October 3, 2025 • 5 mins
In celebration of Vegetarian Month, this dish of cannelloni filled with mushrooms, tomato, spinach, and lentils and covered with a creamy cheese sauce is divine!
Serves one
Ingredients
- 2 tbsp olive oil
- 1 small onion, diced
- 1 large portobello mushroom, chopped roughly
- ½ can crushed tomatoes
- ½ teaspoon dried thyme
- ½ can lentils, drained
- 1 cup shredded spinach
- 4 cannelloni pasta tubes
Topping
- 1/3 cup crème fraiche
- 1/3 cup liquid stock or water
- 1/3 cup grated cheese
- Salt and pepper to season
Method
- Heat oven to 180 C. Grease a small oven-proof dish that will fit the pasta tubes snugly.
- Make the filling by heating the oil in a pan and cooking onions and mushroom for 3-4 minutes until softened a bit. Pour in tomatoes and thyme and heat until it simmers. Add in lentils and spinach and cook, covered, until the spinach is wilted. Remove from the heat.
- Take each pasta tube and stamp it into the filling repeatedly until the tube fills with the filling. Fill from both ends if you like. Lay filled tubes into the prepared dish.
- Loosen the leftover filling with a splash or two of water and pour this in and around the cannelloni.
- Whisk the creme fraiche, stock, and half the cheese together. Season. Pour over the pasta.
- Cover with foil and bake for 30 minutes. Uncover and sprinkle remaining cheese on top and cook for a further 10-15 minutes until it’s golden and bubbling and the pasta is tender.
- Serve with a simple salad.
Other filling ideas:
Spinach, ricotta, and chilli flakes
Mashed pumpkin, parmesan, and caramelised onion
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:07):
You're listening to the Saturday Morning with Jack team podcast
from News Talks EDB.
Speaker 2 (00:12):
Food Time on News Talks, EDB Cookies, neckw Works. She's
here with her recipe for the Weekylder.
Speaker 3 (00:18):
Cured a Jack. Yes, con't you from Dunedin.
Speaker 2 (00:21):
Oh yes, of course, por Charmers, I'm still your.
Speaker 3 (00:24):
Por Chaman Seafood Festival. Still it'll be great, Yeah, it'll
be great. But also talking to you not about seafood Day,
about I don't know if you realize that October is
officially the World Vegetarian Day. I do it months, I
should say.
Speaker 2 (00:36):
I would be lying if I put it on my calendar,
which is not that I have any problem with vegetarian
more for it, you do you, but I just yeah,
you know my thing. I I've seen it to you before.
There's there's a day, a week, a month thing for everything,
you know.
Speaker 1 (00:51):
I know.
Speaker 3 (00:52):
And the best wade of you that I think is
just that it might give you some encouragement to go, Yeah,
you know what I've been meaning to be to eat
more vegetables in my life, you know, And so this
is a good good time to try it. Try it
for a week, try it for a months. See what
you think, you know, yeah, and so this is a
mushroom and spinach canaloney. Because I also think when the
(01:12):
price of living is sky high and people are complain
rightfully so about that, you know, taking some of those
meat proteins out of your diet can really reduce the
food shopping bills. So those of you listening who perhaps
are thinking, you know, you go along to the soupermarket
and you stock up on your chicken, and you're this,
and you're that, maybe just crazily try leaving all of
(01:35):
those things out of your trolley for one week and
instead popping in things like some cans of beans, which
can be delicious, and lentils and mushrooms. They don't have
much protein in them, but there you go, and some
grains and make this. It's really beautiful. It's loaded, it's cheesy,
it's yummy, and you'll be surprised how cheap your bill is.
Look event goes on one eighty degrees. This is for one.
(01:58):
I am, this is one serving. Double it if you want.
It's a generous serving. But it's just if you're out
there thinking, yeah, I need to mix things up a
little bit. Greaser, small ovenproof dish that will fit to
your lovely little canaloney. And here I am using four
pasta tubes, four canaloni tubes. So make the filling by
heating some oil in a pan and cooking off the onions.
(02:20):
I've got a small onion here, dice, and one large
portobello mushroom because they go a long way. Chop those
off roughly but kind of finely, and fry that off
on the oil. And they took take a little while
free to four minutes something like that. Mushrooms. What happens
when you cook them as they release their juices and
then they soak them back up. So wait till that's happened.
Pour in half a can of crushed tomatoes or fresh tomatoes,
(02:43):
and season half a teaspoon of dried thyme, half a
can of lentils. And before you start groaning and going,
oh lentils, lentils are great. They in a dish like this,
they really do the job of say, minced beef or
minced jam. They give that same text to their great
I love them and packed full of protein and goodness.
