Quick and Easy

Spinach and broad bean vegetarian cannelloni

If you're looking for your next vegetarian dinner winner, here it is. This spinach and broad bean cannelloni recipe is packed with all those delicious Italian flavours and plenty of veges
Spinach and broad bean cannelloni
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This recipe first appeared in New Zealand Woman’s Weekly.

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Ingredients

Method

1.Preheat oven to 200°C. Lightly grease a large, shallow ovenproof dish.
2.In a food processor or blender, combine half the ricotta and half the parmesan, spinach, mint and garlic. Blend to a smooth paste.
3.In a large bowl, combine the spinach mixture with the remaining ricotta and beans.
4.Cut each lasagne sheet in thirds crossways. Spread ¼ cup spinach mixture lengthways along each strip. Roll up to enclose filling.
5.Pour ½ cup passata over the base of the dish. Arrange the cannelloni in a single layer, seam-side down.
6.Pour over the remaining passata. Top evenly with bocconcini and remaining parmesan. Bake for 25-30 minutes until pasta is tender and sauce is bubbling. Scatter with extra mint leaves and serve.
  • Serves 4-6. – You’ll need 2 cups frozen broad beans to yield 1 cup peeled broad beans. – This recipe uses half a 375g packet of fresh lasagne sheets. Wrap the leftover sheets in 2 layers of cling film and freeze for up to 2 months.
Note

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