A Vegetable Cannelloni for Meatless Mondays
Pasta is the default dish for any get-together. Dishes like Pinoy spaghetti, baked macaroni, or creamy carbonara are common buffet-table sights. On rare occasions, a tray of lasagna makes an appearance. However, its laborious reputation causes exclusion from most menus. So instead of the layered dish, why not prepare equally impressive baked cannelloni?
Fillings like minced meat or spinach and cheese are a no-fail. You can skip dried cannelloni pasta and just repurpose your lasagna sheets to make tubes. It's a widely accepted trick that many professionals prefer. Are you ready to try this fuss-free cannelloni recipe?
Once noodles boil, stir for 2 minutes to keep them from sticking, then cook until al dente.
- 200 g large lasagna sheets
- 6 tbsp olive oil
- 2 onions, minced
- 2 pcs Knorr Chicken Cubes
- 2 cups cream
- 200 g spinach leaves, blanched in boiling water
- 1 can stewed or cooked tomatoes (optional)
- grated mozzarella or quick-melting cheese, for topping
Cannelloni can take lasagna’s place easily. It requires simple prep work, and you’ll likely have fun rolling the logs. Have you ever heard of a baked pasta dish that only needs eight ingredients? Plus, it’s customizable depending on what you already have on hand. Cream cheese, mushrooms, leftover roast chicken, or shredded beef would make amazing additions. Feel free to experiment with flavors!
- Egg Free
- Nut Free
- Suitable For Pregnancy