And so pop those into the pan. Pop in one
(03:03):
cup of shredded spinach. So these you Ryan some of
your iron, cover it until the spinach is wilted, and
then remove from the heat and it we'll have all
thickened up a little bit by that stage. And then
what I do to fill my little canaloni is, rather
than trying to sort of spoon it into them, I
kind of stamp my tubes into the filling so that
it fills up to halfway one end. Flip it over
(03:25):
do it the other end, and it's kind of fun.
Fill both ends right to the middle. Lay those tubes
in your lovely prepared dish, and then loosen the left
over filling with a splash or two of water and
pour that around your canalone as well. And then no
cheese sauce required, because honestly, that's a ball to make
from scratch. So I instead use third of a cup
of cream fresh, third of a cup of liquid stock,
(03:47):
and a third of a cup of grated cheese. So
we're talking, oh beautiful, delicious cheesiness. Whisk that up, Pour
that over your pasta your pasta tubes, cover it with foil,
bake it for about thirty minutes. Jack that'll soften and
cook those that canlony uncover it, sprinkle over a little
bit more cheese possibly or not, and cook it for
a further ten to fifteen minutes and it'll be golden
and bubbling, the pasta will be tender, that filling will
(04:10):
be piping hot, and it's absolutely satisfying and delicious, you know,
because I one of the common questions I get from
people is, you know it really is, Oh my goodness.
You know, I'd like to do a bit more plant
based eating, but I don't know what to do. And
I'm I'm really a fan of still eating whole food,
so you know, I know there's a lot of sort
(04:31):
of meat substitutes these days. To me, that's just it's
a lot of processed food. So stick to the whole foods,
sticking vegetables. You'll be you know, you'll be helping your insides.
No end. Colon cancer is on the rise, and that
is probably largely due to a reduction in the amount
of fiber that we're all eating. And fiber comes in
(04:54):
terms of beans, vegetables, some good grains and that kind
of thing, lentil. So get into it, you'll love it.
Speaker 2 (05:01):
Yeah, I'm with you. So what we do in our
house is we we're just trying to have a couple
of days a week without meat, and we're not really like,
you know, like super strict about it. If we end
up having meat, it's not the end of the world.
But you know, likes of last night, we had dahl
and I made you know, we had a couple of
roti and things and we sealed, you know, like you
do that, but then you have whatever you have porkblones
(05:22):
tonight before you know.
Speaker 1 (05:23):
It's all about balance.
Speaker 2 (05:25):
It's all about balance.
Speaker 3 (05:26):
It's all about balance. It is absolutely all about balance.
And you know my recommendation if you're serving us up
to somebody who doesn't, just don't mention the word fugetaria.
Speaker 1 (05:34):
Yeah.
Speaker 2 (05:34):
Yeah, that's it.
Speaker 3 (05:34):
We're having canaloney tonight.
Speaker 2 (05:36):
Yeah beautiful. Okay, Hey, thank you so much. Enjoy being
in Port Charmers. We'll catch you again next Saturday morning.
Nikki's mushroom canaloney recipe will be at news Talks heb
dot co dot m z Ford slash Jack, so you'll
be able to be able to make along at home
as well.
Speaker 1 (05:51):
For more from Saturday Morning with Jack Tame, listen live
to news Talks. He'd be from nine am Saturday, or
follow the podcast on iHeartRadio,
You're listening to the Saturday Morning with Jack team podcast
from News Talks EDB.
Speaker 2 (00:12):
Food Time on News Talks, EDB Cookies, neckw Works. She's
here with her recipe for the Weekylder.
Speaker 3 (00:18):
Cured a Jack. Yes, con't you from Dunedin.
Speaker 2 (00:21):
Oh yes, of course, por Charmers, I'm still your.
Speaker 3 (00:24):
Por Chaman Seafood Festival. Still it'll be great, Yeah, it'll
be great. But also talking to you not about seafood Day,
about I don't know if you realize that October is
officially the World Vegetarian Day. I do it months, I
should say.
Speaker 2 (00:36):
I would be lying if I put it on my calendar,
which is not that I have any problem with vegetarian
more for it, you do you, but I just yeah,
you know my thing. I I've seen it to you before.
There's there's a day, a week, a month thing for everything,
you know.
Speaker 1 (00:51):
I know.
Speaker 3 (00:52):
And the best wade of you that I think is
just that it might give you some encouragement to go, Yeah,
you know what I've been meaning to be to eat
more vegetables in my life, you know, And so this
is a good good time to try it. Try it
for a week, try it for a months. See what
you think, you know, yeah, and so this is a
mushroom and spinach canaloney. Because I also think when the
(01:12):
price of living is sky high and people are complain
rightfully so about that, you know, taking some of those
meat proteins out of your diet can really reduce the
food shopping bills. So those of you listening who perhaps
are thinking, you know, you go along to the soupermarket
and you stock up on your chicken, and you're this,
and you're that, maybe just crazily try leaving all of
(01:35):
those things out of your trolley for one week and
instead popping in things like some cans of beans, which
can be delicious, and lentils and mushrooms. They don't have
much protein in them, but there you go, and some
grains and make this. It's really beautiful. It's loaded, it's cheesy,
it's yummy, and you'll be surprised how cheap your bill is.
