Cannelloni Brassica Jamie Oliver
Indulge in the wholesome flavors of Cannelloni Brassica, a vibrant twist on traditional pasta dishes inspired by Jamie Oliver’s signature style. This crowd-pleasing recipe combines tender cannelloni tubes stuffed with a hearty, nutrient-packed filling of broccoli, kale, spinach, and creamy ricotta, perfectly seasoned with a hint of nutmeg and Parmesan. Smothered in a rich tomato passata sauce infused with garlic and oregano, then topped with gooey mozzarella, this baked Italian classic is comfort food at its finest. A delightful combination of cheesy, savory, and earthy notes, this recipe is perfect for weeknight dinners or special family gatherings. Ready in just over an hour and garnished with fresh basil, it’s a healthy yet indulgent meal that’s sure to impress.
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Recipe Information
Ingredients
- 250 g Cannelloni tubes
- 300 g Broccoli
- 150 g Kale
- 150 g Spinach
- 250 g Ricotta cheese
- 50 g Parmesan cheese, grated
- 100 g Mozzarella cheese, shredded
- 2 units Garlic cloves, minced
- 2 tbsp Olive oil
- 700 ml Tomato passata
- 1 tsp Dried oregano
- 0.25 tsp Nutmeg, freshly grated
- 1 tsp Salt
- 0.5 tsp Black pepper
- 10 units Fresh basil leaves
Instructions
Preheat your oven to 190°C (375°F).
Bring a pot of water to a boil and blanch the broccoli, kale, and spinach for 2-3 minutes. Drain well, squeeze out excess water, and finely chop the greens.
In a mixing bowl, combine the chopped greens with ricotta cheese, grated Parmesan, nutmeg, and a pinch of salt and pepper. Mix thoroughly to create the filling.
Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the tomato passata, add dried oregano, and season with salt and pepper. Let the sauce simmer for 5-7 minutes.
Spread one-third of the tomato sauce evenly across the bottom of a baking dish.
Using a small spoon or piping bag, carefully stuff the cannelloni tubes with the greens and ricotta filling. Arrange the filled tubes in a single layer over the tomato sauce in the baking dish.
Pour the remaining tomato sauce over the cannelloni, ensuring all the tubes are fully covered.
Sprinkle the shredded mozzarella evenly over the top.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbling.
Garnish with fresh basil leaves and serve hot.
Nutrition Facts
Calories |
621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 1121 mg | 49% | |
| Total Carbohydrate | 66.1 g | 24% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 10.5 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 661 mg | 51% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1292 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
