Wednesday, September 30, 2009

Pork and Vegetable Cannelloni

Before I start talking Cannelloni, I have to say that yesterday's Bacon and Mushroom Risotto could not have been at all bad ~ both of my children requested it for breakfast this morning!! LOL!!!

Armed with 500 grams of pork mince, which wasn’t used on Pork Stuffed Capsicums the night before and the kids weren’t fussed on having them tonight I had to find something else to cook. Pasta is always a huge hit in our house and I could have made Spaghetti with Meatballs with Tomato Sauce but I actually fancied something different. I came across a box of cannelloni tubes in the pantry so the decision was then easily made.

Pork and Vegetable Cannelloni is quite easy to make and a great change from the usual Spinach and Ricotta Cannelloni that I make. Ensure the filling has cooled before filling the tubes or they will crack from the heat. Filling the tubes is a little fiddlier due to the crumbly texture of the meat (I used a teaspoon to push the mixture into the tubes) and it was a little time consuming but I must say the flavour was well worth the effort once all cooked.

Pork and Vegetable Cannelloni

Serves: 6
Points per serve: 6.5

cooking spray
500 grams pork mince
½ large brown onion, finely diced
1 teaspoon garlic, crushed
½ green capsicum, finely diced
½ red capsicum, finely diced
1 carrot, peeled and grated
1 teaspoon prepared horseradish
¼ cup fresh parsley, chopped
1 cup tomato juice
freshly ground black pepper
12 cannelloni tubes
½ large brown onion, finely diced
1 teaspoon garlic, crushed
2 teaspoons dried oregano
2 cups tomato juice
freshly ground black pepper
120 grams tasty cheese, grated

Coat a large frying pan with cooking spray and heat over high heat. Add pork, onion, garlic and cook for 5 minutes or until pork has brown and onion softened. Add capsicums and carrots and cook for a further 5 minutes, stirring. Add horseradish, parsley and tomato juice. Stir to combine and continue to cook until heated through. Remove from heat, season with pepper to taste and allow to cool.

Meanwhile, make the sauce. Spray a smaller frying pan or saucepan with cooking spray and heat over a medium heat. Add onion and garlic and cook, stirring for 5 minutes or until onion is soft. Add oregano, tomato juice and season with pepper to taste. Bring to the boil, reduce heat and simmer for 5 minutes. Remove from heat.

Preheat oven to 180 deg Celsius.

Once filling has cooled, fill each cannelloni tube tightly. Spray a large casserole dish with cooking spray and place cannelloni in a single layer into it. Cover with tomato sauce. Sprinkle cheese over tubes evenly. Place in the oven and cook for 30 minutes or until cooked through and cheese is golden.

(click here for a printable version of this recipe)

1 comment:

Arlene Delloro said...

Smart kids. I'd eat risotto anytime. These cannelloni look so good. Great recipe.