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Broad Bean Cannelloni Topped with Mozzarella
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A tasty vegetarian supper of cannelloni tubes filled with a broad bean and basil mixture, baked with our ready-made sauces from the chiller cabinet.
Serves: 4
Swap fresh broad beans for frozen.
If using fresh pasta sheets, soften them slightly in a bowl of boiling water, drain and blot dry. Spread a little mixture on the edge of each one and roll up.
Typical values per serving:
Energy |
1832.592kJ 438.0kcal |
---|---|
Fat | 11.3g |
Saturated Fat | 6.5g |
Salt | 1.6g |
This recipe was first published in Mon Aug 01 01:00:00 BST 2005.
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