Broccoli and Ricotta Cannelloni with Homemade Tomato Sauce

This broccoli and ricotta cannelloni is a comforting, meat-free family dinner made with simple UK supermarket ingredients. Tender broccoli, creamy ricotta and cottage cheese create a delicious filling, while homemade tomato sauce adds plenty of flavour. A golden yoghurt topping brings everything together.

Instead of buying cannelloni tubes, this recipe uses rolled lasagne sheets. As a result, the pasta is easier to fill and assemble. It is also a practical way to make a satisfying family meal without relying on expensive ingredients.

Serve with a fresh green salad or seasonal vegetables for an easy midweek dinner.

Why You’ll Love This Broccoli and Ricotta Cannelloni

• Family-friendly: Creamy pasta, vegetables and tomato sauce make a comforting combination.

• Meat-free: Broccoli, ricotta and cottage cheese form the filling.

• Budget-conscious: The recipe uses familiar ingredients found in most UK supermarkets.

• Make-ahead friendly: You can prepare the sauce and filling in advance.

• Less food waste: The broccoli stalks can be saved for soup or cooked as a side dish.

Recipe Details

Times are approximate. The tomato sauce and broccoli can be cooked while preparing the other ingredients.

Ingredients

Broccoli and Ricotta Filling

• Approximately 1kg broccoli florets

• A little low-calorie cooking spray or olive oil

• 120g ricotta cheese

• 130g fat-free natural cottage cheese

• Finely grated zest of 1 unwaxed lemon

• 1 medium egg yolk

• Freshly ground black pepper

• A small pinch of salt, to taste

Homemade Tomato Sauce

• 1 medium onion, finely chopped

• 2 garlic cloves, crushed

• 600g tinned chopped tomatoes with herbs

• 2 tbsp red wine vinegar

• 1 level tsp granulated sweetener suitable for cooking, optional

• 2 tbsp water

• A little cooking spray or olive oil

• Freshly ground black pepper

Pasta and Creamy Topping

• 12 dried lasagne sheets

• 1 level tbsp cornflour

• 500g fat-free natural Greek yoghurt

• 2 medium eggs, beaten

• A pinch of grated nutmeg

• 1½ level tbsp grated Parmesan or vegetarian hard cheese

• Freshly ground black pepper

How to Make Broccoli and Ricotta Cannelloni

Follow these six steps to prepare the filling, assemble the pasta and bake the dish.

1. Prepare the Broccoli

First, cut the broccoli into florets. Pulse them briefly in a food processor until they resemble coarse, rice-sized pieces.

Next, heat a large non-stick frying pan with a little cooking spray or olive oil. Add the broccoli and 2 tablespoons of water, then cook for around 5 minutes. Stir regularly until the broccoli becomes tender.

Transfer it to a large mixing bowl and leave it to cool slightly. Meanwhile, save the stalks for soup, stir-fries or a simple vegetable side.

2. Make the Homemade Tomato Sauce

Heat a little cooking spray or olive oil in a saucepan. Add the chopped onion and garlic with 2 tablespoons of water.

Cook gently for 8–10 minutes until softened. Stir occasionally to prevent the mixture from catching.

Once the onion is soft, add the chopped tomatoes, red wine vinegar and optional sweetener. Season with black pepper.

Allow the sauce to simmer uncovered for 15–20 minutes. During this time, stir occasionally until it thickens slightly.

Finally, spread the tomato sauce across the base of a large ovenproof baking dish.

3. Prepare the Lasagne Sheets

Bring a large saucepan of water to the boil. Cook the lasagne sheets according to the packet instructions until they are flexible enough to roll without breaking.

Afterwards, drain them carefully. Arrange the sheets separately on a clean, lightly oiled surface to prevent sticking.

Leave them to cool until they are comfortable to handle.

4. Make the Broccoli and Ricotta Filling

Preheat the oven to 200°C (180°C fan), gas mark 6.

Add the ricotta, cottage cheese, lemon zest and egg yolk to the cooled broccoli. Season lightly, then mix until evenly combined.

Divide the filling between the 12 lasagne sheets. Roll each sheet around its filling and place it seam-side down over the tomato sauce.

Arrange the rolls close together so they fit neatly in the baking dish.

5. Prepare the Creamy Yoghurt Topping

In a mixing bowl, blend the cornflour with a small spoonful of Greek yoghurt to make a smooth paste.

Gradually whisk in the remaining yoghurt. Next, add the beaten eggs, nutmeg and a little black pepper.

Once combined, spoon the topping evenly over the filled pasta rolls. Finish with the grated Parmesan or vegetarian hard cheese.

6. Bake Until Golden

Bake the cannelloni for approximately 35–40 minutes. The topping should turn golden, the pasta should be tender, and the filling should be thoroughly cooked.

If the surface browns too quickly, cover the dish loosely with foil.

Once cooked, remove the dish from the oven and leave it to rest for 5 minutes. This makes serving easier and allows the filling to settle.

Tips for the Best Broccoli and Ricotta Cannelloni

Drain excess moisture. If the cooked broccoli releases a lot of water, drain it before adding the cheese. Otherwise, the filling may become watery.

Check your pasta packet. Different brands of lasagne sheets have different cooking times. Therefore, follow the instructions until the sheets are flexible enough to roll.

Use vegetarian cheese when needed. Traditional Parmesan contains animal rennet. For a fully meat-free dish, choose a suitable vegetarian hard cheese instead.

Add extra flavour. A pinch of dried basil or chilli flakes works well in the tomato sauce. Alternatively, add a little extra lemon zest to the broccoli filling.

Prepare components ahead. The tomato sauce and broccoli filling can be made in advance and stored separately in the fridge until you are ready to assemble the dish.

What to Serve with Broccoli and Ricotta Cannelloni

Because the cannelloni already contains pasta, cheese and vegetables, a simple side works particularly well.

Try serving it with a crisp green salad, steamed green beans or roasted seasonal vegetables. For a larger family meal, add a mixed salad with cucumber and tomatoes.

Can You Make Broccoli and Ricotta Cannelloni Ahead?

Yes. Prepare the tomato sauce and filling ahead of time, then refrigerate them separately in covered containers. When you are ready to cook, prepare the lasagne sheets and yoghurt topping before assembling the dish.

For the best texture, add the topping shortly before baking.

Storage and Reheating

Allow leftovers to cool promptly and refrigerate within two hours. Keep them in a covered container and eat within 48 hours.

When reheating, make sure the cannelloni is steaming hot throughout, including the centre. Reheat leftovers only once.

Frequently Asked Questions

Can I use frozen broccoli?

Yes. However, thaw it first and drain it thoroughly. Removing excess water helps prevent the ricotta filling from becoming too loose.

Can I use cannelloni tubes instead of lasagne sheets?

You can, although the preparation method will change. Follow the pasta packet instructions and make sure the tubes have enough sauce around them to cook properly.

Is this broccoli and ricotta cannelloni vegetarian?

The filling is meat-free. However, traditional Parmesan contains animal rennet, so use a vegetarian hard cheese if you want a vegetarian version.

Can I replace the ricotta?

Cottage cheese can provide a similar creamy texture, although the finished filling will taste slightly different. For the recipe as written, the combination of ricotta and cottage cheese gives a balanced result.

More Affordable Family Meal Ideas

Looking for more everyday dinners made with familiar supermarket ingredients? Explore our Budget Family Meals UK guide.

You can also browse our Healthy High-Protein & Fibre-Rich Recipes collection for more breakfast, lunch and dinner inspiration.

Allergen note: Contains milk, eggs and wheat. Always check the packaging of individual ingredients and substitutes.