Wednesday, 14 May 2014

Spinach and Carrot Cannelloni

Cannelloni is a surprisingly easy dish to cook for one.  I had made some tomato and pesto soup the other day and the leftovers were in the fridge.  It occurred to me that it would also make a really good pasta sauce. 

Vegetarian Cannelloni
But I had no cream cheese, no goats cheese, no mince, nothing traditional for a cannelloni filling in the house.  So why not vegetables.  Why not?  You know what, it didn't just work, it was delicious!

A great idea for fussy kids not keen on vegetables (or even adults!)

Spinach and Carrot Cannelloni - Serves 1 adult or 2 children


1/2 a carrot, peeled and grated
20g, 2/3oz Fresh spinach, finely shredded
2 tbsp Single cream (light cream) but any cream could be used
30g, 1oz Extra mature (extra sharp) cheddar
200-250g 7-9oz of homemade tomato and pesto soup
4 tubes cannelloni.  Mine were quite small, weighing 45g, 1.5oz.  Make sure you choose the dried kind which can be cooked without precooking


Mix the grated carrot, spinach, cream and grate in a third of the cheese.

Preheat the oven to 200oC / 400F.  With your fingers (the messy bit), shove the filling inside the tubes.

Pour a spoonful of the soup into the base of the baking dish, put the cannelloni on top, finish with more soup and then the rest of the cheese grated on top.

Check pack instructions but it should take about 30-40 minutes to cook until bubbling, browned and the cannelloni are cooked through.

Make it Thrifty

A completely different dish from leftovers.  What could be thriftier than that?

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