Magic Mince Canneloni

Classic Baked Pasta dish, using 'The Vegetarian Butcher' Magic Mince to create a flavour packed\r\nplant based version. 


  • 0 Minute
  • 10 Servings
  • 850.00 g The Vegetarian Butcher Magic Mince
  • 850.00 g Knorr tomato and basil sauce
  • 10.00 g Knorr Professional garlic puree
  • 20.00 g Gluten Free Vegetable Paste Bouillon
  • 1.00 kg Knorr Collezione Italian Pasta Cannelloni No Pre-Cook
  • 250.00 g onions
  • 300.00 g button mushroom
  • 150.00 g vegan cheese
  • 300.00 g tomatoes
  • 100.00 ml Knorr White Roux
  • 800.00 ml soya milk unsweetened
  • 20.00 g parsley


  1. For the filling: Finely dice the onion and sweat until translucent.

  2. Add ‘The Vegetarian Butcher’ NoMince, chestnut mushrooms and fry for 5 minutes or until it starts to colour.

  3. Deglace with the KNORR Professional tomato & Basil Sauce, KNORR Garlic Professional puree and chopped tomatoes.

  4. Simmer until the sauce starts to thicken and chill.

  5. For the sauce: Whisk KNORR vegetable bouillon paste into boiled soya milk followed by KNORR white roux granules and KNORR professional garlic puree. Cook out for 2 minutes.

  6. Add grated vegan cheddar.

  7. To assemble and cook: Pipe ‘The Vegetarian Butcher’ NoMince mixture into the cannelloni shells.

  8. Transfer the filled cannelloni shells to an oven tray and spread the vegan cheese sauce on top.

  9. Sprinkle with grated cheese on top and oven bake for 30-45minutes until pasta is cooked. Plate and garnish with some chopped parsley.

table full of small plate dishes