Roasted Vegetable Cannelloni Bake
On the weekend, Iron Chefs David, Jason, Rob and myself got together for a bit of cooking before a night out at the movies. We wanted something pretty basic so we could just prepare it, chuck it in the oven and relax a little. I thought some kind of pasta bake or cannelloni would be the best option for that. We choose a recipe on Taste.com.au for roast vegetable cannelloni.
This looked a little more interesting that your standard spinach and ricotta cannelloni, and it seemed pretty basic to make. However, what may seem simple actually took us 2.5 hours to make! We were having a good old laugh when we saw that the recipe preparation time stated 20 mins and cooking time 30 mins! The main thing that stuffed us up was the char-grilling of the vegetables. We didn’t have a BBQ or grill, so we had to oven roast them which took longer.
Iron Chef Rob did most of the work, and they were a great success. So deliciously tasty accompanied by Iron Chef David’s lovely garden salad. Another successful cook off complete!
Roast Vegetable Cannelloni Bake
1 medium zucchini, sliced thinly
150g chargrilled red capsicum, thinly sliced
80g chargrilled eggplant, drained and chopped
1/3 cup semi-dried tomatoes, drained and chopped
100g ricotta cheese
12 instant cannelloni tubes
570g jar pasta sauce
3/4 cup grated mozzarella cheese
1. Preheat oven to 180°C.
2. Heat chargrill plate to medium-high. Lightly oil zucchini and cook on both sides until tender. Roughly chop.
3. Combine zucchini, capsicum, eggplant, tomatoes, and ricotta in medium bowl, mix well. Spoon mixture into cannelloni tubes. Place in a lightly oiled ovenproof dish. Pour over sauce to cover and top with cheese.
4. Bake for 30 minutes or until cannelloni is tender and cheese is golden brown. Serve with leafy green salad, if desired.