Love cannelloni. I have made them with ricotta and spinach stuffing, but decided to go with a mince sauce stuffing this time. The sauce would’ve made a great regular pasta sauce with extra passata or chopped tomatoes added – the finely chopped ingredients would make it ideal for coating pasta.
This recipe is FREE on Slimming World, bar the cheese (which you can have as Healthy Extra in the appropriate amounts).
Chop the vege finely in a hand blender attachment – one very large onion, two sticks celery and three small courgettes. Fry the vege in Fry Light in a large pan. Crush several cloves of garlic in to the pan. Fry until soft. Add 300g Quorn mince. Cook until mince is heated through.
Add a little passata to make a thick sauce. Season – salt, pepper, balsamic vinegar – to taste. Simmer for 10-15 minutes. Take off the heat and leave to cool.
Heat through a little passata with a can of tomatoes – I used Tesco Finest cherry tomatoes. Season – salt, pepper, oregano, balsamic vinegar. Simmer for 10-15 minutes to infuse the flavours.
Stuff the required number of cannelloni shells (the sauce recipe makes enough filling for 32 small tubes) with the cooled mince sauce. I used a Ziploc bag with the corner cut off like a piping bag to get the sauce in the tube.
Put the filled tubes in a large roasting dish. Pour over the tomato sauce. Rip up a low fat mozzarella ball over the dish. Cook in the oven until the dish is heated through and bubbling, and the pasta is cooked.