Not bad for a veg dish

Vegetable cannelloni. Finding Cannelloni is hard work these days - why is that?

Serves 6, but you'll probably want something to go with it.

Cannelloni pasta
2 tins tomatoes,
1/3 bottle red wine,
4 peppers,
3 carrots (chopped),
1 sm broccoli
1 lrg onion
block cheddar
1 mozzarella,
1/2 tub mascepone
basil leaves
green pesto

Chop the peppers into quarters, deseed and drizzle with Olive Oil. Roast in the oven for 30 mins or so, until the edges are just starting to turn black.
Fry up the onions, add carrots after about 10 mins, and then the broccoli after another 5 mins. Fry together for another 3-5 mins, and then take off the heat.
Meanwhile, in another pan, cook up the tomatoes and wine with some lea & perrins and ketchup. Add herbs & seasoning to taste. Reduce down until a nice saucy consistency. Might need to thicken with cornflour - you will need a fair bit of sauce.

When the vegetables are ready, put in the food processor. Add mascepone, basil and about 5 teaspoons of pesto. Whizz together until a slightly lumpy paste.

Cover the bottom of your biggest Pyrex dish with olive oil, and add in a layer of the tomato sauce (use half of it). Fill as many cannelloni as will fit with the veg paste, and place in the dish. Cover the cannelloni with the remaining paste, and then the remaining tomato sauce.
Cover with a good layer of grated cheese, and slice the mozzarella on top.

Bake in a hot oven for 1/2 an hour - 40 mins.