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Categories:
cauliflower olive oil broccoli garlic cherry tomatoes long red chili pepper fresh rosemary lentils Ricotta cheese Parmesan cheese tomatoes cannelloni sheets Mozzarella cheese
Viewed: 57 - Published at: 5 years agoIngredients
- 14 oz cauliflower, quartered
- 2 tbsp olive oil
- 10 oz broccoli, cut into tiny florets
- 2 cloves garlic, finely chopped
- 8 oz cherry tomatoes, halved
- 1 None fresh long red chili pepper, seeded and finely chopped
- 2 tsp finely chopped fresh rosemary
- 1 can (15 oz) lentils, drained and rinsed
- 1 container (15 oz) ricotta cheese
- 1/2 cup finely grated Parmesan cheese
- 1 can (15 oz) crushed tomatoes
- 10 None fresh cannelloni sheets
- 1/2 cup grated mozzarella cheese
Method
- Preheat the oven to 400°F.
- Steam cauliflower 10 mins or until very tender. Cool.
- Meanwhile, heat oil in a large skillet on medium heat. Cook broccoli, garlic, cherry tomatoes, chili pepper and rosemary, stirring, 8 mins or until vegetables are softened. Stir in lentils. Season to taste.
- Process steamed cauliflower with ricotta and half the Parmesan cheese until smooth. Season to taste.
- Pour half of the canned tomatoes in the bottom of a shallow 12 x 8-inch baking dish. Place cannelloni sheets on a work surface. Divide filling among sheets, spooning it lengthwise across the middle. Roll up lengthwise; place, seam-side down, in dish in tight rows. Spoon remaining canned tomato over the top of cannelloni, making sure they are completely covered.
- Spread cauliflower mixture over top of cannelloni, not quite spreading to the edge of the dish. Sprinkle with mozzarella and remaining Parmesan cheese.
- Bake 30 mins or until golden and cooked through.
