Broccoli Cannelloni


This lemony twist on the classic spinach and ricotta pasta bake is packed with hidden broccoli and is so tasty that even the littlest of taste-buds will enjoy!


  • 14 instant cannelloni shells
  • 2 cups of McCain Broccoli – thawed and patted with paper towel to remove excess moisture
  • 300g Fresh Ricotta
  • 50g Danish Feta
  • ¼ cup parmesan
  • 2 tbs of milk
  • 1 clove of garlic – minced
  • The juice and grated rind of ½ a  lemon
  • 700ml of passata or tomato based pasta sauce
  • Salt and pepper – to season
  • Mozzerella slices – to top
  • Fresh basil leaves – to serve

Vegetarian Cannelloni


  1. Preheat a fan-forced oven to 180C.
  2. Place 2 cups of thawed McCain Broccoli into a food processor and pulse to chop coarsely.
  3. In a large mixing bowl, place McCain Broccoli, ricotta, feta, parmesan, milk, garlic and lemon juice/rind and mix well to combine. Season with salt and pepper.
  4. Spoon the mixture into each cannelloni shells, using a butter knife to carefully push the mixture in.
  5. Place 1/3 of the passata sauce on the base of a heavy bottom baking dish, top filled cannelloni shells, pour remaining sauce over the top and arrange mozzarella slices to cover the top.
  6. Bake for 30 minutes or until the cannelloni is tender and cheese is golden. Serve with salad and crusty bread.



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