Now, I'm not about to renounce meat or start ranting about animal rights. I am a proud member of PETA People Eating Tasty Animals (for those of you who haven't heard that one). In fact! I bet most carnivores like myself might be more open to the idea of eating non-meat meals if non-meat selections didn't include jacked up ingredients including Bragg and his liquid aminos or replacing that succulent medium-rare grilled bone-in ribeye with TVP - textured vegetable protein. Yum! It's just that my bowling ball tum has made a comeback along with flaring IBS symptoms again lately, so this is just an experiment to see if lightening the meat load will help slow those roles (rolls would work here too).
This recipe has been adapted from Vegetarian: Over 300 Healthy and Wholesome Recipes Chosen from Around the World This book has been helpful and accessible in my exploration of vegetarian dishes. Recipes contain comprehensible ingredients the layman brute carnivore like myself can understand.
Great taste, great texture, and very filling. I'm very satisfied with this dish - it's definitely going into the rotation. This is also very affordable and doesn't require a tremendous amount of work to prepare either. You won't be sorry if you try this!
Broccoli and Ricotta Cannelloni Recipe
Vegetarian: Over 300 Healthy and Wholesome Recipes Chosen from Around the World
2 tsp olive oil
12 dried cannelloni tubes, 3 inches long
4 C broccoli florets
1 1/2 fine bread crumbs
2/3 C milk
4 T olive oil
1 C ricotta cheese
pinch of grated nutmeg
6 T Parmesan or Pecorino cheese, grated
2 T pine nuts
salt and pepper
2 T olive oil
1 onion, diced
1 garlic clove, crushed
2 14 oz. cans chopped tomatoes
1 T tomato paste
4 black olives, pitted and chopped
1 tsp dried thyme
Preheat oven 375, lightly grease 4 ovenproof dishes with olive oil
In a large saucepan, bring water to a boil, add olive oil to prevent pasta from sticking. Simmer cannelloni uncover for 6-7 minutes (al dente). Drain pasta, rinse under cold water.
Meanwhile, steam broccoli for about 10 minutes until tender but not mushy.
Drain broccoli, let it cool, place in food processor and blend until smooth.
Place bread crumbs in a bowl. Add milk and oil and stir until softened.
Add ricotta and blended broccoli.
Add nutmeg and 4 T of the Parmesan.
Combine ingredients, season with salt and pepper.
To make sauce, heat oil in a frying pan, saute onions and garlic for about 5 minutes.
Stir in chopped tomatoes, tomato paste, black olives, and thyme.
Season with salt and pepper. Bring to a boil for 2-3 minutes, then pour into the 4 ovenproof dishes.
Use a pastry bag and 1/2 nozzle to fill cannelloni tubes - place them in ovenproof dishes (3 per dish) in rows.
Brush cannelloni lightly with oil and sprinkle with Parmesan and pine nuts.
Bake for 25-30 minutes until golden