Vegetables Recipes - Cannellini Canelloni

Ingredients                                                                  

• 8 cannelloni tubes

• 450 g/1lb spinach

• 430 g/15 1/2 oz/1 large can cannellini beans, drained

• 25 g/1 oz/2 tbsp butter

• 1 garlic clove, crushed

• 25 g/1 oz/1/4 cup plain (all-purpose) flour

• 200 ml/7 fl oz/scant 1 cup milk

• 2.5 ml/1/2 tsp dried mixed herbs

• 5 ml/1 tsp yeast extract (optional)

• Salt and freshly ground black pepper

• 400 g/14 oz/1 large can chopped tomatoes

• 15 ml/1 tbsp tomato puree (paste)

• 50 g/2 oz Cheddar cheese, grated

• 50 g/2 oz/1/2 cup grated Parmesan cheese

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Method:

1. Cook the cannelloni in plenty of boiling salted water for about 15 minutes until tender. Drain, rinse with cold water and drain again. (If you use no-need-to-precook tubes omit this step.)

2. Wash the spinach in several changes of water, then cook without water in a non-stick, covered pan for 5 minutes until tender. Drain and finely chop.

3. Mash the cannellini beans and mix with the spinach. Melt the butter in a saucepan. Stir in the garlic and cook for 30 seconds only.

4. Blend in the flour and milk, bring to the boil and cook for 2 minutes, stirring until thickened.

5. Stir in the spinach and bean mixture and season with the herbs, yeast extract, if using, and salt and pepper to taste.

6. For ease, use a piping bag fitted with a large plain tube (tip) and pipe the stuffing mixture into the cannelloni tubes, or spoon it in.

7. Arrange in a greased ovenproof dish. Blend the tomatoes with the tomato puree and a little salt and pepper. Spoon over the tubes and sprinkle with the cheeses.

8. Bake in the oven at 180°C/350°F/gas mark 4 for 30 minutes or until piping hot, cooked through and golden on top.

Note: if using no-need-to-precook tubes, add 30 mil 2 tbsp water to the tomato mixture and cook for 35-40 minutes.