Vegetable cannelloni recipe Recipe | Better Homes & Gardens Australia
Fast Ed shows how to make delicious vegetable cannelloni with whatever veg you have on hand. Ideal for a fridge cleanout and a creative meal solution.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bhg.com.au.
Ingredients
- 3 cups leftover root vegetables (potatoes, carrots and swedes)
- ¼ cup vegetable oil
- Sea-salt flakes and freshly ground black pepper, to season
- 2 cups leftover leafy green vegetables (cabbage, kale, spinach and lettuce)
- ½ cup leftover soft herbs (parsley, basil, tarragon and mint)
- 250g ricotta cheese
- 1 tsp ground nutmeg
- ½ cup green olives, finely chopped
- 12 large cannelloni tubes
- 700g tomato passata
- ½ cup finely grated tasty cheese
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