Vegetable Cannelloni
From berenzvideodotcom 17 years ago
- 45 minutes to make
- Serves 6
This dish is made with prepared cannelloni tubes, but may also be make by rolling ready-bought lasagne sheets
Ingredients
- 1 eggplant shopping list
- 1/2 cup olive oil (evo) shopping list
- 8 oz spinach shopping list
- 2 crushed garlic cloves shopping list
- 1 tsp ground cumin shopping list
- 1 cup chopped mushrooms shopping list
- 12 cannelloni tubes shopping list
- salt and pepper shopping list
- tomato sauce shopping list
- 1 tbsp olive oil shopping list
- 2 crushed garlic cloves shopping list
- 2 14 oz cans crushed tomatoes shopping list
- 1 tsp chopped basil (fresh is best don't even think about dried lol) shopping list
- 1/2 cup or more mozzarella,(I prefer fresh) or other melting cheese (be shopping list
- adventurous) shopping list
How to make it
- Cut the eggplant into small dice
- Heat the oil in a skillet. Add the eggplant and cook over a medium heat, stirring frequently, for 2 - 3 minutes
- Add the spinach, garlic, cumin, and mushrooms. Season and cook, stirring, for 2 - 3 minutes. Spoon the mixture into the cannelloni tubes and place in an ovenproof dish in a single layer.
- To make the sauce, heat the olive oil in a saucepan and stir-fry the onion and garlic for 1 minute. Add the tomatoes, superfine sugar, and chopped basil and bring to a boil. Reduce the heat and simmer for about 5 minutes. Pour the sauce over the cannelloni tubes.
- Arrange the cheese on top of the sauce and cook in a preheated oven at 375 F for 30 minutes, or until the cheese is bubbling and golden brown. Serve immediately.
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