Recipe: Honeycomb Cannelloni

I made this back in December (for the holidays) but the recipe was so long and convoluted I didn’t post it up until now. This is pretty much a whole day event as a recipe but it’s absolutely delicious so worth it. It’s all in 3 steps: red sauce, white sauce, the whole thing together.

Honeycomb Cannelloni
Serves 8
Red Sauce
  1. 2 can diced tomatoes
  2. 2 cups jar pasta sauce
  3. 1 onions
  4. 2 carrots
  5. 4oz mushrooms
  6. 2 tsp chili powder
  7. 2 garlic cloves
  8. 1/4 cup red wine
  9. fresh or jarred: rosemary, thyme, oregano, basil, 1 bay leaf
  10. salt and pepper
White Sauce
  1. 1 bag of frozen spinach
  2. 1/4 teaspoon ground nutmeg
  3. 1 1/4 cup cream
  4. 1 cup sour cream
  5. 1 1/4 cup freshly grated parmesan
  6. grated zest of 1 lemon
  7. juice of half a lemon
  8. salt and pepper
  1. 1 box cannelloni tubes
  2. 1/4 cup freshly grated parmesan cheese
To make the red sauce
  1. Heat oil on medium in a large pot and add the bay leaf, chilli powder, garlic, and chopped onion. Saute for a few minutes until onions are tender.
  2. Add carrots, mushroom, chickpeas, olives, rosemary, oregano, thyme and basil and saute for 5 minutes, mixing constantly with a wooden spoon. Reduce heat to low.
  3. 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. Set aside.
  4. When the right consistency (thickened but still runny) remove from heat and set aside.
  5. Don't forget to pick out the bay leaf!
To make the white sauce
  1. Thaw the spinach in the microwave completely according to package instructions and then pat dry.
  2. In a bowl add to the spinach the nutmeg, cream, sour cream, parmesan, lemon rind, lemon juice, salt and pepper. Mix well. Set aside.
To assemble
  1. Preheat oven to 350 degrees. Take a large ovenproof casserole pan and grease the insides with melted butter.
  2. Add half the red sauce, then 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.
  3. Spoon in half the white spinach sauce over, around and into the tubes. Sprinkle over some parmesan.
  4. Spoon over the remaining red sauce around, into and over the tubes. Repeat with the white spinach sauce then gently push the cannelloni tubes further down into the pan.
  5. Top with the remaining parmesan and rosemary sprigs and cover the pan and rest for at least 30 minutes
  6. Bake covered until browned and cooked on top, about 30 minutes.
Mab Made Food

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