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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 604.6
  • Total Fat: 25.5 g
  • Cholesterol: 61.5 mg
  • Sodium: 1,096.5 mg
  • Total Carbs: 65.2 g
  • Dietary Fiber: 6.1 g
  • Protein: 32.3 g

View full nutritional breakdown of Jaime Oliver Incredible Baked Cauliflower and Broccoli Canneloni calories by ingredient
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Jaime Oliver Incredible Baked Cauliflower and Broccoli Canneloni

Submitted by: JENN26POINT2

Introduction

This is a cheese lover's dream, but beware! High in calories!! I could probably go with less cheese next time to reduce the calories. But was absolutely delicious like it came straight from Olive Garden or something!! This is a cheese lover's dream, but beware! High in calories!! I could probably go with less cheese next time to reduce the calories. But was absolutely delicious like it came straight from Olive Garden or something!!
Number of Servings: 7

Ingredients

    Broccoli, frozen, 1 package (10 oz)
    Cauliflower, raw, .67 head, medium (5-6" dia)
    Garlic, 3 cloves
    Olive Oil, Extra Virgin, 2 tbs
    Parmesan Cheese, grated, 7 oz
    Mozzarella Cheese, part skim milk, 7 oz
    Thyme, fresh, 4 tsp
    Basil, 20 leaves
    Tomato Sauce, 2 cup
    Vinegar, Red Wine 1 tbsp
    Sour cream, light, 453.5 grams
    Barilla Manicotti, 16 oz

Directions

Preheat the oven to 375 degrees F.

Bring a large saucepan of salted water to the boil and drop in the chopped broccoli and cauliflower. Boil for 5 to 6 minutes, until cooked, then drain in a colander, reserving the cooking water.

Heat a wide saucepan, add olive oil and the garlic. Fry for a few seconds, then add the thyme leaves continue frying for a few seconds more before adding the cooked broccoli and cauliflower with around 4 tablespoons of the reserved cooking water. Stir everything together, put a lid on the pan leaving a little gap, and cook slowly for 15 to 20 minutes, stirring regularly. Remove the lid for the last 5 minutes to let the moisture evaporate, then use a potato masher to crush the vegetables. Take the saucepan off the heat, taste the vegetables and season carefully with salt and pepper. Spread the mixture on a baking sheet to cool.

Test the size of your baking dish by laying the dry noodles in the pan. Remove the noodles and pour in the tomato sauce with a pinch of salt and a tbsp of red wine vinegar.

In another bowl, mix the sour cream with half the Parmesan, a sprinkling of salt and pepper and a little of the reserved cooking water to thin it down.

Spoon your cooled broccoli and cauliflower mixture into a large sandwich bag and cut off the corner. Twist the top of the bag and squeeze it to pipe the filling into the cannelloni tubes. (Or use a teaspoon to push the mixture into the cannelloni or use a piping bag.) Fill the tubes up and place them in a single layer on top of the sauce.

Lay the basil leaves over the cannelloni and spoon your white sauce evenly over the top. Season with black pepper, sprinkle over the remaining Parmesan and tear over the mozzarella.

bake in the preheated oven for 30 to 40 minutes, or until golden and bubbling on top.

Find the original recipe here: http://www.foodnetwork.com/recipes/jamie-oliver/incredible-baked-cauliflower-and-broccoli-cannelloni-recipe/index.html

Original recipe called for anchovies, and other ingredients I omitted.


Serving Size: 2 noodles and filling

Number of Servings: 7

Recipe submitted by SparkPeople user JENN26POINT2.






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