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Vegetable Cannelloni With Cream Sauce

Italian.Chef's picture
Ingredients
  Cannelloni/Lasagna sheets 16
  Spinach filling 1 Cup (16 tbs)
  Diced onion 1 1⁄4 Cup (20 tbs)
  Diced carrots 1 1⁄4 Cup (20 tbs)
  Crushed garlic 3 Clove (15 gm)
  Pepper 1⁄2 Cup (8 tbs), diced (Red/Yellow)
  Spinach 3⁄4 Pound (Preferably Fresh)
  Tofu 4 Ounce, crumbled
  Salt 1⁄4 Teaspoon
  Black pepper To Taste
  Liquid smoke 1⁄4 Teaspoon
  Parmesan cheese 1⁄4 Cup (4 tbs)
  Chicken stock 1 1⁄2 Cup (24 tbs)
  Bay leaf 1
  Onion 1⁄3 Cup (5.33 tbs), finley diced
  Garlic 1 Clove (5 gm), crushed
  Evaporated milk 3⁄4 Cup (12 tbs) (Low Fat)
  Flour 1 1⁄4 Tablespoon
  Nutmeg 1 Pinch
  Crushed garlic 1 Clove (5 gm)
  Parmesan 1⁄3 Cup (5.33 tbs)
  Garlic bread crumb topping 1 Cup (16 tbs)
  Oil 1⁄2 Teaspoon
  Bread crumbs 1⁄4 Cup (4 tbs)
  Parmesan cheese 1 Tablespoon
  Chopped parsley 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Cook in boiling water until firm to the bite (al dente).
Rinse with cold water and set aside.
Mean while, prepare filling.
Spray a large skillet with non stick vegetable spray.
Add vegetables and saute until softened, approx 3 minutes.
Add to above and cook until spinach has wilted.
Add to above and heat thoroughly.
Fill the pasta shells with stuffing and set aside.
Meanwhile, prepare the following sauce.
Reserve 1/2 cup stock.
Place ingredients into saucepan; bring to a boil, cover, and simmer 5 minutes.
Pour into food processor.
Add reserved chicken stock.
Process until smooth.
Return to saucepan.
Add to above, heat until a simmer, stirring often, for approx. 5 minutes.
Add to sauce until combined, and cook 2 more minutes.
Set aside.
Heat in skillet and stir well, until lightly browned.
Remove from heat.
Add and stir.
Unused topping can be frozen for later use.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Dish: 
Noodle
Ingredient: 
Pasta

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