Pretty proud of this one. Went up to Kowai after the quake and just took what we had in the cupboard and managed to make a pretty decent dinner out of it!
CARROT AND COURGETTE CANNELLONI
A twist on a popular Italian dish- not as rich and full of more veges! Quick and easy to make and delicious! The feta adds a surprisingly creamy element to it.
3 courgettes
6 cloves of garlic
half a packet of feta
1 bottle of passata or 2 cans of diced tomatoes
2 capsicums (any colour)
1 chilli
1 packet of canneloni tubes
Grate the carrots and corguettes, dice the garlic and saute the mixture until the veges are soft. They will release a lot of liquids, thats fine just save it and add it to the sauce.Remove mixture from the heat and transfer to a bowl. Crumble and add the feta to the mixture and let cool.
Thinly slice the capsicum and the chilli- if you don't like spicy food then remove the seeds but i keep them in. In the same frying pan fry up the peppers an hilli until almost soft. Add the tomatoes and let simmer while you stuff the tubes.
By now the mixture should have cooled enough for you to handle it. I use my fingers but a piping bag if you have one is also an option. Stuff the tubes evenly with the filling mixture and assemble in a shallow baking dish in rows (you may have a bit left over- its ok to make a second row above. when all the tubes are full, pour the sauce over everything ensuring that all the tubes are covered so they will cook. Sprinkle cheese on top and if you are feeling adventurous you can put blobs of cream cheese on top of that!
Bake in the oven at 200 degrees for roughly 30 mins or until the pasta is soft when you poke a knife through it.
Leave for 10 mins before serving to allow it all to consolidate so it is easier to serve!
Apologies I did not have my camera on me when making this so no pictures but I will make it again soon and will be sure to add the images then!
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