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.
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