Recipe

Broccoli and cauliflower cannelloni

The addition of lentils and tomatoes makes this vegetarian pasta bake a hearty, flavoursome family meal.

  • 40 mins cooking
  • Serves 4
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Ingredients

Broccoli and cauliflower cannelloni
  • 400 gram (12½-ounce) piece cauliflower, quartered
  • 2 tablespoon olive oil
  • 300 gram (9½ ounces) broccoli, cut into tiny florets
  • 2 clove garlic, chopped finely
  • 250 gram (8 ounces) grape tomatoes, halved
  • 1 fresh long red chilli, seeded, chopped finely
  • 2 teaspoon finely chopped fresh rosemary
  • 400 gram (12½ ounces) canned lentils, drained, rinsed
  • 400 gram (12½ ounces) fresh ricotta
  • 1/2 cup (40g) finely grated parmesan
  • 400 gram (12½ ounces) canned crushed tomatoes
  • 10 fresh cannelloni sheets (225g)
  • 1/2 cup (50g) grated mozzarella

Method

Broccoli and cauliflower cannelloni
  • 1
    Preheat oven to 200°C/400°F.
  • 2
    Steam cauliflower 10 minutes or until very tender. Cool.
  • 3
    Meanwhile, heat oil in a large frying pan over medium heat; cook broccoli, garlic, grape tomatoes, chilli and rosemary, stirring, 8 minutes or until vegetables are softened. Stir in lentils; season to taste.
  • 4
    Process steamed cauliflower with ricotta and half the parmesan until smooth. Season to taste.
  • 5
    Pour half of the canned tomatoes over the base of a shallow 19cm x 29cm (7¾-inch x 12-inch) ovenproof dish. Place cannelloni sheets on a work surface; divide filling between sheets, spooning it lengthways across the middle. Roll up lengthways; place, seam-side down, in dish in snug rows. Spoon remaining canned tomato over the top of cannelloni, ensuring they become wet.
  • 6
    Spread cauliflower mixture over top of cannelloni, not quite spreading it to the edge of the dish. Scatter with mozzarella and remaining parmesan.
  • 7
    Bake 30 minutes or until golden and cooked through.

Notes

Be sure to use fresh ricotta for this recipe, available from the deli section in supermarkets and delicatessens, for the best texture and taste.

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