Name: Roasted Vegetable Cannelloni
Ingredients: 1 onion, peeled and diced; 5 cups mixed root vegetables (carrot, parsnip, pumpkin, kumara) peeled and diced into 1 cm pieces; 1-2 Tbsp olive oil; ½ bulb garlic; 3 cups chopped silverbeet leaves or spinach leaves; 400 g can Wattie’s Pesto Style Tomatoes; 2-4 fresh lasagne pasta sheets; 500 g jar HEINZ [SERIOUSLY] GOOD™ Alfredo Pasta Sauce; ¼ cup grated Parmesan cheese

Roasted Vegetable Cannelloni

This is a delicious vegetarian meal − roasted vegetables rolled in fresh pasta and smothered in a delicious sauce that’s already prepared for you.

Makes 4-6

Prep Time 20 minutes

Cook Time 60 minutes

Ingredients

1 onion, peeled and diced

5 cups mixed root vegetables (carrot, parsnip, pumpkin, kumara) peeled and diced into 1 cm pieces

1-2 Tbsp olive oil

½ bulb garlic

3 cups chopped silverbeet leaves or spinach leaves

400 g can Wattie's Pesto Style Tomatoes

2-4 fresh lasagne pasta sheets

500 g jar HEINZ [SERIOUSLY] GOOD™ Alfredo Pasta Sauce

¼ cup grated Parmesan cheese

NUTRITION INFORMATION
	Avg. Quantity per serve	Avg. Quantity per 100g

INGREDIENTS

Made with

i

Pesto Style Tomatoes

Ripened on the vine under the Hawke's Bay sun, Wattie's Pesto Tomatoes are blended with onions and basil, garlic, Parmesan, olive oil, and pinenuts.

Method

Step 1

Preheat oven to 200°C. Place onion and mixed root vegetables into a shallow roasting dish. Toss through olive oil. Roast for 20-25 minutes or until vegetables are just tender. While the vegetables are roasting, wrap the garlic bulb in foil and place on the oven rack and allow to cook until soft – this will take about 15-20 minutes. Reduce the oven temperature to 180°C.

Step 2

Put chopped silverbeet into a microwave proof bowl. Pour over half a can of Wattie’s Pesto Style Tomatoes. Cover and microwave on high for 2 minutes. Squeeze the pulp from the garlic bulb and stir into the silverbeet. Mix together with the roasted vegetables, season to taste and set aside to cool.

Step 3

Pour the remaining pesto style tomatoes into the base of a lasagne-style dish (2 litre capacity).

Step 4

Cut lasagne sheets into approximately 12cm x 18cm pieces. Put 1/8 of the vegetable filling along the short end of the pasta sheet and roll up. Place into the dish seam-side down. Continue assembling and place in a single layer in the dish. Pour over HEINZ [SERIOUSLY] GOOD™ Alfredo Pasta Sauce. Sprinkle with grated Parmesan cheese.

Step 5

Bake for 35-40 minutes, until pasta is cooked and top is golden.

Tips

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Original recipe yields 1 serving

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

1

1 onion, peeled and diced

2

5 cups mixed root vegetables (carrot, parsnip, pumpkin, kumara) peeled and diced into 1 cm pieces

3

1-2 Tbsp olive oil

4

½ bulb garlic

5

3 cups chopped silverbeet leaves or spinach leaves

6

400 g can Wattie’s Pesto Style Tomatoes

7

2-4 fresh lasagne pasta sheets

8

500 g jar HEINZ [SERIOUSLY] GOOD™ Alfredo Pasta Sauce

9

¼ cup grated Parmesan cheese

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