Roasted Vegetable and Cheddar Cannelloni #Dolmio #ThankGoodness

Roasted Vegetable and Cheddar Cannelloni #Dolmio #ThankGoodness

This is quite possibly one of my biggest and sneakiest parenting triumphs to date! My kids are relatively healthy although but there is still lots of scope for more fruit and vegetables in their diet and I think I might have just cracked it with this recipe. Not only did they wolf it down without so much of a grumble, they got all their 5 a day in one sitting and ate mushrooms which they’ve been reluctant to try for many, many years.

The golden rule to feeding fussy eaters is to chop the vegetables up into very small chunks, which also helps when filling the cannelloni, and the lashings of Dolmio Bolognese sauce helps it all under the guise of tomato sauce. With 10  tomatoes, tomato puree,  onion,  sunflower oil,  garlic, basil, a teaspoon of cornflour, a teaspoon of salt, a pinch of pepper, two teaspoons of added beet sugar for taste, a squeeze of lemon juice, a splash of water, the sauce alone kept my midweek meal full of healthy goodness! watch the video to see for yourself…..

Clean plates and no grumbles was the only feedback I needed from my busy teenagers who failed to notice the feel good mum smirk on my face as they carried their plates to the kitchen, washed up their plates and fled back to their rooms without ever knowing how happy those clean plates had made me.

One small step for mankind, one giant leap for a mum trying desperately to make sure her kids eat healthy!

If you’d like to have a go yourself, here’s the recipe I used, it can be prepared the night before and baked in the oven the following day.

Ingredients 

2 carrots

1 onion

I courgette

1 aubergine

1 red pepper

4 balls of frozen spinach

4 large mushrooms

1 bottle Dolmio bolognese sauce

200g cheddar cheese

100g Parmesan cheese

250g  cannelloni

Sea salt & pepper

1 tsp Smoked lazy garlic or 2 fresh garlic cloves

Method 

  • Pre heat the oven to 150’c
  • Chop the courgette, red pepper, mushrooms, onion and aubergine into small chucks, keeping the same size so they cook evenly.
  • Grate the carrots and cheddar cheese

  • Place the aubergine, courgette and red pepper on a baking tray, drizzle with olive oil season with a pinch of sea salt and black pepper. Mix everything thing thoroughly then place in a pre heated oven for 20 minutes on a middle shelf, checking to make sure nothing is burning after 10 minutes and giving the tray a gentle shake.
  • Heat some olive oil in a frying pan and gently fry the onion for 5 minutes then add the garlic,  mushrooms  and carrots and fry for another 5 minutes.
  • Put an pan of water on to boil ready for steaming the spinach.
  • Add the cheddar cheese and roasted vegetables to the frying pan mix, stirring everything through.
  • Steam the spinach over a pan of boiling water while you get on with filling the cannelloni.

  • Using a table knife, fill each cannelloni tube with the mixture then layer them in a greased dish.
  • Place a layer of spinach and slice grate half the Parmesan over the first layer of cannelloni and spinach.

  • When you finished filling, pour a jar of Dolmio over the top, making sure the cannelloni rolls have slight gaps so the sauce can seep through the middle.
  • Finish with the rest of the Parmesan over the top and bake in the middle of the oven 160’c for 20 minutes.

  • Serve straight away as it is, there’s so many vegetables you’ve already got your complete meal good to go.
  • If you’ve made it in advance, made in advance too, just add an extra 5 minutes cooking time.

This post is an entry for the #Dolmio #ThankGoodness Challenge, sponsored by Dolmio. www.dolmio.co.uk/thankgoodness.”

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2 Comments

  1. 24th March 2017 / 10:17 pm

    Oh wow, cannelloni is one of my favourite meals but I’ve never made it myself – this looks amazing! x

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