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Vegetable Cannelloni


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Ingredients

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Serves 8

8 cannelloni tubes
4 teaspoons olive oil
1 small onion, finely chopped
2 cloves garlic, crushed
1/2 cup diced mushrooms
1 250g packet frozen spinach, thawed and well drained
1 small ripe tomato, diced
1 cup low fat reduced saslt cottage or ricotta cheese
1/4 cup pine nuts, toasted
Freshly ground black pepper
2 cups tomato based pasta sauce, Napoletana or similar
1/2 cup grated low fat mozzarella
Italian parsley sprigs for garnish


Preparation Time: 15 minutes


Cooking Time: 45 minutes


Serves 8


8 cannelloni tubes


4 teaspoons olive oil


1 small onion, finely chopped


2 cloves garlic, crushed


1/2 cup diced mushrooms


1 250g packet frozen spinach, thawed and well drained


1 small ripe tomato, diced


1 cup low fat reduced saslt cottage or ricotta cheese


1/4 cup pine nuts, toasted


Freshly ground black pepper


2 cups tomato based pasta sauce, Napoletana or similar


1/2 cup grated low fat mozzarella


Italian parsley sprigs for garnish


1. Preheat oven to 180C. Spray a lasagna dish or baking dish with olive oil cooking spray.


2. Bring a large pan of water to the boil. Add cannelloni; stir, then boil over a high heat for 10 minutes or until 'al dente'. Drain carefully in a colander and place cannelloni on a clean teatowel.


3. In a pan, heat oil over a medium heat and fry onion, garlic and mushrooms until onion is soft. Remove from heat; add spinach, tomato, cottage cheese and nuts; mix well. Add pepper to taste.


4. Pour 1 cup tomato pasta sauce into prepared dish. Spoon spinach mixture into cannelloni tubes, dividing evenly. Place cannelloni in dish, in a single layer. Pour remaining pasta sauce over top. Sprinkle with mozzarella.


5. Bake for 30 minutes, or until golden and bubbling hot. Serve garnished with parsley, accompanied by a green salad.


COOK'S TIPS


To keep pasta 'al dente', after cooking it, drain it immediately, or add 1 cup of cold water to stop the boiling process, then drain the pasta.


To avoid cannelloni tearing, drain carefully in a colander, then place on a clean teatowel, spaced to prevent sticking, to absorb all the water.


Recipe from Quick, Light & Delicious


Pairs Well With


Notes

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