 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
I think this is an Edgell recipe. Would be a great summer dish with a tossed salad, sounds fairly economical too! Ingredients:
1 onion, finely chopped |
1 -2 garlic clove, crushed |
2 tablespoons oil |
1 teaspoon dried basil |
1/4 teaspoon pepper |
1/4 teaspoon cumin |
1/4 teaspoon chili powder |
1 tablespoon tomato paste |
2 (440 g) cans baked beans in tomato sauce |
10 -12 large cannelloni tubes, shells |
2 eggs, beaten |
500 g cottage cheese |
130 g canned creamed corn |
125 g mozzarella cheese, shredded |
parsley (to garnish) |
Directions:
1. Cook the garlic & onion in the heated oil until softened, add the herbs & seasonings and cook 30 seconds before stirring in the tomato paste & baked beans, simmer 2-3 minutes.
2. Boil cannelloni shells in salted water until just softened, drain & set aside to cool.
3. Combine eggs & cottage cheese and corn, carefully spoon equal quantaties into cannelloni shells.
4. Spoon 2 tablespoons of tomato-bean micture into greased individual ovenproof dishes and arrange 2 cannelloni shells in each; spoon remaining tomato bean mixture over the shells & top with cheese.
5. Bake at 180.C for 20-25 mins or until heated through.
6. Garnish with parsley to serve.
|
|