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Cannelloni Ingredients 10 Cannelloni Tubes 40 ml Margarine 40 ml Cake Flour 500 ml Milk 250 ml Grated Cheddar Cheese 250 ml Ricotta Cheese 250 ml Mozzarella Cheese grated 10 ml Robertsons Coarse Black Pepper 10 ml Robertsons Italian Herbs Âź cup Parmesan Cheese grated Mushrooms (we like enoki for their fruity flavour) Vine Tomatoes

Instructions 1. Preheat your oven to 180 ÂşC. 2. Melt the margarine in a saucepan and whisk in the flour to make a roux. Continue whisking for 2 - 3 min. or until the roux turns a light brown colour. 3. Remove from heat and gradually add milk and whisk well after each addition to prevent lumps forming. 4. Return to heat, whisking until smooth until thickened. 5. Remove from heat again, then add the cheese and whisk until the cheese has melted and the sauce is smooth. Spoon some of the cheese sauce onto the bottom of your baking dish. 6. Mix together the ricotta and mozzarella cheese, pepper and herbs, then stuff the cannelloni tubes with this. 7. Arrange the stuffed tubes into the dish and pour over the rest of the cheese sauce. 8. Toss mushrooms and vine tomatoes in a little olive oil. 9. Place on top of the cannelloni. 10. Sprinkle the grated Parmesan over the dish and bake for 30 min. . until the cannelloni has cooked and the cheese is golden brown on top.

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