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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.
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:
This recipe was first published in August 2005.