This week's Meatless Monday recipe is Canneloni. I usually make it with meat sauce, but I did veggie today and it was just as good. I know the picture looks bad but I didn't think to take one until I already had it in the container for leftovers. Oops! Don't let the picture fool you, it's delish!
Veggie Canneloni
Sauce:
1/2 large onion, diced
2 T. garlic, chopped
1 package mushrooms, chopped
1 T. dried basil, oregano
salt and pepper to taste
1 large can crushed tomatoes
1 normal sized can Italian stewed tomatoes
--Saute garlic, onion, and mushrooms in olive oil. Add spices and mix thoroughly. Add stewed and crushed tomatoes, mix well, and let simmer for 30 minutes or so to allow all the flavors to come together. Taste to check seasonings after the sauce has simmered and add more salt if needed. You could also scrap this recipe all together and use jarred sauce and add mushrooms.
1/2 large onion, diced
2 T. garlic, chopped
1 package mushrooms, chopped
1 T. dried basil, oregano
salt and pepper to taste
1 large can crushed tomatoes
1 normal sized can Italian stewed tomatoes
--Saute garlic, onion, and mushrooms in olive oil. Add spices and mix thoroughly. Add stewed and crushed tomatoes, mix well, and let simmer for 30 minutes or so to allow all the flavors to come together. Taste to check seasonings after the sauce has simmered and add more salt if needed. You could also scrap this recipe all together and use jarred sauce and add mushrooms.
1 package canneloni shells
--Boil in salted water, drain, and set aside to cool while you make the filling.
Filling:
1 container ricotta cheese
1/2 cup grated parmesan
1 egg
1/2 cup (or so) chopped frozen spinach, thawed and squeezed of water
salt and pepper
--Combine all ingredients and place into a large ziplock baggie. Cut off the tip and squeeze filling into each of the cooled pasta shells. Place in a greased 9x13 pan.
--Boil in salted water, drain, and set aside to cool while you make the filling.
Filling:
1 container ricotta cheese
1/2 cup grated parmesan
1 egg
1/2 cup (or so) chopped frozen spinach, thawed and squeezed of water
salt and pepper
--Combine all ingredients and place into a large ziplock baggie. Cut off the tip and squeeze filling into each of the cooled pasta shells. Place in a greased 9x13 pan.
Top canneloni with the sauce and cover with foil. Bake in a 350 degree oven for 30 minutes, or until it is bubbly and delicious. Top with 1 package shredded mozzarella cheese and place back in the oven to melt. Serve with salad and garlic bread then take a trip to Tappy's Frozen Yogurt for dessert!
1 comment:
I like the last step the best.
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