Feta & broccoli canneloni
| Recipe By: | Diane Hempel |
| Serves: | 4 |
| Cooking Time: | 15 to 20 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 16-24 florets tenderstem broccoli, sautéed or blanched
- 100 g Feta cheese
- sea salt and freshly ground black pepper, to taste
- 12 canneloni pasta tubes
- 1 400g tin chopped Italian tomatoes
- 1 cup cheese sauce
- 125 g mozzarella, grated
- 1/2 tsp dried oregano
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 200°C.
- Steam the broccoli for a few minutes until tender. Blend the broccoli with feta and sea salt and black pepper to taste.
- When smooth, spoon into a piping bag. Pipe the mixture into the cannelloni pasta tubes.
- Drain the chopped tomatoes through a sieve and spread over the base of an ovenproof dish.
- Arrange the cannelloni tubes on the tomatoes.
- Pour over the cheese sauce (*see cook's note), grate over mozzarella and sprinkle with oregano.
- Bake for 15 - 20 minutes until bubbling and golden.
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