Veggie Canelloni Bake Recipe
Extra-cheesy & super easy to make, this veggie dish is comfort on a plate no matter the time of year.
Prep time: 15 minutes
Cook time: 45 minutes
Servings: 6 people
Preparation
- Preheat the oven to gas 5, 190°C, fan 170°C. Let the kids put the beans into a bowl and mash until coarsely crushed.
- Set aside.
- Heat the oil in a frying pan, add the onion and fry over a gentle heat for 3 minutes.
- Turn up the heat, add the peppers and stir-fry for 3-5 minutes. Remove from the heat and cool slightly.
- Add the pepper mix to the beans and stir well. Set aside.
- Pour a third of the passata into a 20 x 30cm baking dish and set aside.
- Using a teaspoon, let the kids fill the cannelloni tubes with the pepper and bean mix.
- Arrange in the dish, then pour over the remaining passata and scatter with the grated cheese. Bake for 40 minutes, or until bubbling and golden.
- Serve with mixed leaves, if you like.
Ingredients
- 1 x 395g tin taco mixed beans
- 1 tbsp olive oil
- 1 onion, peeled and chopped
- 1 red pepper, seeded and chopped
- 1 yellow pepper, seeded and chopped
- 1 x 500g carton passata with garlic and herbs
- 12 cannelloni tubes
- 200g lighter mature Cheddar, grated
- mixed leaves, to serve
