Tuscan Cannelloni
"A delicious vegetarian cannelloni. Filled with beans, blue cheese and sun-dried tomatoes."
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 8 sheets lasagna noodles (fresh or dried, cooked according to instructions)
- 1 lb tomato sauce or 1 lb tomato and basil pasta sauce
- 3 tablespoons parmesan cheese, grated
- 2 tablespoons fresh basil, chopped
-
For the filling
- 1 tablespoon olive oil
- 2 shallots, finely chopped
- 1 garlic clove, minced
- 10 ounces cannellini beans, drained
- 2 ounces sun-dried tomatoes, snipped into pieces
- 5 ounces dolcelatte cheese, roughly chopped (or other creamy blue cheese)
- 2 tablespoons fresh basil, chopped
- salt and pepper
directions
- Make the filling: Heat the oil in a small pan and cook the shallots and garlic until soft. Allow to cool.
- Crush the drained beans with a fork so that most are mashed, but a few retain their shape, then mix them with the shallots, garlic, sun-dried tomatoes, cheese and basil.
- Season well, taste and add more seasoning if necessary.
- Lay the lasagna sheets flat, divide the filling between them and roll up to enclose the filling. Put the cannelloni seam-side down into an oiled or buttered 11 x 8in ovenproof dish (they should fit snugly). Season then pour over the tomato sauce.
- Cover with foil and cook at 375F for 45-50 mins until the pasta is cooked and the filling is piping hot.
- Scatter the parmesan and basil over the top before serving.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
