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 | ||
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| Avg. Quantity per serve | Avg. Quantity per 100g | |
INGREDIENTS
Made with
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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