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Cheese Stuffed Cannelloni

What you need: 

8 oz vegan cream cheese
1 package vegan gourmet monterey jack cheese
2 tablespoon extra virgin olive oil
5 fresh basil leaves
1/4 cup pine nuts
3 cloves garlic
1/2 cup vegan parmesan
1/4 cup sun-dried tomatoes packed in oil and diced
3 artichokes hearts
1 box cannelloni shells
your favorite chunky pasta sauce

What you do: 

Pre-heat oven to 400 degrees. Place first nine ingredients in a food processor and blend well. It will be very thick and creamy and is good by itself. Boil the cannelloni but not too long, you want them firm not mushy. Rinse them in cold water and cut them open with scissors. Spread the vegan cheese filling over the shells and then roll the shells closed. Place the shells seam side down in a casserole pan and cover them with pasta sauce. Dont be greedy with the sauce or when filling the shells. Cover with vegan parmesan and bake for about 30 minutes or until bubbling in the center. Serve piping hot with garlic bread! Its so good!

Preparation Time: 
60 minutes
Cooking Time: 
Servings: 
4

SO HOW'D IT GO?

Sooo good

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This was awesome!  I am definately keeping this recipie to eat again.  But it comes out thick.  I did something stupid and used a blender because I didn't have a food processor.  Now I no longer have a blender...

But my blender did cut it up mostly before it burned out so it turned out okay.  Thanks for the recipie.

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