Broccoli and cauliflower cannelloni for 4 person
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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
Step 1Preheat 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 2Heat 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 3Pour 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 4Spread 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.
Broccoli and cauliflower cannelloni, How to Make
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:
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’MearaYou May Also Like
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