This is a great comfort food classic.  The family loves it.  Serve with a beautiful fresh green salad straight out of the oven.

This makes for a wonderful MamaBake swap meal also.  Use the recipe below for one meal for a family of 4-6 and pack in al-foil trays with a lid, with pasta uncooked.  Scribble cooking instructions on lid for family e.g. “30 minutes on 180degC”.

You can freeze this meal uncooked (once all elements are put together) or as soon as it has cooled after being pulled from the oven.  A great one to be able to have in the wings after one of those days.

Serves 6 people

Ingredients

x1 200g box of cannelloni pasta tubes.

Cannelloni Stuffing

350g broccoli, very finely chopped
400g ricotta
2 egg yolks
2 cloves garlic, crushed
75g feta, finely crumbled
1.5 cups Cheddar & mozzarella
generous pinch nutmeg
Salt and pepper

Tomato Sauce

800g tinned toms
2 cloves garlic, crushed

Method: Tomato Sauce

Simmer vigorously the tomato sauce and garlic until reduced – about 10 minutes.  Keep an eye on it that it doesn’t stick on the bottom.

Spread half the tomato mixture around the bottom of a glass baking dish.

Preheat your oven to 200 degrees C.

Method: Cannelloni Stuffing

Lightly sautee the broccoli in a heavy bottomed pan in butter for about 5 minutes until softens.

Mix all stuffing ingredients and 3/4 cup of the cheddar and mozzarella together.  Pour the mixture into a plastic bag, snip a small hole into corner of bag and pipe mixture into the pasta tubes.  This IS messy but very satisfying!

Lay the Cannelloni tubes on the first layer of tomato sauce.  Then cover with remaining tomato sauce and sprinkle with remaining 3/4 cup of cheddar and mozzarella.

Bake for 30 minutes or until pasta is cooked through and golden brown on top.