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Vegetarian Cannelloni

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
     

  1. 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.

  2. Stir in the flageolet beans, mushroom sauce and kale. Season with salt and pepper and simmer for a further 10 minutes.

  3. 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.

  4. 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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