Vegetable Cannelloni With Cream Sauce Recipe
Ingredients
16 cannelloni shells or lasagna sheets 5" x4"
Spinach Filling
1 1/4 cups finely diced onion
1 1/4 cups finely diced carrots
3 cloves crushed garlic
1/2 cup red or yellow pepper, diced
3/4 lb. spinach (preferably fresh)
4 oz. tofu crumbled
1/4 tsp. salt
Black pepper to taste
1/4 tsp. liquid smoke (optional)
1/4 cup Parmesan cheese
1 1/2 cups chicken stock
1 bay leaf
1/3 cup onion, finely diced
1 crushed garlic clove
3/4 cup evaporated milk (low fat)
1 1/4 tbsp. flour
Salt and pepper to taste
Pinch of nutmeg
1 clove crushed garlic
1/3 cup Parmesan
Garlic Bread Crumb Topping
1/2 tsp. oil
1 crushed garlic clove
1/4 cup bread crumbs
1 tbsp. Parmesan cheese
1 tbsp. chopped parsleg
Directions
Cook in boiling water until firm to the bite (al dente).
Rinse with cold water and set aside.
Mean while, prepare filling.
Spray a large skillet with non stick vegetable spray.
Add vegetables and saute until softened, approx 3 minutes.
Add to above and cook until spinach has wilted.
Add to above and heat thoroughly.
Fill the pasta shells with stuffing and set aside.
Meanwhile, prepare the following sauce.
Reserve 1/2 cup stock.
Place ingredients into saucepan; bring to a boil, cover, and simmer 5 minutes.
Pour into food processor.
Add reserved chicken stock.
Process until smooth.
Return to saucepan.
Add to above, heat until a simmer, stirring often, for approx. 5 minutes.
Add to sauce until combined, and cook 2 more minutes.
Set aside.
Heat in skillet and stir well, until lightly browned.
Remove from heat.
Add and stir.
Unused topping can be frozen for later use.
Rinse with cold water and set aside.
Mean while, prepare filling.
Spray a large skillet with non stick vegetable spray.
Add vegetables and saute until softened, approx 3 minutes.
Add to above and cook until spinach has wilted.
Add to above and heat thoroughly.
Fill the pasta shells with stuffing and set aside.
Meanwhile, prepare the following sauce.
Reserve 1/2 cup stock.
Place ingredients into saucepan; bring to a boil, cover, and simmer 5 minutes.
Pour into food processor.
Add reserved chicken stock.
Process until smooth.
Return to saucepan.
Add to above, heat until a simmer, stirring often, for approx. 5 minutes.
Add to sauce until combined, and cook 2 more minutes.
Set aside.
Heat in skillet and stir well, until lightly browned.
Remove from heat.
Add and stir.
Unused topping can be frozen for later use.
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