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Broccoli cannelloni

Broccoli cannelloni
Recipe type: veg recipes
Cuisine: American
Serves: 4
Prep time:
Cook time:
Total time:
Try our lemony twist on the classic spinach and ricotta pasta bake.
  • 2 tsp olive oil
  • 1 small red onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 x 420g cans No-Added-Salt diced tomatoes
  • 2 tbs shredded fresh basil
  • 350g broccoli, cut into florets
  • 20g (1/4 cup) finely grated parmesan
  • 2 tbs chopped fresh chives
  • 1 tsp finely grated lemon rind
  • 40g (1/4 cup) pine nuts, toasted
  • ¼ tsp dried chilli flakes
  • 450g fresh low-fat ricotta
  • 4 fresh lasagne sheets, halved crossways
  1. Preheat oven to 180C. heat oil in a saucepan over medium heat. Stir the onion for 5 minutes or until soft, Stir in garlic for 1 minute. Stir in tomatoes, Cook for 10 minutes or until thick. Stir in basil.
  2. Meanwhile, steam the broccoli over a saucepan of simmering water for 3-5 minutes until tender crisp. Refresh under cold water. Drain.
  3. Process broccoli in a food processor until coarsely chopped. Transfer to a bowl. Stir in parmesan, chives, lemon rind, pine nuts, chilli flakes and 365g (1½ cups) ricotta. Season with pepper.
  4. Spoon ¼ cup of filling along centre of each lasagne sheet. Roll to enclose. Spread 160ml (2/3 cup) sauce in a greased 1.5L (6-cup) baking dish. Add cannelloni. Top with remaining sauce. Season with pepper. Top with remaining ricotta. bake for 25 minutes or until tender.
A little broccoli goes a long way towards keeping you healthy - just 100g has two days worth of vitamin C.
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