Our Veggie Eats

All about the food we eat at home, pack in our lunch boxes, and try everywhere else…. And feel it's blog worthy!

Vegetarian Cannelloni without Ricotta

on October 10, 2012
Vegetarian Cannelloni without Ricotta

Vegetarian Cannelloni

I have lost count of the number of times I buy random things at the grocery store. One such casualty was a box of cannelloni pasta. All vegetarian cannelloni recipes I had seen so far were heavy on ricotta cheese. Not being a big fan of ricotta, the box of cannelloni stayed on the shelf for well over a month. Having been gently reminded by my husband that there were pantry items to be used, I figured it was time.

Inspired by a dish made by Jamie Oliver on one of his shows, I stuffed the cannelloni with vegetables. I sautéed onions, eggplant, tomatoes, white beans, ginger, garlic with seasonings (crushed red pepper flakes, Indian spice mix garam masala)  to create a mash that I then piped into the cannelloni. I used leftover butternut squash soup and tomato purée as the sauce base and topped the casserole dish with a gentle sprinkling of mozzarella and parmesan cheese. It was absolutely gorgeous when it came out of the oven. No points for guessing that when this dish went into her lunchbox, the entire thing was eaten and she came home and asked if there were any leftovers! And she NORMALLY does not like eggplant!


1 pkg oven ready cannelloni

1 large Italian eggplant cubed

4 tomatoes finely chopped

1 big onion finely chopped

4 cloves garlic minced

1/2 inch piece of ginger crushed

cooked white beans about 2 cups

garam masala 1 tsp

red pepper flakes 1 tsp

olive oil 2 T

Parmesan cheese 1/4 cup

mozzarella cheese 1/4 cup

marinara sauce 3 cups approx ( I used a mix of butternut squash soup and tomato puree)

salt to taste

1. Preheat oven to 200C. In a saucepan, saute onions, ginger and garlic in olive oil on medium heat.  Season with salt and red pepper flakes.

2. Add eggplants and sprinkle some water. Cover and cook until tender about 8-10 minutes.  Stir occasionally to prevent burning.

3. Add the tomatoes and cook until soft.

4. Stir in white beans. Season with garam masala. Add some water or vegetable stock and cook for about 5 minutes. Let the mix cool a bit before blending. Blend into a smooth paste with enough water or vegetable stock.

5. Add a layer of sauce to the bottom of a casserole dish. Pipe each cannelloni with the vegetable puree and layer them on top of the sauce in the casserole.

6. Cover the top of the cannelloni completely with marinara sauce.

7. Sprinkle shredded mozzarella and parmesan cheese and cover the casserole with tin foil. Bake covered for about 30 minutes or follow the directions on the cannelloni box.


2 responses to “Vegetarian Cannelloni without Ricotta

  1. Somer says:

    Oh wow, that really does look good! I’ll have to try it out when I’m done with the Vegan MOFO frenzy! 🙂

  2. ScrunchMunchVeggieLunch says:

    Thanks Somer. It’s easy to make and good to eat 🙂

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