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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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A delicious vegetarian cannelloni. Filled with beans, blue cheese and sun-dried tomatoes. 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 |
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:
1. Make the filling: Heat the oil in a small pan and cook the shallots and garlic until soft. Allow to cool.
2. 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.
3. Season well, taste and add more seasoning if necessary.
4. 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.
5. Cover with foil and cook at 375F for 45-50 mins until the pasta is cooked and the filling is piping hot.
6. Scatter the parmesan and basil over the top before serving.
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