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Clover Cannelloni bake

Cannelloni bake
(image source: https://brittskrabanek.com/)

Cannelloni bake

Recipe by Clem Pedro

For the filling:
200g pumpkin, cut into this cubes
6T olive pride olive oil
Salt and freshly ground black pepper to taste
250g Swiss chard, washed and roughly chopped
4 cloves of garlic, finely grated or chops
150g Clover mature cheddar, grated

For the Mediterranean inspired tomato sauce:
4T olive pride olive oil, extra if needed
1 medium sized brinjal, cut into small dice
5 baby marrow, cut into dice
1 red pepper, cut into strips
1 small onion, finely diced
3 cloves garlic
3T tomato paste
1 handful of basil, torn
1T fresh oregano, chopped
Salt and freshly ground black pepper to taste
1 cup of water
250g lasagne sheets blanched until soft and malleable

For the cheese sauce:
3T clover butter
2T cake flour
2 cups Clover fresh milk
100g Clover Tussers, grated
100g Clover white cheddar, grated
Salt to taste

Toss the pumpkin with 3T olive oil and some salt and freshly ground black pepper to taste. Roast in the oven t 180C until golden and brown and tender in the middle.
In a pan over a medium heat. Heat remaining 3T of olive oil before adding the spinach and cooking until soft. Add the garlic until that cooks through. About 2 minutes. Add the roasted pumpkin to the spinach and take off the heat to cool slightly. Once cooled, add the cheesed mix through.
Prepare the tomato sauce by heating the oil over a medium heat and adding the brinjals along with the marrow, red pepper and onion cooking until soft and cooked through. add the garlic and cook for another minute then stir through the tomato paste and basil cooking for a few minutes. Pour in the water and simmer for 5 minutes once seasoned.
Prepare the cheese sauce by heating the butter over a medium heat until melted. Add the flour and stir with the butter until it has a slightly toasted smell. Add the milk through and stir to form a smooth sauce. Bring to a gentle simmer then start adding the cheese. Stirring until smooth
Assemble the dish by rolling the cheesy, spinach mixture in the blanched lasagne sheets. Filling it like a cannelloni. Continue rolling all the other pasta sheets using the filling.
Add the tomato sauce to the bottom of a baking dish followed by the cannelloni then finally the cheese sauce.
Bake in the oven for 35 minutes or until slightly charred and bubbling on the top of the dish.




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