Cannelloni Babies in Bed
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Thermomix TM 31
Created: 2012-08-10 09:15
Changed: 2012-08-20 11:28
Total time: 50m
Preparation time: 30m
Baking time: 20m
This recipe was provided to you by a Thermomix customer and is therefore not tested by Vorwerk Thermomix. Vorwerk Thermomix assumes no liability, particularly in terms of quantities and success. Please observe the application and safety instructions in our manual.
6-8 instant cannelloni shells
1 small onion, peeled and quartered
1 clove garlic
1 tablespoon oil
6 ripe tomatoes (about 400g or 1 tin)
1 carrot roughly chopped
3 basil leaves (or 1/2 tsp dried basil)
1/2 teaspoon oregano, dried
250 gram tub of ricotta cheese
100 grams spinach or kale steamed and moisture squeezed out
50 grams parmesan cheese grated
button mushrooms for heads
red capsicum for mouths and bows
black olives for eyes and feet
dill, grated carrot or alfalfa for hair
grated cheese for blanket
Place onion and garlic into mixing bowl and Blitz 3-5 seconds, speed 5. Scrape down sides of bowl.
Add oil and saute 3 minutes, 100 degrees, speed 1.
Add remaining tomato sauce ingredients and mix 10 seconds, speed 5.
Cook tomato sauce for 15 minutes, Varoma temperature, , . Place basket on top of TMX lid to stop splatters.
When cooked, , remove basket and insert MC. Turn speed slowly up to 8 for up to 10 seconds to create a smooth sauce.
Set aside and rinse bowl.
Place all cannelloni filling ingredients into mixing bowl and combine 5 seconds, speed 5 or until all ingredients are mixed and spinach is chopped.
Preheat oven to 180 degrees.
Spread enough tomato sauce on the bottom of an oven proof bowl to cover the base.
Fill cannelloni tubes with ricotta filling using a teaspoon or piping bag.
Lay filled cannelloni in a row in oven proof dish on top of tomato sauce.
Spoon enough tomato sauce over cannelloni tubes to cover pasta.
Bake covered for 30 minutes.
When cooked, remove from oven and sprinkle grated cheese down the middle of the shells to look like a blanket.
Replace in oven uncovered until cheese is melted.
Complete decoration so cannelloni looks like little dolls lying under a blanket in bed:
* Cut slits in mushrooms for mouth and eyes and push slivers of black olives in for eyes and red capsicum strip for mouth. Place mushrooms at top end of cannelloni shells.
* Cut black olives in half and place two halves at the bottom end of the cannelloni shells to look like feet.
* Place dill, grated carrot or alfalfa around mushroom "heads" to look like hair and place small red capsicum bows on top of each "head".
The tomato sauce and filling can be made ahead of time.
You can also make the dish early in the day and refrigerate until you need to cook it. Cooking time will be significantly reduced as the cannelloni shells will have soaked up moisture from the sauce and already softened.