Beef And Mushroom Cannelloni

• 2 tbsp olive oil
• 1 None large onion, finely chopped
• 2 cloves garlic, peeled and crushed
• 2/3 cup mushrooms, sliced
• 1 3/4 lbs ground beef
• 1 1/4 cups beef stock
• 1 tbsp tomato puree
• 2 tsp dried thyme or oregano
• 12 oz tomato sauce
• 12 oz mascarpone
• 16 None cannelloni
• 2.5 oz Parmesan, grated
• None None Fresh basil leaves, for garnish

1. Preheat the oven to 400u0b0F. Heat the oil in a saucepan and saute the onion and garlic for 5 mins, until softened. Add the mushrooms and cook for 5 mins. Add the ground beef and cook for 5 mins, breaking up with a spoon. Turn up the heat and stir in the stock, tomato puree and dried herbs. Cook for 5-10 mins, until the liquid has evaporated.
2. In a saucepan warm the tomato sauce and mascarpone until blended. Spoon a thin layer of the tomato and mascarpone sauce into 2 lasagne dishes (each 8 x 11 inches). Spoon the ground beef mixture into the cannelloni. Place seam-side down in the sauce - 8 per lasagna dish. Spoon over the remaining sauce and sprinkle with Parmesan. Bake for 30 mins, until golden and bubbling. Garnish with basil leaves.

olive oil, onion, garlic, mushrooms, ground beef, beef stock, tomato, thyme, tomato sauce, mascarpone, cannelloni, parmesan, fresh basil

Taken from recipes-plus.com/api/v2.0/recipes/19074 (may not work)