Cook, stirring frequently, 1 to 2 minutes, until crisp-tender.
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Plate your dish
Divide the cannelloni and green beans between your plates. Top the green beans with the toasted hazelnuts. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.