image for Broccoli and cauliflower cannelloni recipe

Broccoli and cauliflower cannelloni by Liz Macri

Broccoli and cauliflower cannelloni for 4 person

Try something different and a main worth stalking about!

Ingredients for Broccoli and cauliflower cannelloni

  • 300g broccoli, cut into florets
  • 300g cauliflower, cut into florets
  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • 1/4 teaspoon dried chilli flakes
  • 2 teaspoons fresh thyme leaves
  • 425g tub creamy carbonara pasta sauce (see note)
  • 500g jar tomato pasta sauce
  • 12 Barilla Cannelloni
  • Broccoli and cauliflower cannelloni, How to Make

    • Step 1
      Preheat oven to 200°C/180°C fan-forced. Cook broccoli and cauliflower in a large saucepan of boiling, salted, water for 8 to 10 minutes or until soft. Drain, reserving 1/4 cup cooking liquid.
    • Step 2
      Heat oil in a large saucepan over high heat. Add garlic, chilli and thyme. Cook, stirring, for 2 minutes or until fragrant. Add broccoli, cauliflower and reserved cooking liquid. Reduce heat to low. Cook, covered, for 15 minutes or until vegetables have softened and liquid evaporated. Remove from heat. Season with salt and pepper. Stir in 1/2 cup carbonara sauce.
    • Step 3
      Pour 1/2 cup pasta sauce over base of an 8 cup-capacity, 5.5cm-deep (base) ovenproof dish. Spoon or pipe broccoli mixture into cannelloni. Arrange filled cannelloni, in a single layer, over pasta sauce. Top with remaining pasta sauce.
    • Step 4
      Spread remaining carbonara sauce over pasta sauce. Sprinkle with cheeses. Bake for 40 minutes or until golden and cooked through. Stand for 10 minutes. Serve with salad leaves.

    Notes:
    You can find carbonara sauce in the fresh pasta section of supermarkets.

    Additional information for Broccoli and cauliflower cannelloni

    Preparation: 0:30 Minutes, Cooking: 1:07 Minutes, Serving: 4 Person, Level:

    Nutrition Info:

    2569 kj Energy, 26.3g Fat Total, 12.9g Saturated Fat, 9g Fibre, 29.8g Protein, 57mg Cholesterol, 1179mg Sodium, 59.9g Carbs (total),

    All nutrition values are per serve

    This Broccoli and cauliflower cannelloni published first on: Super Food Ideas, Images by: Mark O’Meara

    You May Also Like

    Zucchini flower and asparagus pasta by Sarah Hobbs
    Zucchini flower and asparagus pasta for 4 person Ingredients for Zucchini flower and asparagus pasta 300g farfalle pasta 1 bunch

    Grilled asparagus, spinach and ricotta pasta by Annette Forrest
    Grilled asparagus, spinach and ricotta pasta for 4 person This vegetarian pasta is low-fat, simple-to-prepare and nutritious – Perfect! Ingredients

    Spinach and ricotta cannelloni rolls by Michelle Southan
    Spinach and ricotta cannelloni rolls for 5 person Curly lasagne sheets give a frilly twist to a family-friendly vegetarian classic.

    Tortiglioni with caramelised onions & pumpkin by Sophia Young
    Tortiglioni with caramelised onions & pumpkin for 4 person Set up the midweek meal challenge with just a handful of

    Mixed mushroom and cheese tartlets by Sarah Hobbs
    Mixed mushroom and cheese tartlets for 4 person Ingredients for Mixed mushroom and cheese tartlets 2 sheets (25cm) frozen ready-rolled