Baked cannelloni

Do you have leftover Lentil Bolognese or a tomato sauce that you are wanting to finish? Well, then this is a very simple pasta recipe for you! All you have to do is place the sauce in the cannelloni and whip up a creamy sauce, throw it in the oven, and boom your dinner is served. 

What is really great is that this dish is packed with protein coming from the cashews, tofu, and lentils. Another bonus is that if you do not use all the Bolognese sauce then you can either freeze it or keep it for another meal later on in the week. The Bolognese sauce is very versatile.

I got my inspiration from the cold and gloomy weather. To me, all I want when it is cold is a warm home-cooked meal. 

Ingredients:

- 1 serving of Lentil Bolognese 

- 1 pack of Cannelloni 

Creamy layer:

- 1 cup Cashews

- 140g or 1 block of Tofu

- 1/2 Tbsp Lemon juice

- 2-3 Tbsp of Nutritional Yeast (Can be to taste, depends on how 'cheesy' you want it)

- 1/4 - 1/2 cup Plant-based milk (Depends on how thick it is while blending) 

Method:

1. Preheat the oven to 200 degrees Celsius, or according to your cannelloni packaging. 

2. Throw all the ingredients for the creamy layer into the blender and blend until smooth. 

3. Fill the Cannelloni with the Bolognese sauce and place the filled cannelloni in an appropriate rectangular oven dish. The size of the dish depends on how much of this recipe you want to make. 

4. Once the oven dish is filled then place the creamy layer on top of the pasta.

5. Place the dish into the oven for about 30 minutes, or the time required for your pasta packet. It is as simple as that.