Sweet Carrot and Tomato Ricotta Cannelloni Recipe
If you want to cook a pasta recipe for someone who does not like eating many vegetables then this recipe is definitely for you.
My vegetarian cannelloni recipe uses a combination of fresh vegetables whipped up into a sweet carrot and tomato sauce; I stuff the pasta with a ricotta and Parmesan filling and grate fresh cheddar cheese on top.
This is a huge hit in our house and it does not take long to cook. It is healthy and contains more vegetables than you would believe by taste alone, this is why it is perfect for people who are not big vegetable fans.
The sweet cannelloni sauce and ricotta cheese compliment each other so good, you really feel like you are having a naughty but nice dish when you eat my vegetarian cannelloni recipe.
I cooked my cannelloni for two people but you can double the ingredients for more people if you like.
Ingredients for Jeenas Vegetarian Cannelloni Recipe
1-2 Tomatoes (chopped)
1/4 Medium Onion (diced)
1/4- 1/2 Zucchini/Corgeutte (grated)
1 Small Garlic (minced)
1 Small Carrot (grated)
3 Tbsp Water
1 Large tsp Tomato Puree
1 Tub Ricotta Cheese
Parmesan to Grate
Salt (optional)
Cannelloni Tubes
1-2 Tbsp Agave Syrup or Light Brown Sugar (optional)
Cheddar to Grate
Olive Oil
'note...you can fill dried cannelloni tubes with out pre cooking them but you will need to add more water to the sauce so that the sauce does not dry up in the oven.'
Gently fry the tomatoes and onions until they start to soften.
Add the carrots, water and zucchini/corgeutte and simmer stiring well.
When all the vegetables start to soften add the tomato puree and a little salt (optional) to season.
Grate some parmesan into the bowl and one tablespoon of the sweet canellonni sauce, stir well.
You may need to do this in small batches.
Once the tube has cooled enough to touch use a small spoon to stuff the tubes with the ricotta filling.
Grate some cheddar cheese.
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