Photo of Veggie cannelloni by WW

Veggie cannelloni

Total Time
1 hr 15 min
30 min
45 min


Peas, fresh or frozen

100 g

Asparagus, raw

250 g, chopped

Calorie controlled cooking spray

4 spray(s)


300 g, diced

Spring Onions

100 g, sliced


1 clove(s), chopped

Ground Nutmeg

teaspoon(s), level

Ricotta Cheese

100 g

Basil, fresh

2 tablespoon(s)

Cannelloni tube, dry

12 tube(s)

Sainsbury's Quark

225 g

Egg, whole, raw

1 medium, raw

Basil, fresh

1 tablespoon(s)

Vegetarian parmesan style hard cheese

40 g

Salad leaves

4 portion(s)


  1. Bring a pan of water to the boil and cook the peas and asparagus for 2-3 minutes. Drain and refresh under cold running water. Mist a nonstick frying pan with cooking spray and fry the courgettes over a high heat for 5 minutes.
  2. Add the spring onions, asparagus and peas and cook for 1 minute, then add the garlic and nutmeg and cook for 1 minute. Stir in the ricotta and a handful of basil, then season.
  3. Preheat the oven to 200°C, fan 180°C, gas mark 6. Spoon the courgette filling into 12 x 10g cannelloni tubes
  4. To make a sauce, whisk the quark, egg, a handful of torn fresh basil and 30g grated cheese, then season. Spoon a little of the sauce over the base of a medium baking dish along with any leftover filling. Lay the cannelloni on top, pour over the remaining sauce and scatter over 10g grated vegetarian Italian-style hard cheese. Bake for 30-35 minutes and serve with a green salad.