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Veggie cannelloni

Veggie cannelloni

7
Points®
Total Time
1 hr 15 min
Prep
30 min
Cook
45 min
Serves
4
Difficulty
Easy
Pasta with a cheesy, baked topping is always a winner and this recipe will be no exception. Loaded with vegetables and fragrant fresh basil, it’s guaranteed to be a hit.

Ingredients

Zucchini

2 medium, cut into 1cm pieces

Asparagus

1 bunch(es), cut into 1cm pieces

Frozen green peas

1 cup(s), (145g)

Green shallot(s)

6 individual, thinly sliced

Garlic

1 clove(s), crushed

Low-fat ricotta cheese

1½ cup(s), (smooth variety), ½ cup (120g), plus 1 cup (240g) for topping

Fresh basil

½ cup(s), leaves torn, plus extra leaves to serve

Ground nutmeg

1 pinch

Dry pasta

120 g, (12 x 10g cannelloni tubes)

Rocket

100 g, baby leaves, to serve

Egg(s)

1 medium

Grated parmesan cheese

½ cup(s), (40g)

Fresh basil

¼ cup(s), leaves torn, for topping

Oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Add zucchini and asparagus. Cook, stirring, for 5 minutes or until just tender. Add peas, shallots and garlic and cook, stirring, for a further 2 minutes. Remove from heat. Stir in ricotta, basil and nutmeg. Season with salt and pepper.
  2. Preheat oven to 180°C. Spoon vegetable mixture into cannelloni tubes.
  3. To make topping, whisk ricotta, egg and half the parmesan in a bowl until smooth. Stir in basil. Season with salt and pepper.
  4. Spread ⅓ cup of the topping over the base of a medium rectangular baking dish. Spoon over any of the leftover vegetable mixture. Arrange filled cannelloni tubes on top in a single layer. Spread with the remaining topping. Sprinkle with remaining parmesan. Bake for about 35 minutes or until pasta is tender and top is golden. Scatter over extra basil leaves. Serve with rocket leaves.

Notes

Cannelloni can be cooked ahead. Cover and refrigerate for up to 3 days or freeze for up to 1 month. Thaw overnight in the fridge. Reheat, covered with foil, in a 160°C oven for 30-40 minutes or until hot in the centre.

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