1 large leek
1 medium onion
olive oil for frying
125g (4 oz) mushrooms, very finely chopped
125-175g (4-6oz) cheese, grated
1 small onion, very finely chopped
400g can tomatoes
1 vegetable stock cube
300 ml (1/2 pint) hot water
a dash of vegetarian worcheshire sauce
Chop leek and medium onion very finely, and fry them in a little olive oil until soft. Add cheese and mushrooms, and cook until the cheese has melted. Allow to cool.
Fry the small onion in a little olive oil until brown. Add tomatoes and the stock cube mixed with hot water and worcheshire sauce, mixing well. Simmer until mixture has reduced by half.
Fill the cannelloni shells with the leek and cheese mixture. Pour a little of the tomato mixture into an oven proof dish, lay the cannelloni ontop of this, and top with remaining sauce. Bake for about 25-30 mins.
Leek & Mushroom Cannelloni December 12, 2008
Spinach (about 1/4 cup chopped fresh or defrosted frozen)
Tub of Riocotta cheese
Jar of spaghetti sauce
Tin of evaporated milk
1c grated cheese
Salt and pepper
1/4 ts Cardamon
1c grated cheese extra
1). Slice eggplant (I only used about 1/4 of a huge one, you can use more), brush with oil and place on a tray in the oven to roast a little.
2). Finely chop mushrooms, add to a mixing bowl with the spinach, cheese, scooped out avocado and spices.
3). When eggplant is browned, chop (or rather smoosh) into small pieces and add to the mix. Make sure mixture is well combined.
4). Mix the pasta sauce with the evaporated milk (I used a whole jar of sauce and about half a tin of milk), and pour about 1/4 of this into a baking dish to cover the bottom.
5). Fill the cannelloni cases with the mushroom mixture (a fork works well as you can poke it down), and place them in the sauce filled dish… allow a small space between the cannelloni. Once the dish is filled with one layer of cannelloni, put the remaining sauce mix over the top to cover.
6). Bake about 10 mins, then top with grated cheese if you wish and put in for another 10 mins.
2 cloves garlic, crushed
1 medium onion, finely chopped
1 medium red capsicum, finely chopped
1 medium green capsicum, finely chopped
1 tablespoon fresh chopped oregano
1 tablespoon fresh chopped basil
1 x 440 g tin four bean mix, drained and rinsed
1 tablespoon tomato paste
12 instant cannelloni shells
1 x 425 g jar chunky pasta sauce
Fry onion and garlic until soft. Add the capsicum and cook for a further 3 minutes. Add herbs, tomato paste and half the beans. Mash or process the remaining beans, and add those to the onion mixture.
Spoon the mixture into cannelloni shells. Pour about 1/4 of the mixture into a heatproof dish, then lay the filled shells on top, cover with remaining sauce.
Bake for approximately 25 minutes at 190°C.
(Recipe from http://www.phpbber.com/phpbb/viewtopic.php?t=207&mforum=yummystuff)