This dish is one of those dishes that i look at and think.. “To all you people who think we just eat lettuce leaves.. could you BE more wrong”. I’ve always loved canneloni, and i always chose a vegetarian version, even before cutting out meat. Because of course, it would normally contain grosse minced meat, which i never touched. This version is succulent and full of flavour just by making few ingredients shine. Its so easy to make, its in one-dish and looks quite impressive – its perfect for feeding a family and actually, really good for a dinner party!
Lets talk about the benefit of what these cannelonis are filled with. Firstly, mushrooms. Did you know that SIX mushrooms have 22 calories?! That fact always baffles me because they feel so filling. They’re great for metabolism, cancer-protection, vitamin D and selenium (taking care of your bladders!). Spinach.. well everyone knows the benefits of beloved spinach by now (i hope!). And then you have walnuts, boosting your intake of healthy fats and omega 3s, keeping your brain in top form all the while retaining calcium in your bones! Mix in the benefits that Carrots and courgette have, and you got yourself a cocktail of super-protective-plant filling. Stuffed in soft, tomato saucey cannelonis. Oh my goodness.
If you have time and you want to make this dish more decadent / impressive you can top with a final layer of Bechamel, which you can find here. I’ve made it with and without bechamel and they’re both awesome, one being a bit lighter in taste and the other creamier, so it depends what you fancy!
As an alternative filling, fill with spinach and my home-made Ricotta recipe.. delicious!
ahhh its a plantbased life.. and its wonderful!