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Vegetable Cannelloni

salad.queen's picture
Ingredients
  Onion 1 Medium
  Corn oil 2 Tablespoon
  Peeled tomatoes 14 Ounce (1 Can, 397 Gram)
  Marmite 2 Teaspoon
  Frozen chopped spinach 6 Ounce, thawed (175 Gram)
  Egg 1 , well beaten
  Brown breadcrumbs 2 Ounce (50 Gram)
  Grated parmesan cheese 1 Ounce (25 Gram)
  Seasoning To Taste
  Savoury white sauce mix/Onion sauce mix 1 Ounce (25 Gram)
  Cannelloni tubes 10 , uncooked
  Milk 1 Pint (300 Milliliter)
Directions

1. Chop the onion and place in a saucepan with the oil; cook for 5 minutes without browning.
2. Add the tomatoes and Marmite, stir, and cook gently for 5 minutes.
3. Take out 6 tablespoons of the mixture and place in a bowl.
4. Spread the remainder in an ovenproof dish just large enough to take the cannelloni in a single layer.
5. Squeeze the water out of the spinach, add to the tomato in the bowl with the egg, breadcrumbs, Parmesan and seasoning.
6. Using a small spoon or knife, stuff this mixture into the cannelloni and arrange in the dish.
7. Make up the sauce with the milk according to the directions on the packet and pour evenly over the cannelloni to completely cover.
8. Sprinkle with a little extra cheese if liked.
9. Bake in the centre of a moderately hot oven (200°C, 400°F, Gas Mark 6) for 30 minutes.
10. Serve with a tossed green salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes
Servings: 
2

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