Recipe

Vegetable Cannelloni Recipe

Add Step-by-Step Photos	Berenzvideodotcom / All my dishes 1 year, 10 months ago This dish is made with prepared cannelloni tubes, but may also be make by rolling ready-bought lasagne sheets Prep:10m Cook:45m Servings:6	Berenzvideo
	italian vegetarian

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valinkenmo

jenniferby

Ingredients

1 eggplant

1/2 cup olive oil (evo)

8 oz spinach

2 crushed garlic cloves

1 tsp ground cumin

1 cup chopped mushrooms

12 cannelloni tubes

salt and pepper

TOMATO SAUCE

1 tbsp olive oil

2 crushed garlic cloves

2 14 oz cans crushed tomatoes

1 tsp chopped basil (fresh is best don't even think about dried lol)

1/2 cup or more mozzarella,(I prefer fresh) or other melting cheese (be

adventurous)

Directions

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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Comments

wynnebaer 1 year, 10 months ago said:
Sounds really good.....:)

lunasea 1 year, 10 months ago said:
These look and sound really great, Peter. I am saving your recipe to try soon. Great post and thanks so much for sharing. Love your pics - they make me so hungry! I'll let you know when I make them....
Vickie

mekiess 1 year, 10 months ago said:
This looks really good, but I'm not sure about the Cumin. Why did you include it?

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