Cannelloni

Ingredients

1/4 c butter
1 medium-size onion, finely chopped
1 clove garlic, crushed
6 c sliced mushrooms
3/4 c crumbled cottage cheese
2 tbsp chopped coriander
salt and pepper
nutmeg
1/4 c grated Parmesan cheese
2 c pasta tomato sauce
8 cannelloni tubes

Method

Cook cannelloni tubes in plenty of boiling salted water. Drain and keep aside.

In a medium-size saucepan over low heat, melt butter. Add onion and garlic; cook until soft.

Add mushrooms; cook, stirring, until soft and most of liquid has evaporated. Add the cottage cheese and coriander. Season with salt, pepper and nutmeg.

Preheat oven to 350F (180C). Spoon mushroom filling into the cannelloni tubes.

Spread some tomato sauce in an oblong baking dish. Arrange cannelloni tubes on the sauce. Pour the remaining sauce over the cannelloni. Sprinkle with mixed bread crumbs and Parmesan cheese.

Bake for 20 minutes or until golden and bubbling. Leave to stand for 5 minutes before serving.

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