Tomato Sauce
- 1/3 cup [80 mL] butter
- 1/3 cup [80 mL] flour
- 3 cups [750 mL] milk
- 28 ounces [796 mL] crushed tomatoes
- 1/4 teaspoon [1 mL] basil
- 1/4 teaspoon [1 mL] oregano
- 1/2 teaspoon [2.5 mL] salt
- 1/2 teaspoon [2.5 mL] pepper
Pasta
- 1/2 box cannelloni pasta
- Water
- 1 teaspoon [5 mL] salt
- 1 teaspoon [5 mL] oil
Vegetable Stuffing
- 2 tablespoons [30 mL] butter
- 3/4 cup [190 mL] diced celery
- 1 cup [250 mL] thinly sliced leek
- 3/4 cup [190 mL] zucchini dices
- 1 cup [250 mL] shredded cabbage
- 2 cups [500 mL] sliced mushrooms
- 1 1/2 cups [375 mL] cooked broccoli, grossly chopped
- 1 cup [250 mL] freshly grated Parmesan cheese
- 1 teaspoon [5 mL] Worcestershire sauce
- 1 teaspoon [5 mL] Tabasco sauce
Stuffed Cannelloni
- 1 cup [250 mL] grated Mozzarella cheese
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Tomato Sauce
- In a casserole, melt butter.
- Mix in flour; cook, over medium heat, for 1 to 2 minutes.
- Pour in milk; add tomatoes, asil, oregano, salt and pepper.
- Cook to thicken sauce, for approximately 15 minutes, stirring.
- Cover casserole; set aside.
Pasta
- Cook pasta in hot, boiling water, salt and oil for approximately 10 minutes; drain and set aside.
Vegetable Stuffing
- In a large frypan, melt butter; cook celery dices.
- Mix in leek slices, zucchini dices, shredded cabbage and sliced mushrooms.
- Cook for 5 minutes; mix in chopped broccoli.
- Take away from heat; frist mix in grated Parmesan cheese, then Worcestershire and Tabasco sauces.
Stuffed Cannelloni
- Stuff cooked pasta with vegetable mixture.
- Spread the bottom of a large oven-proof dish with 1 cup [250 mL] tomato sauce.
- Top with stuffed cannelloni.
- Cover with remaining sauce.
- Sprinkle all over with grated Mozzarella cheese.
- Bake in a preheated 350°F [180°C] oven, for 30 minutes.
- Serve immediately.
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