Ratatouille Cannelloni

Another cheap recipe but this one is pretty time consuming. I never thought about how fiddly it would be to stuff each pasta shell individually. If you have the time though it's worth it.

• 1/2 aubergine
• 1 courgette
• 1 red pepper
• 1 tin of tomatoes
• 2 cloves garlic, minced
• drizzle of olive oil
• 1 box cannelloni shells
• 1 small carton passatta
• Handful of fresh basil
• A few handfuls of vegan cheeze

1. Chop the vegetables up, place in a baking tray with the garlic, tinned tomatoes and drizzle with olive oil. Bake on a high heat for 35-45 minutes until roasted.
2. Remove the roasted vegetables from the tray and put them into a large bowl ready to fill the cannelloni. Empty and spread the passatta into the baking tray.
3. Fill the cannelloni tubes carefully and place over the passatta until the baking tray is filled.
4. Chop the basil and sprinkle on top of the tubes. Top with grated cheeze and bake for a further 30 minutes.

Yes it all sounds very easy but I ended up covered in tomatoey mess while stuffing those pasta tubes. Hopefully I'll be quicker next time. I also apologise for the not so good photographs, I ended up taking photos of the leftovers today. Should have taken photos at each stage but I didn't :P