Pasta, Noodles and Rice Recipes - Vegetable Cannelloni Recipe

Ingredients

Serve 4-6

• 1 tablespoon oil

• 1 onion, chopped

• 2 celery sticks, very finely sliced

• 1 carrot, finely chopped

• 1 tablespoon oregano

• 1 tablespoon tarragon

• 400 g/13 oz can flageolet beans

• 375 g/12 oz carton fresh mushroom sauce

• 125 g/4 oz baby curly kale, shredded

• 10 no pre-cook cannelloni tubes

• 150 ml/1/4 pint single cream (optional)

• 250 g/8 oz ricotta or mascarpone cheese

• 2 eggs, beaten

• 3 tablespoons freshly grated Parmesan cheese

• salt and pepper

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Method:

1. Heat the oil in a large frying pan, add the onion, celery and carrot, and fry for 1 minute.

2. Stir in the oregano and tarragon, then cover the pan and sweat the vegetables for 10 minutes, adding a splash of water if they appear a little dry.

3. Stir in the flageolet beans, mushroom sauce and kale. Season with salt and pepper and simmer for a further 10 minutes.

4. Pipe or spoon the filling into the cannelloni tubes and arrange them in a buttered 1.8 liter/3 pint ovenproof dish. Add the cream, if using, to the remaining vegetable mixture to soften it, and pour over the pasta.

5. Beat together the ricotta or mascarpone, eggs and Parmesan, and season well.

6. Spread over the pasta and cook in a preheated oven, 180°C (350°F), Gas Mark 4, for 45 minutes, covering with foil if over-browning. Serve immediately.