Vegetable Cannelloni

Fix.and.Freeze.Foods's picture

Oct. 12, 2011


Cannelloni tubes 12
Tomatoes 1/2 Pound , peeled and chopped
Cheddar cheese 4 Ounce , grated
White breadcrumbs 4 Ounce
Parsley 1 Tablespoon , chopped
Salt To Taste
Black pepper To Taste , freshly ground
Egg 1 , beaten
Tomatoes 14 Ounce , chopped
Dried oregano 1 Teaspoon



1) Preheat the oven to 350°F.

2) In a pot, bring the salted water to boil and dip the cannelloni for 5 minutes or until soft.

3) Strain and rinse the cannelloni under cold running water drain well and dry on paper towels.


1) In a bowl, mix together tomatoes, cheese, bread crumbs, parsley, seasoning and egg, mix well.

2) Stuff the cannelloni tubes with tomato mixture.

3) Arrange the cannelloni in a single layer in an ovenproof dish.

4) Spoon the canned tomatoes over the cannelloni and dredge with oregano.


5) Cover the dish with a foil.

6) Bake in oven for 1 hours until heated through.

7) If you wish to freeze the dish, then do so at this stage. Allow to cool, seal, label and freeze the container.


8) Serve hot garnished with chopped parsley if desired.

9) If using the frozen cannelloni, bake in foil, in a preheated moderate oven for 1 hour or until heated through.

10) Serve as mentioned in step 8.

Recipe Summary

Difficulty Level: Easy
Cook Time: 65 Minutes
Ready In: 65 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 863Calories from Fat 137

 % Daily Value*

Total Fat 15 g23.1%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 493 mg20.54%

Total Carbohydrates 140 g46.7%

Dietary Fiber 9 g36%

Sugars 11 g

Protein 31 g62%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet