This perfect pasta cannelloni recipe will become THE family favourite. This is so delicious and good for you and even the kids eat it!
Serves 4
egetarian Cannelloni, you need:
800g chopped fresh tomatoes (or 2 cans of Ceres Organics tomatoes)
1 teaspoon each of dried basil, oregano and rosemary
2 cups chopped fresh baby spinach leaves
500g of cottage Cheese
1 box cannelloni tubes
1 onions, finely chopped
2 large chopped garlic cloves
100g parmesan, freshly grated
salt, pepper, olive oil
Preheat the oven to 180 degrees.
Cook tomatoes with a generous dollop of olive oil and add basil, oregano and rosemary. Let the mixture simmer until the tomatoes are soft and you have an almost sauce-like consistency.
Pour some olive oil in a pan and add onions and garlic and let them fry gently until the onions are soft and the onions are golden. Let this mixture cool.
Once cool, add 3/4 of the parmesan, a bit of pepper and salt, the spinach and the cottage cheese in a bowl and stir gently until well mixed. Stuff the cannelloni tightly with this mixture while trying not to break them.
Prepare a lasagne dish and pour a little of the tomato sauce into the bowl and spread evenly. Lay your cannelloni gently on the sauce and pour the rest of the tomato mix over the cannelloni. Now sprinkle the rest of the parmesan.
Bake for 40 mins until cheese is golden or pasta is cooked.
“My kids just love this!” Mel Hadfield, via email