Cannelloni For Supper
I like cannelloni but don’t often cook it. There are no fast ways to fill up all those pasta tubes! And if you make a cheese sauce too it can seem like all too much work. But for some reason it is a really delicious dish. The pasta surrounding the filling and then being covered in a cheesy sauce is undoubtedly a lovely combination.
Cannelloni can seem like too much trouble to cook, but this recipe is quite easy and very delicious!
And once it is in the oven – it bakes while you can get on with something else – like relaxing with a glass of wine!
Meal With Friends
Cannelloni is ideal for an informal Saturday night dinner with friends – or the family. Whenever you decide to have it – it is not the best supper when you want to make a meal in a hurry – so lets just call this slow food – but not so slow it is over complicated. This particular recipe avoids any cooking of a cheese sauce since it uses ricotta cheese instead.
So Many Ways To Cook Pasta
It is of course in many ways similar to lasagna and yet it tastes different. Some might ask what is the point of different pasta shapes when it is all made out of the same stuff.
For this recipe I decided to try something a little different from the other pasta dishes I have made and away from the standard cannelloni recipe. It also means you don’t have a cheese sauce to make – but just pour chopped tomatoes tomato and ricotta over the prepared cannelloni.
There is quite a lot of vegetable chopping. I don’t know about you but I find slicing and chopping up vegetables is often a pleasant experience – especially if they have come from your garden or a loved local grower! But even if they have come from the supermarket it is still wonderful spending a few minutes with nature’s essential produce. After all where would be without it?
I hope you enjoy this recipe. Do drop by and let me know what you think and of any variations you have tried.
- 1 tablespoon olive oil
- 1/2 small butternut squash
- 1 carrot
- 1 courgette
- 3 pieces frozen spinach
- 2 x 400g tins chopped tomatoes
- 250 g ricotta cheese
- 125 g mozarella cheese
- pinch nutmeg
- 12 cannelloni pasta tubes
- Peel the butternut squash and chop into small pieces
- Heat the oil in a large heavy bottomed saucepan
- Add the squash and turn down low
- Dice the carrot and add to the pan
- Dice the courgette and add to the pan
- Add a couple of tablespoons of water
- Sweat the vegetables until they start to soften
- Add 3/4 of 1 tin of chopped tomatoes
- Add the pinch of nutmeg
- Continue cooking until vegetables are soft - about 30 minutes
- Add a bit more water if it becomes too dry
- Add the 1/4 tin of tomatoes to the bottom of a baking dish
- Pre-heat the oven to 200 degrees C
- Using a small spoon, fill each of the pasta tubes with the mix
- Place each filled tube in the baking dish
- Cover with the ti of tomatoes, spreading evenly
- Spread the ricotta cheese over the top
- Slice the mozzarella cheese and place over the top
- Bake in the oven for about 40 minutes
- Serve with a green salad