Veggie cannelloni bake recipe

  • Serves 6
  • 15 mins to prepare and 45 mins to cook
  • 320 calories / serving
  • Healthy
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Cannelloni is a popular Italian dish where pasta tubes are stuffed with a meat or vegetable filling and baked in a rich sauce. For this extra-cheesy kid’s version, we use taco mixed beans as the protein for a cost-effective and healthy option. It can also be made ahead of time and popped in the oven when needed for a delicious, fuss-free supper.

  1. Preheat the oven to gas 5, 190°C, fan 170°C. Let the kids put the beans into a bowl and mash until coarsely crushed. Set aside.
  2. Heat the oil in a frying pan, add the onion and fry over a gentle heat for 3 mins. Turn up the heat, add the peppers and stir-fry for 3-5 mins. Remove from the heat and cool slightly. Add the pepper mix to the beans and stir well. Set aside.
  3. Pour a third of the passata into a 20 x 30cm baking dish and set aside.
  4. Using a teaspoon, let the kids fill the cannelloni tubes with the pepper and bean mix. Arrange in the dish, then pour over the remaining passata and scatter with the grated cheese. Bake for 40 mins, or until bubbling and golden. Serve with mixed leaves, if you like.

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  • Ingredients

  • 395g tin taco mixed beans
  • 1 tbsp olive oil
  • 1 onion, peeled and chopped
  • 1 red pepper, deseeded and chopped
  • 1 yellow pepper, seeded and chopped
  • 500g carton passata with garlic and herbs
  • 12 cannelloni tubes
  • 200g lighter mature Cheddar, grated
  • mixed leaves, to serve (optional)
  • Energy 1345kj 320kcal 16%
  • Fat 11g 15%
  • Saturates 5g 26%
  • Sugars 12g 13%
  • Salt 1.8g 30%

of the reference intake
Carbohydrate 38.7g Protein 18g Fibre 4.6g


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