Broccoli and Ricotta Cannelloni Recipe This recipe is a healthy and delicious way to enjoy a classic Italian dish. It is low in syns and can be made with simple ingredients that you probably already have on hand. The recipe is easy to follow and requires minimal cooking time. About Time: Prep Time: 15 mins Cooke Time: 40 mins Total Time: 55 mins Yield: serves 4 3 Syns per serving Ingredients: 4 large broccoli heads (approximately 350g each) Low-calorie cooking spray 1 finely chopped medium onion 2 crushed garlic cloves 600g canned chopped tomatoes with herbs 2 tbsp red wine vinegar 1 level tsp sweetener granules 12 dried lasagne sheets 120g ricotta cheese 130g fat-free natural cottage cheese Finely grated zest of 1 unwaxed lemon 1 medium egg yolk, plus 2 beaten medium eggs 1 level tbsp cornflour 500g fat-free natural Greek yogurt Pinch of grated nutmeg 1½ level tbsp grated fresh Parmesan or vegetarian alternative Instructions: Remove the florets from the broccoli heads, yielding about 1kg. Process the florets in a food processor until they resemble rice-sized pieces. (Utilize the stalks by peeling, cutting into batons, boiling, and serving as a side vegetable.) In a large non-stick frying pan, spray low-calorie cooking spray and heat over high heat. Add broccoli and 2 tbsp water, season lightly, and stir-fry for 5 minutes or until tender. Transfer to a mixing bowl and let it cool. For the tomato sauce, spray a non-stick saucepan with low-calorie cooking spray and place it over low heat. Add onion, garlic, and 2 tbsp water, cover, and cook for 10 minutes until soft. Uncover, add tomatoes, vinegar, and sweetener, and simmer for 15-20 minutes until reduced and thickened. Season to taste and spoon into a large shallow baking dish (approximately 24cm x 30cm). Simultaneously, bring a large saucepan of water to a boil. Cook lasagne sheets one at a time for 10-12 minutes or until just tender. Drain, run under cold water until manageable, then separate the sheets and lay them out on cling film. Cover with another sheet of cling film. Preheat the oven to 200°C/fan 180°C/gas 6. Mix ricotta, cottage cheese, lemon zest, and egg yolk into the cooled broccoli, adding seasoning. Uncover lasagne sheets and distribute the broccoli filling on each one. Roll them up tightly, placing them side by side, seam-side down, on top of the tomato sauce. Mix cornflour with a bit of yogurt to form a paste. Stir in the remaining yogurt, beaten eggs, nutmeg, and seasoning. Spoon over the cannelloni and sprinkle with Parmesan. Bake for 40 minutes or until golden and bubbling. Serve with Speed vegetables. This recipe for broccoli ricotta cannelloni with tomato sauce is a delicious and healthy dish that is perfect for a family meal. Here are a few tips to make it even better: Tips: For a richer flavor, use full-fat ricotta cheese instead of low-fat. You can also add a tablespoon of grated Parmesan cheese to the filling. If you don't have cornstarch, you can use 1 tablespoon of all-purpose flour mixed with 2 tablespoons of water instead. To make the tomato sauce even more flavorful, add a pinch of red pepper flakes. Serve the cannelloni with a side of steamed green beans or broccoli. Here are some additional tips for making this recipe: To make the broccoli rice-sized, simply pulse it in a food processor until it reaches the desired consistency. Be sure to season the broccoli well before stirring it into the filling. Roll the cannelloni tightly and place them seam-side down in the baking dish. Don't overfill the cannelloni, as they will expand during baking. To make the topping, simply whisk together the yogurt, eggs, nutmeg, and seasoning. Sprinkle the Parmesan cheese over the cannelloni before baking. Bake the cannelloni for 40 minutes, or until golden brown and bubbling. Let the cannelloni rest for 5 minutes before serving. Enjoy!

Broccoli and Ricotta Cannelloni Recipe

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Ingredients:

  • 4 large broccoli heads (approximately 350g each)
  • Low-calorie cooking spray
  • 1 finely chopped medium onion
  • 2 crushed garlic cloves
  • 600g canned chopped tomatoes with herbs
  • 2 tbsp red wine vinegar
  • 1 level tsp sweetener granules
  • 12 dried lasagne sheets
  • 120g ricotta cheese
  • 130g fat-free natural cottage cheese
  • Finely grated zest of 1 unwaxed lemon
  • 1 medium egg yolk, plus 2 beaten medium eggs
  • 1 level tbsp cornflour
  • 500g fat-free natural Greek yogurt
  • Pinch of grated nutmeg
  • 1½ level tbsp grated fresh Parmesan or vegetarian alternative

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