Name: Leek and Mushroom Cannelloni
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 4
Ingredients: 1 leek; 1 onion; 1 tsp olive oil; 125 g mushrooms finely chopped; 175 g tasty cheese grated; 1 baby onion finely chopped; 400 g canned diced tomato; 1 vegetable stock cube; 300 ml hot water; 1/8 tsp Worcestershire sauce; 15 instant dried cannelloni tubes pasta

by johT Last updated on 07/09/2019

A vegetarian pasta dish. - johT

Ingredients

1 leek
1 onion
1 tsp olive oil
125 g mushrooms finely chopped
175 g tasty cheese grated
1 baby onion finely chopped
400 g canned diced tomato
1 vegetable stock cube
300 ml hot water
1/8 tsp Worcestershire sauce
15 instant dried cannelloni tubes pasta

Method

Step 1

Preheat oven to 190C, or according to cannelloni packet instructions.
Step 2

Use a food processor to chop leek and medium onion very finely. Heat some olive oil in a pan and fry until softened.
Step 3

Add the mushrooms and cheese, and cook, stirring until the vegetables are golden.
Step 4

When the cheese has melted into the mixture, remove from heat and leave to cool.
Step 5

In a separate fry pan, fry the small onion in a little oil until brown, and stir in tomatoes.
Step 6

Mix stock cube with hot water and add to onion and tomatoes with the Worcestershire sauce.
Step 7

Cook the mixture until reduced by half.
Step 8

Fill cannelloni with the leek and cheese mixture and place in a greaseproof oven dish.
Step 9

Pour over the tomato sauce and bake for 25-30 minutes.