Vegetarian Cannelloni

• 1 onion, finely chopped
• 1 -2 garlic clove, crushed
• 2 tablespoons oil
• 1 teaspoon dried basil
• 1/4 teaspoon pepper
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder
• 1 tablespoon tomato paste
• 2 (440 g) cans baked beans in tomato sauce
• 10 -12 large cannelloni tubes, shells
• 2 eggs, beaten
• 500 g cottage cheese
• 130 g canned creamed corn
• 125 g mozzarella cheese, shredded
• parsley (to garnish)

1. Cook the garlic & onion in the heated oil until softened, add the herbs & seasonings and cook 30 seconds before stirring in the tomato paste & baked beans, simmer 2-3 minutes.
2. Boil cannelloni shells in salted water until just softened, drain & set aside to cool.
3. Combine eggs & cottage cheese and corn, carefully spoon equal quantaties into cannelloni shells.
4. Spoon 2 tablespoons of tomato-bean micture into greased individual ovenproof dishes and arrange 2 cannelloni shells in each; spoon remaining tomato bean mixture over the shells & top with cheese.
5. Bake at 180.C for 20-25 mins or until heated through.
6. Garnish with parsley to serve.

onion, garlic, oil, basil, pepper, cumin, chili powder, tomato paste, cannelloni tubes, eggs, corn, mozzarella cheese, parsley

Taken from www.food.com/recipe/vegetarian-cannelloni-339889 (may not work)