Pumpkin And Spinach Cannelloni
From aussie_meat_pie 14 years ago
- 45-50 minutes to make
- Serves 4
Source - Matt Talbot
Ingredients
- 2 Cups of grated butternut pumpkin shopping list
- 2 Cups chopped spinach shopping list
- 2 Cups diced tomatoes shopping list
- 1 Cup corn kernels shopping list
- 2 Large flat mushrooms - sliced shopping list
- Handful of fresh basil & oregano - shredded shopping list
- 1 Tsp ground pepper shopping list
- 1 Tsp Minced chili shopping list
- 1 Tsp garlic powder shopping list
- 1 Tsp celery salt shopping list
- Half a white onion - chopped finely shopping list
- Half cup chopped Sun dried tomatoes shopping list
- 2 Tblsp Canola margarine shopping list
- 2 Tblsp sliced black olives shopping list
- 1 Cup of Homemade tomato sauce shopping list
- 1 Cup creamed corn shopping list
- 1 Tblsp dried mixed herbs shopping list
- 250 grams Cannelloni tubes shopping list
How to make it
- Fry for 1 minute on a very hot pan:
- Mushrooms
- Basil & oregano
- Pepper
- Chili
- Garlic powder
- Celery salt
- Onion
- Sun dried Tomatoes
- Canola margarine
- Black Olives
- Add to the Pan and cook on medium heat for five minutes:
- Pumpkin
- Spinach
- Tomatoes
- Corn Kernels
- Remove mixture from the pan and use it to stuff the cannelloni tubes.
- Lay them out neatly in a casserole dish and cover evenly with a mixture of:
- Homemade Tomato Sauce
- Creamed Corn
- Then top with the dried mixed Herbs.
- For a fan forced oven:
- Bake at 200 degrees for half an hour then 140 degrees until golden brown.
- For a standard oven:
- Bake at 210 degrees for 40 minutes then 150 degrees until golden brown.
The Rating
Reviewed by 6 people-
simply yummy
karlyn255
in Ypsilanti loved it
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Great and delicious.
Hi 5.
ED
spinach1948
in Dorchester-Boston loved it
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Love the combo of ingredients here, sounds wonderfully delicious! Thanks for the share!
juels
in Clayton loved it
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