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Broccoli cannelloni
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Try our zesty lemon spinach and ricotta pasta bake!
Ingredients:
  • 9.20 gm olive oil
  • 1 small red onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 x 420g cans No-Added-Salt diced tomatoes
  • 40.00 ml shredded fresh basil
  • 350g broccoli, cut into florets
  • 20g (1/4 cup) finely grated parmesan
  • 40.00 ml chopped fresh chives
  • 1 tsp finely grated lemon rind
  • 40g (1/4 cup) pine nuts, toasted
  • 1/4 tsp dried chilli flakes
  • 450g fresh low-fat ricotta
  • 4 fresh lasagne sheets, halved crossways
Instructions:
  • Preheat oven to 180C. In a saucepan over medium heat, sauté onion in oil until soft, then add garlic and cook for 1 minute. Add tomatoes and simmer for 10 minutes until thickened. Stir in basil.
  • Steam the broccoli in a saucepan over simmering water for 3-5 minutes until tender crisp, then refresh in cold water and drain.
  • Finely chop broccoli in a food processor, then transfer to a bowl. Mix in parmesan, chives, lemon zest, pine nuts, red pepper flakes, and 365g (1 1/2 cups) ricotta cheese. Season with freshly ground black pepper.
  • Place 1/4 cup of filling down the center of each lasagne sheet and roll them up. Spread 2/3 cup of sauce in a greased 6-cup baking dish. Arrange the cannelloni in the dish, top with the rest of the sauce, season with pepper, add the remaining ricotta on top, and bake for 25 minutes until tender.

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