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Roasted Vegetable Cannelloni
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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
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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.

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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.
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Servings
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 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
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