Vegetarian Cannelloni
Preparation time: 20 minutes
Cooking time: 1 hour 10 minutes
Serves 4-6
Butter or vegetarian margarine, for
greasing
1 tablespoon oil
1 onion, chopped
2 celery sticks, very finely sliced
1 carrot, finely chopped
1 tablespoon oregano
1 tablespoon tarragon
1 x 400 g (13 oz) can flageolet beans
1 x 375 g (12 oz) carton fresh mushroom
sauce
125 g (4 oz) baby curly kale, shredded
10 cannelloni tubes
150 ml single cream (optional)
250 g (8 oz) ricotta or mascarpone cheese
2 eggs, beaten
3 tablespoons freshly grated vegetarian
Parmesan cheese
Salt and pepper
Grease a 1.8 liter (3 pint) oven-proof
dish. Heat the oil in a large frying pan and fry the onion, celery and
carrot for 1 minute. Stir in the oregano and tarragon, then cover the
pan and cook over a low heat for 10 minutes, adding a splash of water
if they appear a little dry.
Stir in the flageolet beans, mushroom
sauce and kale. Season with salt and pepper and simmer for a further 10
minutes.
Spoon the filling into the cannelloni
tubes with a teaspoon and arrange them in the prepared dish. Add the
cream, if using, to the remaining vegetable mixture to soften it, and
pour it over the pasta.
Beat together the ricotta or mascarpone,
eggs and Parmesan and season well. Spread this mixture over the pasta
and cook in a preheated oven, 180C (350F) Gas Mark 4, for 45 minutes,
covering with foil if over-browning.
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