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Vegetarian cannelloni
4 servings
Ingredients
12 large cannelloni
250 grams of grated manchengo cheese
Spinach and pore filling
1-2 tablespoons of olive
1 mashed clove of garlic
2 young onions, finely minced
2 pores, thinly sliced
1 red bell pepper, sliced
500 grams of spinach leaves, minced
200 grams of fresh cheese, drained
1 can (315 grams) of soft corn
2 teaspoons of paprika
Tomato sauce
1 tablespoon of olive oil
1 onion, minced
400 ml of tomato puree
2 tablespoons of dry white wine
Preparation
Filling: Heat oil in frying pan and sauté the garlic, onion and pores until they soften. Add the red bell pepper and spinach and sauté for 5 minutes at medium heat. Drain liquid. Place the mix in a large bowl mix with fresh cheese soft corn and season with paprika. With a spoon fill the cannelloni and place them on a greased pan. Set aside. Sauce: Heat oil in a pan at medium heat. Sauté the onions for 3-4 minutes or until soft. Pour the tomato puree and wine; let the sauce thicken for 10 minutes at low heat. Pour over the cannelloni, sprinkle with the grated cheese and bake for 40 minutes or until the cheese melts.
Note
Oven temperature 180C
Fresh pasta (just made) or dry from a package? Which is best? None of the two – they are only different -. Fresh pasta is more delicate and it turns bad after a couple days, however dry pasta lasts longer and is ideal for serving with spicy sauces.
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