Pasta stuffed with a juicy venison filling, topped with plenty of sauce and cheese - so good! Using fresh pasta rather than dried tubes means this venison cannelloni is super easy to assemble.
Ingredients
Servings
- CANNELLONI ----------------------------
- 250 g button or Swiss brown mushrooms
- 1 brown onion
- 3 garlic cloves
- 2 tsp olive oil
- 500 g venison mince
- 1 tsp dried Italian herbs
- 1.5 Tbsp Tbsp tomato paste
- 0.5 Tbsp Worcestershire sauce
- cooking oil spray
- 400 g fresh lasagne sheets
- 1 cup grated tasty cheddar or Colby cheese
- SAUCE ------------------------------------
- 1 beef stock cube
- 0.5 cup boiling
- 300 g tomato passata
- 1 cup cooking cream
- 1 tsp brown sugar
- 0.5 tsp Italian herbs
Recommended sides
green salad
Servings
- CANNELLONI ----------------------------
- 250 g button or Swiss brown mushrooms
- 1 brown onion
- 3 garlic cloves
- 2 tsp olive oil
- 500 g venison mince
- 1 tsp dried Italian herbs
- 1.5 Tbsp Tbsp tomato paste
- 0.5 Tbsp Worcestershire sauce
- cooking oil spray
- 400 g fresh lasagne sheets
- 1 cup grated tasty cheddar or Colby cheese
- SAUCE ------------------------------------
- 1 beef stock cube
- 0.5 cup boiling
- 300 g tomato passata
- 1 cup cooking cream
- 1 tsp brown sugar
- 0.5 tsp Italian herbs
Recommended sides
green salad
Cannelloni
Roughly dice mushrooms and finely dice onion. Crush garlic. Heat oil in a large non-stick pot on medium-high. Add mushrooms, onion and garlic and cook, stirring occasionally, for 3-4 minutes, until just tender.
Add mince and cook, breaking up with a wooden spoon, until browned all over. Crumble in stock cube, then stir in herbs and tomato paste. Add passata, Worcestershire sauce and sugar. Simmer for 10 minutes, until sauce has thickened a little. Season with salt and pepper to taste.
Sauce
While cannelloni filling simmers, make sauce. Dissolve stock cube in boiling water in a medium-large jug. Stir in passata, cream, brown sugar and herbs. Season with salt and pepper to taste. Add another teaspoon of sugar if needed.
Assemble
Preheat oven to 190ºC / 370ºF fan bake. Spray a large oven-safe dish (approximately 23cm x 30cm) with cooking oil spray. Spoon some of the cannelloni filling along the short side of one of the pasta sheets. Roll up into a tube and cut the excess pasta off. Place in dish. Repeat until mince and pasta are used up.
Pour sauce over the cannelloni and sprinkle with cheese. Bake for 25 minutes, until cheese is bubbling and golden and pasta is tender.
To serve
Remove cannelloni from oven and leave to rest for 5 minutes before serving. Serve with a green salad.
Here are some tips to help with this recipe
Is there a gluten-free option?
Use gluten-free stock cubes. Ensure Worcestershire sauce is gluten-free. Gluten-free tortillas or wraps can be used instead of pasta, if you can’t find gluten-free fresh lasagne sheets or dried cannelloni tubes. Otherwise, make a lasagne version by layering up dried gluten-free lasagne sheets, mince mixture, sauce and cheese (increase cooking time by 5-10 minutes).
Can I substitute the mushrooms with something else?
If you don’t like mushrooms, omit them or replace with 1 large, diced carrot.
Like it sweeter?
Different brands of tomato passata can have varying degrees of sweetness. Adjust the amount of added sugar according to your preferences.
What cheese do you recommend?
Tasty cheddar or Colby work best with this recipe.
