Thursday, March 29, 2012

Broccoli and Cauliflower Cannelloni

We are definitely cannelloni lovers in this house....from your traditional beef, tomato and cheese cannelloni, right through to your spinach and ricotta and even your grated carrot and zucchini, hell Mr B will even eat lentil the other night we tried a recipe I have had hanging around for quite some time because I was abit dubious about it....but may I just say it was spectacular!! Brocolli and Cauliflower Cannelloni, it's cheesey, packed full of flavour and down right awesome! Plus if you have kids...they might be quite partial to the green filling...and not even notice it's packed full of vegies!!

All you will need is:

2 small heads of broccoli finely diced
1 medium head of cauliflower finely diced
2 tspns crushed italian herbs
1 tspn crushed garlic
1 x 565g jar of Carbonara Sauce
1 x 565g jar of Tomato Pasta Sauce
12 x Cannelloni Sheets
1/2 cup grated pizza cheese

Pre-heat oven to 180C

Combine the broccoli and cauliflower in a large saucepan with water over high heat and bring to the boil.

Once the broccoli and cauliflower are tender, drain the water and roughly mash. Season with salt and pepper and stir through the carbonara sauce, italian herbs and garlic.

Pour 1/4 cup of tomato pasta sauce over the base of a casserole dish.

Spoon 2 tbspns of the broccoli and cauliflower mixture along the egde of each cannelloni sheet, roll up and place in the dish. Repeat with remaining sheets.

You will have some mixture leftover. Spoon it over the top of the cannelloni in the dish, pour over the remaining tomato sauce and top with grated cheese.

Bake for around 20 mins or until cheese is melty and golden.

Serve with salad, friends, family and enjoy!!

Mrs B x

1 comment:

  1. Oh I love this! Bet it would be lovely with a bit of ricotta mixed in with the veggies too.



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