Yummy & Healthy Sunday Recipe : Broccoli Cannelloni

January 21 2018

Try our lemony twist on the classic spinach and ricotta pasta bake.

Image credit: Jeremy Simons


0:25 Prep | 0:45 Cook | 4 Servings | Capable cooks



2 teaspoons olive oil

1 small red onion, finely chopped

2 garlic cloves, crushed

2 x 420g cans No-Added-Salt diced tomatoes

2 tablespoons shredded fresh basil

350g broccoli, cut into florets

20g (1/4 cup) finely grated parmesan

2 tablespoons chopped fresh chives

1 teaspoon finely grated lemon rind

40g (1/4 cup) pine nuts, toasted

1/4 teaspoon dried chilli flakes

450g fresh low-fat ricotta

4 fresh lasagne sheets, halved crossways



Step 1

Preheat oven to 180C. heat oil in a saucepan over medium heat. Stir the onion for 5 minutes or until soft, Stir in garlic for 1 minute. Stir in tomatoes, Cook for 10 minutes or until thick. Stir in basil.

Step 2

Meanwhile, steam the broccoli over a saucepan of simmering water for 3-5 minutes until tender crisp. Refresh under cold water. Drain.

Step 3

Process broccoli in a food processor until coarsely chopped. Transfer to a bowl. Stir in parmesan, chives, lemon rind, pine nuts, chilli flakes and 365g (1 1/2 cups) ricotta. Season with pepper.

Step 4

Spoon 1/4 cup of filling along centre of each lasagne sheet. Roll to enclose. Spread 160ml (2/3 cup) sauce in a greased 1.5L (6-cup) baking dish. Add cannelloni. Top with remaining sauce. Season with pepper. Top with remaining ricotta. bake for 25 minutes or until tender.



A little broccoli goes a long way towards keeping you healthy – just 100g has two days worth of vitamin C.




Recipe by Chrissy Freer for Australian Good Taste | Taste.com.au