Recipes

VEGETABLE CANNELLONI
  • Ingredients
  • 1 full load of pasta dough made into cannelloni
  • 1 cup mozzarella cheese, grated
  • LEEK AND SPINACH FILLING
  • 2 teaspoons olive oil
  • 1 clove garlic, crushed
  • 3 whole green onions, finely chopped
  • 3 leeks, thinly sliced
  • 1 red pepper, thinly sliced
  • 1 pound fresh spinach, chopped
  • 1 cup ricotta cheese, drained
  • 1 (10 ounce) can creamed sweet corn
  • 2 teaspoons ground paprika
  • TOMATO SAUCE
  • 1 teaspoon olive oil
  • 1 onion, chopped
  • 14 ounces canned tomato puree
  • 2 tablespoons dry white wine
Directions
  1. Make cannelloni according to instructions for cutting pasta shapes in the Making Pasta chapter
  2. You'll need about 18 squares, 4 x 4-inches
  3. Cook the pieces of pasta, a few at a time if necessary, until al dente
  4. Drain and rinse under cold water, then lay out on double-thick paper towels
  5. Preheat the oven to 350? F
  6. To make filling, heat oil in a frying pan over a medium heat
  7. Add garlic, green onions and leeks and cook, stirring frequently, for 4 minutes or until leeks are soft
  8. Add red pepper and spinach and cook, stirring frequently, for 3 minutes or until spinach wilts
  9. Drain off liquid
  10. Transfer vegetable mixture to a large bowl, add ricotta cheese, sweet corn and paprika and mix well to combine
  11. Spoon filling into cannelloni tubes and place tubes side-by- side in a large, greased ovenproof dish
  12. Set aside
  13. To make sauce, heat oil in a saucepan over a medium heat
  14. Add onion and cook, stirring frequently, for 3 minutes or until onion is soft
  15. Stir in tomato puree and wine, and simmer for 4 minutes
  16. Pour sauce over cannelloni tubes, sprinkle with mozzarella cheese and bake for 40 minutes or until pasta is tender and cheese is golden.


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