Look event goes on one eighty degrees. This is for one.
(01:58):
I am, this is one serving. Double it if you want.
It's a generous serving. But it's just if you're out
there thinking, yeah, I need to mix things up a
little bit. Greaser, small ovenproof dish that will fit to
your lovely little canaloney. And here I am using four
pasta tubes, four canaloni tubes. So make the filling by
heating some oil in a pan and cooking off the onions.
(02:20):
I've got a small onion here, dice, and one large
portobello mushroom because they go a long way. Chop those
off roughly but kind of finely, and fry that off
on the oil. And they took take a little while
free to four minutes something like that. Mushrooms. What happens
when you cook them as they release their juices and
then they soak them back up. So wait till that's happened.
Pour in half a can of crushed tomatoes or fresh tomatoes,
(02:43):
and season half a teaspoon of dried thyme, half a
can of lentils. And before you start groaning and going,
oh lentils, lentils are great. They in a dish like this,
they really do the job of say, minced beef or
minced jam. They give that same text to their great
I love them and packed full of protein and goodness.
And so pop those into the pan. Pop in one
(03:03):
cup of shredded spinach. So these you Ryan some of
your iron, cover it until the spinach is wilted, and
then remove from the heat and it we'll have all
thickened up a little bit by that stage. And then
what I do to fill my little canaloni is, rather
than trying to sort of spoon it into them, I
kind of stamp my tubes into the filling so that
it fills up to halfway one end. Flip it over
(03:25):
do it the other end, and it's kind of fun.
Fill both ends right to the middle. Lay those tubes
in your lovely prepared dish, and then loosen the left
over filling with a splash or two of water and
pour that around your canalone as well. And then no
cheese sauce required, because honestly, that's a ball to make
from scratch. So I instead use third of a cup
of cream fresh, third of a cup of liquid stock,
(03:47):
and a third of a cup of grated cheese. So
we're talking, oh beautiful, delicious cheesiness. Whisk that up, Pour
that over your pasta your pasta tubes, cover it with foil,
bake it for about thirty minutes. Jack that'll soften and
cook those that canlony uncover it, sprinkle over a little
bit more cheese possibly or not, and cook it for
a further ten to fifteen minutes and it'll be golden
and bubbling, the pasta will be tender, that filling will
(04:10):
be piping hot, and it's absolutely satisfying and delicious, you know,
because I one of the common questions I get from
people is, you know it really is, Oh my goodness.
You know, I'd like to do a bit more plant
based eating, but I don't know what to do. And
I'm I'm really a fan of still eating whole food,
so you know, I know there's a lot of sort
(04:31):
of meat substitutes these days. To me, that's just it's
a lot of processed food. So stick to the whole foods,
sticking vegetables. You'll be you know, you'll be helping your insides.
No end. Colon cancer is on the rise, and that
is probably largely due to a reduction in the amount
of fiber that we're all eating. And fiber comes in
(04:54):
terms of beans, vegetables, some good grains and that kind
of thing, lentil. So get into it, you'll love it.
Speaker 2 (05:01):
Yeah, I'm with you. So what we do in our
house is we we're just trying to have a couple
of days a week without meat, and we're not really like,
you know, like super strict about it. If we end
up having meat, it's not the end of the world.
But you know, likes of last night, we had dahl
and I made you know, we had a couple of
roti and things and we sealed, you know, like you
do that, but then you have whatever you have porkblones
(05:22):
tonight before you know.
Speaker 1 (05:23):
It's all about balance.
Speaker 2 (05:25):
It's all about balance.
Speaker 3 (05:26):
It's all about balance. It is absolutely all about balance.
And you know my recommendation if you're serving us up
to somebody who doesn't, just don't mention the word fugetaria.
Speaker 1 (05:34):
Yeah.
Speaker 2 (05:34):
Yeah, that's it.
Speaker 3 (05:34):
We're having canaloney tonight.
Speaker 2 (05:36):
Yeah beautiful. Okay, Hey, thank you so much. Enjoy being
in Port Charmers. We'll catch you again next Saturday morning.
Nikki's mushroom canaloney recipe will be at news Talks heb
dot co dot m z Ford slash Jack, so you'll
be able to be able to make along at home
as well.
Speaker 1 (05:51):
For more from Saturday Morning with Jack Tame, listen live
to news Talks. He'd be from nine am Saturday, or
follow the podcast on iHeartRadio,
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