Vegetarian Cannelloni Recipe

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.'

How to Make Jeenas Vegetarian Cannelloni Recipe

Gently fry the tomatoes and onions until they start to soften.

Add the carrots, water and zucchini/corgeutte and simmer stiring well.

Add garlic and keep simmering, mix well.

When all the vegetables start to soften add the tomato puree and a little salt (optional) to season.

Add sugar or agave (optional).

When the sauce is cooked turn off the heat and pour into a blender.

Place ricotta chees into a bowl.

Grate some parmesan into the bowl and one tablespoon of the sweet canellonni sauce, stir well.

Take a pan of hot boiling lightly salted water and lightly cook the dried cannelloni tubes for a few minutes.

You may need to do this in small batches.

Very carefully take out the cannelloni tubes with a blunt knife and leave the tube with the knife inside on a plate to cool slightly.

Once the tube has cooled enough to touch use a small spoon to stuff the tubes with the ricotta filling.

Place all the tubes into a small oven dish.

Use the left over ricotta cheese filling to fill between the gaps of the cannelloni tubes.

Grate a little parmesan cheese on top.

Cover with the vegetable sauce.

Grate some cheddar cheese.

Cover with tin foil and place into a hot oven at 180C for approximetly 15-20 minutes.

Enjoy Jeenas delicious sweet tomato and carrot ricotta cannelloni recipe.

See my Pasta Recipe Index Page for more delicious pasta recipes.