I usually make this dish after I've made pizzas so I can use up the remaining mozzarella. This is such an easy dish and I love all the elements that come together to create it. It's choc full of cheese, pasta, crispy croutons and vegetables. What more could you want?
Get out a high sided pot and throw in some oil, add a finely chopped red onion and saute over medium heat for a few minutes. Meanwhile roughly chop 1 whole broccoli and 1/2 a cauliflower (both roughly the same weight) Chuck it into the pot (You could throw in a 1/2cup of wine at this point if you like) Now throw in 2 cups of chicken stock (either the liquid type or water mixed with stock powder - it's up to you) Pop the lid on and cook rapidly for about 15 - 20 mins. (making sure all the time there is some liquid on the bottom so it doesn't burn) You just need everything soft so you can mush it up with your spoon. Check the seasoning and add salt and pepper.
Grab your oven proof dish (a decent sized one) and pour in a jar of store bought pasta sauce (I've used five brothers summer basil and their mushroom one before) You can also make your own with onion, garlic and a tin of tomatoes or I've been using a jar of passata with torn basil leaves from the garden along with a good dash of salt and pepper.Grab your 250g pack of canneloni, pull out a tube and smoosh it up the side of the pot collecting the mixture inside. Do this for each one. As you fill them pop them on top of the tomato mixture. when they are all done and you still have some mix left just spread it over the top of the filled tubes. Now cover with 250g mozzarella cheese. Take an end piece of brown bread (either from the freezer or the fridge) and use your scissors to chop up some croutons. Whack them over the top and to finish off throw on some parmasen cheese. Now whack it in a 200C oven for 30 mins, until browned and the pasta is cooked.
Enjoy with a salad of rocket, cucumber and thinly sliced red capsicum with a dash of balsamic vinegar.
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