Broccoli Canneloni

I found this recipe in a cookbook that Barb 

gave me for my birthday (thanks lady!) 

and have been wanting to try it ever since. 

Having my non-vegetarian family over for dinner was the perfect excuse, 

because Italian food is pretty much the only thing my dad will eat without meat ;) 

It looks fancy enough but is actually very simple. 

So without further ado, I give you:

Broccoli Cannelloni

This recipe makes a 9x13 dish full of deliciousness. 

Ingredients:

2 t. olive oil

12 dried cannelloni tubes

1 1/2 c. bread crumbs

2/3 c. milk

4 T. olive oil, plus extra for brushing

1 c. ricotta cheese

pinch of grated nutmeg

6 T. grated Parmesan

2 T. pine nuts

salt and pepper

Sauce Ingredients:

2 T. olive oil

1 onion, finely chopped

2 garlic cloves, pressed

1-28 oz. can chopped tomatoes

1- 8 oz. can tomato paste

1 t. dried thyme

First, cook the noodles and the broccoli: 

Add the 2 t. olive oil to boiling water 

and allow the noodles to boil for 6-7 minutes. 

Rinse, drain, and set aside for later. 

Steam the broccoli for 10 minutes or until tender. 

Set aside to cool. 

Next, make the sauce: 

Heat the oil in a large pot or pan. 

Add the onions and garlic and saute for 5-6 minutes. 

Add the rest of the sauce ingredients 

and allow the mixture to boil heavily for 2-3 minutes. 

Pour the sauce into the bottom of a 9x13 baking dish and set aside. 

Use a food processor to puree the broccoli. 

In a mixing boil, stir together the breadcrumbs, milk and oil until softened. 

Add the broccoli, ricotta, parmesan, and nutmeg. 

Mix it all together and season with salt and pepper. 

Stuff the noodles with the mixture and arrange them in the dish of sauce. 

Don't bother trying to use a spoon, your fingers will work better. 

Brush the tops of the noodles with olive oil, 

and sprinkle them with pine nuts and parmesan. 

Bake in a 375 degree oven for 25-30 minutes, 

or until noodles are golden. 

This dish is great for guests 

because you can leave it in the fridge all day 

and bake it when you're ready. 

By the time mine got out of the oven, 

it was too dark for a decent "after" photo. 

Enjoy!