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Cannelloni with roasted red pepper sauce


PKU Recipes – Low protein cannelloni with red pepper sauce





  1. Preheat the oven to: 200C/400F/Gas Mark 6
  2. Prepare the sauce – cut the red pepper into quarters and place under a preheated grill, skin side uppermost, for a few minutes until the skin has blackened. Place the peppers in a polythene bag to sweat.
  3. After a few minutes remove the skin from the peppers and place the flesh and remaining sauce ingredients into a food processor or blender, process until smooth. Reserve until required.
  4. Prepare the filling – roughly chop the peppers and celeriac, transfer to a food processor and process briefly, until finely chopped.
  5. Heat the oil in a saucepan, add the onion, cover and fry over a moderate heat for 1-2 minutes, until transparent, stir occasionally to prevent browning.
  6. Stir in the chopped peppers and celeriac, cover and cook for 5 minutes over a moderate to low heat, stirring occasionally. Stir in remaining filling ingredients and reheat. Cover the pan whilst preparing the pasta.
  7. Three-quarters fill a large pan with water, add the 1 x 15mlsp (1tbsp) oil and 1 x 5mlsp (1tsp) salt, bring to the boil. Individually place 4 Loprofin Lasagne sheets in the boiling water and cook for 5 minutes, over a moderate heat.(Check during cooking to ensure the pasta sheets do not stick to each other.)
  8. Carefully remove each lasagne sheet from the pan onto a flat surface. Repeat the cooking process with the remaining lasagne sheets.
  9. When all the lasagne is part cooked, divide the filling between the sheets, roll up each one to form a tube.
  10. Pour a thin layer of prepared sauce to cover the base of the ovenproof dish and arrange the cannelloni rolls on top. Pour the remaining sauce over the rolls and cover the dish with foil.
  11. Bake in a preheated oven for 25 minutes. Serve immediately sprinkled with fresh chopped parsley.

Serves 2

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Rating: 6.5/10 (4 votes cast)