Veg Cannelloni

This dish is made with prepared cannelloni tubes, but may also be make by rolling ready-bought lasagne sheets with fresh vegetables and cheese for stuffing.

Preparation Time: 20 mins                                Cooking Time:30 mins

Serve:4-5

Ingredients 

• 1 medium zucchini, sliced thinly


• 150g chargrilled red capsicum, thinly sliced


• 80g chargrilled eggplant, drained and chopped


• 1/3 cup semi-dried tomatoes, drained and chopped


• 100g ricotta cheese


• 12 instant cannelloni tubes


• 570g jar pasta sauce


• 3/4 cup grated mozzarella cheese

Method

1. Cook Cannelloni according to packet instructions. Keep aside.


2. Preheat oven to 180°C.


3. Heat a pan . Lightly oil zucchini and cook on both sides until tender. Roughly chop.


4. Combine zucchini, capsicum, eggplant, tomatoes, and ricotta in medium bowl, mix well.


5. Spoon mixture into cannelloni tubes.


6. Place in a lightly oiled ovenproof dish.


7. Pour over tomato sauce to cover and top with cheese.


8. Bake for 30 minutes or until cannelloni is tender and cheese is golden brown. Serve with leafy green salad, if desired.