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CHRISTMAS HONEYCOMB CANNELLONI
- 500 g-600g cannelloni tubes
- for the red sauce
- 2 X 400g cans chickpeas, drained
- 2 X 400g cans diced tomatoes
- 1 X 400g jar pasta sauce of your choice, I used Portobello mushroom and garlic
- 2 red onions, finely chopped
- 2 carrots, finely chopped
- 250 g button mushrooms, finely chopped
- 1/4 cup sliced black olives
- 1 cinnamon quill
- 2 dried red chillies
- 2 garlic cloves, finely chopped
- 1/4 cup red wine
- small bunch of fresh rosemary, leaves chopped
- few sprigs of thyme
- handful of oregano leaves, chopped
- handful of basil leaves, torn
- salt to taste
- freshly ground black pepper
- 2 tablespoons olive oil
- 1 bay leaf
- for the white sauce
- 500 g English spinach
- 1/4 teaspoon ground nutmeg
- 300 ml light pouring cream
- 400 ml sour cream
- 1 1/4 cup freshly grated parmesan
- grated zest of 1 lemon
- juice of half a lemon
- salt to taste
- freshly ground black pepper
- 1 teaspoon oil
- for the topping
- 1/4 cup freshly grated parmesan cheese
- few sprigs of fresh rosemary
- To make the red sauce
- Heat oil on medium in a large casserole. Add the bay leaf, cinnamon twill, red chilli, garlic and onion. Sauté for a few minutes until onions are tender. Add carrots, mushroom, chickpeas, olives, rosemary, oregano, thyme and basil. Sauté for 5 minutes, mixing constantly with a wooden spoon. Reduce heat to low. Add the canned tomatoes, pasta sauce and red wine. Season with salt and pepper. Cover and simmer on low for 25 minutes, stirring occasionally to ensure that the sauce doesn't stick to the bottom. You may at this point add 1/4 or 1/2 cup of water to get the right consistency (slightly loose but still thick pasta sauce consistency). After 25 minutes, remove from heat and set aside. Pick out the red chill and bay leaf. Discard. Pick also the cinnamon quill and reserve for assembling later.
- To make the white sauce
- Wash and pat dry spinach leaves. Chop them finely. In a large frying pan, heat oil on medium and add spinach. Toss spinach around for a couple of minutes until leaves start wilting and look glazed. Remove from heat. Season with nutmeg. Place in a large bowl. Add cream, sour cream and parmesan. Add lemon rind, lemon juice, salt and pepper. Mix well. Set aside.
- To assemble
- Preheat oven to 180C. Take a large 23cm wide and at least 12cm deep ovenproof casserole pan. Grease the insides with a light oil spray or melted butter. Add half the red sauce. Stand cannelloni upright in the sauce, making sure the tubes are next to each other and quite snug. Press down gently to make sure they are touching the base of the pan.
- Spoon in half the white spinach sauce over, around and into the tubes. Sprinkle over some parmesan. Spoon over the remaining red sauce around, into and over the tubes. Repeat with the white spinach sauce. With the palm of your hand, gently push the cannelloni tubes further down into the pan. Top with the remaining parmesan and rosemary sprigs. Insert the cinnamon quill next to one of the cannelloni tubes. Cover the pan and rest for at least 30 minutes (this helps to soak up some sauce into the pasta tubes, making them soft).
- When ready to bake, place in pre-heated oven for 30 minutes. Bake covered until browned and cooked on top. Serve hot with a chunky basil pesto and salad greens.
Hello, I am planning on making this soon. Do you place the pasta tubes in the pot cooked? If so, do you boil for a few minutes and let the baking do the rest? Thank you for your lovely recipe. I am excited to see how it turns out.
No, the pasta is dry when you arrange it. The sauce and moisture from the dish cooking is what cooks it 🙂
Lovely shots Sneh, and the dish sounds delicious!
What a stunning way to present cannelloni!! Happy New Year 🙂 its been such a pleasure reading you blog. Cant wait for more in 2012!! 😀 x
What a meal! Looks fabulous, darling!
This is such a creative way of serving pasta. It's such a beautiful dish......thanks for sharing!
Thank you, for sharing the recipe - it was absolutely delicious! I love the photo with the Christmas tree light bokeh in the background, very appropriate.
This is stunning! Can't wait to try it out. But I don't have 10 people to feed!
A very creative cannelloni that's so festive!
Happy New Year, sweetie 🙂
What a beautiful bake! Love this idea.It looks very fancy and i ma sure tastes good too!
I saw this in a delicious magazine feature by Jamie Oliver last year focusing on vegetarian Christmas food. It's such a beautiful and unique way of presenting cannelloni and looks so much prettier than the traditional way.
Merry Christmas to you and your family Sneh!
Yes, this is adapted from his vegetarian version. I believe he has an anchovy version as well. Thanks Jen. Hope you had a lovely Christmas too.
This is such a cool idea! So beautiful and festive! 🙂
The pictures and the list of ingredients were so appetizing that I had to make this immediately! Wow, both sauces are wonderful and I enjoyed this pasta dish immensely. Thanks for the recipe, love from Holland
Awesome! Glad you enjoyed Stella 🙂
beautiful presentation! hope you and your family have a very merry christmas!
I saw this in one of jamie oliver's cookbooks a while ago, I've been meaning to make it ever since.
I think it is in Cook With Jamie. He has 2 versions of this recipe, one that has anchovies and one that has chickpeas and is vegetarian. This one here is adapted from the vegetarian version. I am not sure which version he has in his cookbook.
oh la la how wonderously beautiful!
this is such a great idea! absolutely love it
What an interesting idea! Nice one. Have a great Christmas.
this is a fabulous recipe sneh, so many delicious ingredients. love that you made them stand vertically 😀 merry christmas!
The cannelloni meal is a traditional Italian dish for St Stephen's day. There are many versions of the cannelloni both horizontal and vertical, the vertical one made popular by Jamie Oliver a few years ago with a recipe that called for anchovies. 🙂
uh-mazing! cannelloni is one of my favourite italian dishes! (always better vegetarian!)
it's so beautiful! i just love how it looks
I love this. What a great idea. Happy Christmas Sneh.
I've never seen something like that before (and I mean it in a good way!) Very impressive to the eye and I bet delicious. Very good for exercising patience, too 🙂
It is, isn't it? Ou tof all the Christmas back issues of magazines I was scouring for recipes, this one looked unusual, fancy and actually quite easy. I think patience wise it is the equivalent of assembling lasagna.
this is a fun dish, I had lasagna for super
Wow- what a gorgeous dish for Christmas! My mom always made lasagna on Christmas eve, and I carry on the tradition. The husband loves roasted turkey on Christmas day with all the fixins, but this year I've convinced him we should have roast duck glazed in balsamic vinegar. Merry Christmas to you too!
What a great way to make it! I've never seen anything like this before.
this looks soooo beautiful!Might give it a try very soon but already bookmarked! Have a wonderful Christmas!