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Easy cheesy beef cannelloni

Easy cheesy beef cannelloni

It’s amazing what you achieve with some low fat substitutions – lean beef, low fat cheeses – it’s only 350 calories per serve!


  • 300g lean beef mince
  • 400g low fat ricotta cheese
  • 2 tb fresh grated parmesan cheese
  • Handful baby spinach, roughly chopped/torn
  • 1 packet pasta sheets or 1 quantity of homemade pasta
  • 400g tin diced tomatoes
  • 6 large basil leaves or 2 average stalks of basil
  • 2 stalks fresh oregano
  • 1 clove garlic
  • 1 small onion, finely diced
  • 1/2 cup evaporated skim milk
  • 1/4 cup light tasty cheese
  • 1/2 cup light mozzarella cheese


The ricotta and evaporated milk give the creamy consistency without the sin!

Preheat oven to 200 degrees. In a bowl mix the mince, ricotta, parmesan and spinach with a bit of salt and pepper.

Layout pasta sheet (I actually cut 1/3 off because you want it to just overlap a bit not a lot) and spread a sausage like line of mixture in the middle.

Roll and lay in a greased baking tray. Continue until you run out of mixture.

In a blender or food processor - blend tomatoes, basil and oregano until liquified, set aside.

In a saucepan, fry onion and garlic until translucent. Add the puree and the evaporated milk, bring to a boil and then pour sauce over your cannelloni.

Sprinkle tasty, mozzarella and remaining parmesan, cover with foil and put in the oven for 30 minutes.

Remove foil and bake for a further 10 minutes.

Melissa Klemke is a freelance writer and a family food enthusiast. She blogs food, fun and frugality of her family of five at Frills in the Hills

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