adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Broccoli and cauliflower cannelloni
Broccoli and cauliflower cannelloni
0 Likes
Prep Time:
30 minutes
Cook Time:
67 minutes
Total Time:
97 minutes
Create a standout dish worth raving about!
Ingredients:
  • 300g broccoli, cut into florets
  • 300g cauliflower, cut into florets
  • 1/4 tsp dried chilli flakes
  • 2 tsp fresh thyme leaves
  • 425g tub creamy carbonara pasta sauce (see note)
  • 500g jar tomato pasta sauce
  • 12 cannelloni
  • 125.00 ml finely grated parmesan cheese
  • 125.00 ml grated mozzarella cheese
  • Salad leaves, to serve
Instructions:
  • Preheat oven to 200°C/180°C fan-forced. Boil broccoli and cauliflower until tender, about 8 to 10 minutes. Reserve 1/4 cup of cooking liquid before draining.
  • In a large saucepan over high heat, heat oil. Add garlic, chilli, and thyme. Sauté for 2 minutes until fragrant. Include broccoli, cauliflower, and reserved cooking liquid. Reduce heat to low, cover, and simmer for 15 minutes until vegetables are soft and liquid is gone. Remove from heat, season with salt and pepper, then mix in 1/2 cup of carbonara sauce.
  • Spread a layer of 1/2 cup pasta sauce at the bottom of an 8-cup ovenproof dish with a 5.5cm depth. Fill the cannelloni with the broccoli mixture using a spoon or piping bag. Place the filled cannelloni in a single layer over the pasta sauce. Finally, pour the remaining pasta sauce over the top.
  • Evenly coat the pasta with the remaining carbonara sauce, then generously sprinkle with cheeses. Bake until golden and fully cooked, approximately 40 minutes. Allow it to rest for 10 minutes before serving alongside fresh salad leaves.

Similar Recipes