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Vegetable Cannelloni

Italian.Chef's picture
Vegetable Cannelloni has a grand taste. Vegetable Cannelloni gets its taste from pasta mixed with cheese and flavored with white wine. Vegetable Cannelloni is inspired by many restaurants worldwide.
  Instant cannelloni tubes 12
  Cheese 250 Gram, grated
  Olive oil 2 Teaspoon
  Garlic 1 Clove (5 gm), crushed
  Onions spring 2 , finely chopped
  Leeks 2 , thinly sliced
  Pepper red To Taste, sliced
  Spinach 500 Gram, chopped
  Cheese 200 Gram, drained
  Sweet corn 300 Gram
  Ground paprika 2 Teaspoon
  Olive oil 1 Teaspoon
  Onion 1 , chopped
  Tomato puree 500 Gram
  Dry white wine 2 Tablespoon

To make filling, heat oil in a frying pan over a medium heat.
Add garlic, spring onions and leeks and cook, stirring, for 4 minutes or until leeks are soft.
Add red pepper and spinach and cook, stirring, for 3 minutes or until spinach wilts.
Drain off liquid.
Transfer vegetable mixture to a large bowl, add cheese, sweet corn and paprika and mix well to combine.
Spoon filling into cannelloni tubes and place tubes side by side in a greased large ovenproof dish.
Set aside.
To make sauce, heat oil in a saucepan over a medium heat.
Add onion and cook, stirring, for 3 minutes or until onion is soft.
Stir in tomato puree and wine, bring to simmering and simmer for 4 minutes.
Pour sauce over cannelloni tubes, sprinkle with cheese and bake for 40 minutes or until pasta is tender and cheese is golden.

Recipe Summary

Difficulty Level: 
Main Dish

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Vegetable Cannelloni Recipe