Thursday, 31 July 2008

Green veg cannelloni

One of my favourite pasta dishes is spinach and ricotta cannelloni. On Monday we still had a lot of green vegetables leftover from our box. So I decided to substitute the spinach for the other veg we had. We used cannelloni tubes but these could easily be substituted with fresh lasagne sheets, which you could roll with the filling to make tubes.

Green veg cannelloni
(Serves 2 greedy people or four with some bread and salad)

  • Broad beans
  • 1 Courgette, grated
  • Broccoli
  • Ricotta cheese, 250g
  • Pecorino cheese, 3 tbsps
  • Cannelloni tubes
  • Tomato pasta sauce (we made our own, but you could use shop bought)
  • Cheddar cheese
For the filling: boil the broccoli for 5 mins and beans for about 3 mins. Remove the beans from their skins. In a boil mash up the broccoli. To the broccoli add the beans, courgette, ricotta, pecorino cheese, salt and pepper.

Fill the tubes with the mixture.

Put a tablespoon or so of the tomato sauce on the base of a oven proof dish, they place the tubes in the dish. Cover the tubes with the rest of the sauce. Top with the cheddar cheese.

Bake at gas mark 6 for 20-30 mins, until cheese is golden and tubes are soft.

This dish made a great alternative to the spinach and ricotta classic and helped us use up the green veg left. The change also meant that we packed roughly 4 portions of veg into one meal (counting the tomatoes in the sauce, which do count by the way).

I am entering this into this week Presto Pasta Nights which this week is held by Ruth at Once Upon a Feast, make sure you check out the round up.


Ruth Daniels said...

What a glorious combo. Thanks for sharing with Presto Pasta Nights. Now if it will only cool down a little here, I'll turn my oven back on and make some.

A scientist in the kitchen said...

I have yet to cook cannelloni. This seems so easy. Thanks.