Cannelloni with Broccoli and Ricotta
⏱️ Prep: 25 min🍳 Cook: 60 min
Ingredients
| 12 pcs | cannelloni | |
| 450 g | broccoli | |
| 2 tbsp | 30 ml | pine nuts |
| to taste | black pepper | |
| 6 tbsp | 90 ml | parmesan |
| 1 pinch | nutmeg | |
| 225 g | ricotta | |
| 4 tbsp | 60 ml | olive oil |
| 150 ml | milk | |
| 75 g | breadcrumbs | |
| 2 tbsp | 30 ml | olive oil (for the tomato sauce) |
| 1 tsp | 5 ml | dried thyme |
| 4 pcs | olives, finely chopped | |
| 1 tbsp | 15 ml | tomato purée |
| 800 g | canned tomatoes | |
| 1 clove | garlic | |
| 1 head | onion |
Instructions
Prep 25 min | Cook 60 min | Total 85 min | Serves 4
- Heat the oven to 190 degrees. Grease a baking dish, bring water to the boil in a pot and cook the cannelloni. Meanwhile steam the broccoli for 3 minutes.
- Drain the cannelloni and purée the broccoli. Tip the breadcrumbs into a bowl, add the milk and olive oil and stir.
- Add the ricotta, broccoli, nutmeg, 4 tbsp of the parmesan, salt and black pepper. To make the tomato sauce, heat the olive oil and fry the onion and garlic.
- Add the tomatoes, tomato purée, olives, thyme, salt and black pepper. Bring to the boil for 2-3 minutes, then pour into the prepared baking dish.
- Fill the cannelloni with the broccoli mixture and arrange them in the dish. Brush with a little olive oil and sprinkle with the remaining parmesan and the pine nuts. Bake for 25-30 minutes.