Vegetarian Cannelloni - cooking recipe

Ingredients

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)

Preparation

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.
Boil cannelloni shells in salted water until just softened, drain & set aside to cool.
Combine eggs & cottage cheese and corn, carefully spoon equal quantaties into cannelloni shells.
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.
Bake at 180.C for 20-25 mins or until heated through.
Garnish with parsley to serve.