Vegetable Cannelloni
CATEGORIES
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
DIRECTIONS
  1. Preparation Time: 15 minutes
  2. Cooking Time: 45 minutes
  3. Serves 8
  4. 8 cannelloni tubes
  5. 4 teaspoons olive oil
  6. 1 small onion, finely chopped
  7. 2 cloves garlic, crushed
  8. 1/2 cup diced mushrooms
  9. 1 250g packet frozen spinach, thawed and well drained
  10. 1 small ripe tomato, diced
  11. 1 cup low fat reduced saslt cottage or ricotta cheese
  12. 1/4 cup pine nuts, toasted
  13. Freshly ground black pepper
  14. 2 cups tomato based pasta sauce, Napoletana or similar
  15. 1/2 cup grated low fat mozzarella
  16. Italian parsley sprigs for garnish
  17. 1. Preheat oven to 180C. Spray a lasagna dish or baking dish with olive oil cooking spray.
  18. 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.
  19. 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.
  20. 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.
  21. 5. Bake for 30 minutes, or until golden and bubbling hot. Serve garnished with parsley, accompanied by a green salad.
  22. COOK'S TIPS
  23. 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.
  24. To avoid cannelloni tearing, drain carefully in a colander, then place on a clean teatowel, spaced to prevent sticking, to absorb all the water.
  25. Recipe from Quick, Light & Delicious