Vegetable Cannelloni With Cream Sauce
|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|
|Black pepper||To Taste|
|Liquid smoke||1⁄4 Teaspoon|
|Parmesan cheese||1⁄4 Cup (4 tbs)|
|Chicken stock||1 1⁄2 Cup (24 tbs)|
|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|
|Crushed garlic||1 Clove (5 gm)|
|Parmesan||1⁄3 Cup (5.33 tbs)|
|Garlic bread crumb topping||1 Cup (16 tbs)|
|Bread crumbs||1⁄4 Cup (4 tbs)|
|Parmesan cheese||1 Tablespoon|
|Chopped parsley||1 Tablespoon|
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.
Heat in skillet and stir well, until lightly browned.
Remove from heat.
Add and stir.
Unused topping can be frozen for later use.