Vegetarian Cannelloni

This is the first recipe I have posted but it is a complete winner.

You need:

1 Packet of cannelloni
1 tub of cream cheese
1 head of silverbeet
1 small packet of cashew nuts
2 jars of tomato pasta sauce
1 small block of blue vein cheese
3 Table spoons of Olive Oil
Parmesan Cheese



1. Chop off the white stalks from the silver beet. Place in a pot and pour a jug full of boiling water over the silver beet and cover. Leave until you have finished the next stage.
2. In an oven dish, place the cannelloni after stuffing half each individual cannelloni with ream cheese and blue vein cheese.
3. Drain the silver beet. Add the cashew nuts and olive oil and use a stick blender to turn into a silver beet pesto.
4. Stuff into the remaining half of each cannelloni and place back into the oven dish.
5. Cover the stuffed cannelloni with the tomato pasta sauce.
6. Sprinkle Parmesan cheese over the top.
7. Cover with tin foil and cook at 180 degrees celsius for 20min.

This is a vegetarian dish that everyone will like because cream cheese is the best. If you are not into blue cheese, drop it. It is still yummy. Of course you could add some ham to this but then it would not be very vegetarian.