Cannelloni with Rosemary Sage Sauce

Cannelloni with Rosemary and Sage Sauce
  • 15 mins preparation
  • 40 mins cooking
  • easy difficulty
  • 4 serves

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Ingredients

  • 2 tablespoons olive oil
  • 1 brown onion, finely chopped
  • 1 packet Vegie Delights Rosemary, Sage and Parsley Sausages, coarsely chopped
  • 1 ½ tablespoons rosemary leaves, chopped
  • 2 cloves garlic, finely chopped
  • 2 zucchini, trimmed and grated
  • 1 cup vegetable stock
  • 1 tablespoon tomato paste
  • 1 400g can low salt chopped tomatoes
  • 1 x 375g packet fresh cannelloni sheets
  • 500ml (2 cups) tomato pasta sauce
  • ½ cup (40g) grated parmesan cheese
 

Method

  1. Pre-heat the oven to 200°C.
  2. Heat a frying pan over medium heat, add oil. Cook onion, stirring, for 2-3 minutes until softened. Add the sausage, rosemary and garlic and cook, breaking up with a wooden spoon, for 3-4 minutes until the sausage is browned. Add zucchini and cook for a further 3-4 minutes.
  3. Add the stock, bring to the boil and cook for 5 minutes or until slightly reduced. Add tomato paste and stir to combine. Add the tomatoes, increase the heat to high and bring to the boil. Reduce heat to low and simmer for 20 minutes until reduced.
  4. Spread a layer of tomato pasta sauce over the base of a shallow oven-proof dish. Place cannelloni sheets on a board. Place 50g (¼ cup) sausage mixture along the long side. Roll up to enclose filling. Place in a prepared dish. Repeat with remaining cannelloni sheets and filling. Spoon the remaining tomato pasta sauce over pasta dish. Sprinkle with parmesan cheese and bake in prepared oven for 35 minutes.
 

Nutritional Information

Per Serve

Kilojoules 2879 kJ

Calories 685 cal

Protein 29.7 g

Total fat 20.9 g

Saturated fat 6.6 g

Carb. total 89.3 g

Carb. sugars 17 g

Fibre 9.7 g

Sodium 1392 mg

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