My family loves pasta and finding new and interesting ways to cook it is always welcomed in my household. I was given the opportunity to try the new ‘Perfect Italiano Perfect Bakes’ cheese blend. I jumped at the chance to try to create a dish that I knew my family would love.
I remember seeing a recipe in a food magazine a while back that was a cross between a lasagna and a cannelloni. So I’ve used that recipe as an inspiration. The recipe involved stuffing lasagne sheets with bolognaise and bechamel sauce and baking it in the oven in a tomato sauce. I added more vegetables but diced them finely so my children didn’t know they were eating it (hehe…) It’s cheesy and packed full of flavour. It was such a hit with the family that there were no left-overs. If you have left over bolognaise sauce you can of course freeze it . The sauce can be kept frozen and then reheated and eaten with cooked pasta for a quick meal.
The use of the ‘Perfect Italiano perfect Bakes’ in this dish meant that I didn’t need to buy three different packets of cheese. It is a full flavoured cheddar blend with a little mozzerella for stretch and parmesan for bite.
You can re-create my dish using The Perfect Bakes or visit their website here for more recipes.
- 500g pork and veal mince
- 1/2 cup finely diced celery stick
- 1/2 cup finely diced carrot
- 1/2 cup finely diced mushrooms
- 1 small brown onion, finely chopped
- 3 crushed garlic cloves
- 700g bottle passata
- 1 1/2 cups chicken stock
- 16 small lasagne sheets (or 5-6 large sheets)
- 1/2 cup tomato puree
- 1/2 cup ‘Perfect Italiano Perfect Bakes’ plus extra for serving
- 2 tsp sugar
- salt and pepper to taste
- 30g butter
- 3 tbs plain flour
- 2 cups milk
- Heat olive oil in a large saucepan over medium high heat. Sweat the diced vegetables for 2-3 minutes then add the mince. Keep stirring until browned.
- Add the passata and 1/2 cup of stock, sugar and salt & pepper. Cook for 15 minutes or until the liquid evaporates. Set aside to cool a little.
- Make the bechamel sauce by melting the butter in a small saucepan. Stir in the flour for 1 minute then gradually add the milk a little at a time, stirring in between each addition, making sure it’s well combined before adding more. Cook until mixture thickens slightly.
- Preheat oven to 180degC. Spread 1 lasagne sheet with about 3 heaping tablespoons of the mince mixture then drizzle over 2 tablespoons of the bechamel sauce.
- Starting from a short side, roll up to form a log and cut into 2 (or 3 if using large sheets). Place cut side up in a 20cm round ovenproof dish.
- Repeat with remaining lasagne sheets.
- Combine the tomato puree and remaining stock and pour over the rotolo.
- Sprinkle on the Perfect Italiano Perfect Bake cheese over the rotolo and bake for about 35-40 minutes or until the pasta is al dente.
- To serve, sprinkle more of the Perfect Italiano Perfect bake cheese over the rotolo.
OK, So, I have also a give away for 2 lucky readers. I have 2 Perfect Italiano cheese graters to give away.
All you need to do is leave a comment simply telling me what bake you would cook using the ‘Perfect Italiano Perfect Bakes’.
Competition is open now until Monday 30th September midnight and is only open to Australian residents.
Please make sure to leave your email address so I may be able to contact you.
Ingredients and giveaway courtesy of KeepLeft PR and Perfect Italiano