Cheese and Mortadella Cannelloni
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Cheese and Mortadella Cannelloni
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 582582 cal |
| pro | 29 g29g pro |
| total fat | 32 g32g total fat |
| sat. fat | 15 g15g sat. fat |
| carb | 44 g44g carb |
| fibre | 3 g3g fibre |
| chol | 151 mg151mg chol |
| sodium | 923 mg923mg sodium |
| potassium | 474 mg474mg potassium |
| % RDI: | - |
| calcium | 3838 calcium |
| iron | 2828 iron |
| vit A | 2424 vit A |
| vit C | 6565 vit C |
| folate | 7575 folate |
These cannelloni take less than a half-hour to put together and are every bit as enticing as the more time-consuming traditional cannelloni.
Ingredients
-
1 bunch broccoli
1 pkg (360 g, 6 sheets) fresh lasagna noodles
1 tub (475 g) Canadian Ricotta cheese, drained
2/3 cup shredded Canadian Asiago cheese
2/3 cup grated Canadian Parmesan cheese
1 egg
1/4 tsp each salt and pepper
1-1/3 cups bottled strained tomatoes (passata) or crushed tomatoes
2 tbsp olive oil
1 clove garlic, pressed or minced
1 pkg (200 g) or 12 thin slices mortadella
Preparation
Peel broccoli stems, keeping heads intact. In large pot of boiling salted water, cook broccoli until tender, about 5 minutes. Remove with tongs and chill under cold water; drain well and finely chop. Set aside.
Cut lasagna sheets in half crosswise; add to pot and boil for 1 minute. Drain and chill under cold water; drain well, separating pieces immediately. Set aside.
In large bowl, mix together broccoli, ricotta cheese, Asiago cheese, half of the Parmesan cheese, the egg and half each of the salt and pepper. In separate bowl, stir together tomatoes, oil, garlic and remaining salt and pepper; spread about one-third in 13- x 9-inch (3 L) baking dish.
Place 1 slice mortadella on each piece lasagna; top each with about 1/3 cup broccoli mixture and roll up into cylinders. Place snugly, seam side down and in single layer, on tomato mixture. Spread remaining tomato mixture over top. Cover with foil; bake in 375°F (190°C) oven until bubbling, about 30 minutes. Uncover and sprinkle with remaining Parmesan cheese; bake for 5 minutes. Let stand for 5 minutes before serving.
Makes 6 servings.
Cut lasagna sheets in half crosswise; add to pot and boil for 1 minute. Drain and chill under cold water; drain well, separating pieces immediately. Set aside.
In large bowl, mix together broccoli, ricotta cheese, Asiago cheese, half of the Parmesan cheese, the egg and half each of the salt and pepper. In separate bowl, stir together tomatoes, oil, garlic and remaining salt and pepper; spread about one-third in 13- x 9-inch (3 L) baking dish.
Place 1 slice mortadella on each piece lasagna; top each with about 1/3 cup broccoli mixture and roll up into cylinders. Place snugly, seam side down and in single layer, on tomato mixture. Spread remaining tomato mixture over top. Cover with foil; bake in 375°F (190°C) oven until bubbling, about 30 minutes. Uncover and sprinkle with remaining Parmesan cheese; bake for 5 minutes. Let stand for 5 minutes before serving.
Makes 6 servings.
- Keywords : Main Course; Italian; Bake; Ricotta; Parmesan;
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