Cannelloni, or literally 'big tubes', are filled with a mixture of veggies, herbs and cheese.
Fresh broccoli is tossed with olive oil and roasted under the grill, then added to a tomato and white wine sauce with spinach and feta.
A topping lightened with whisked egg whites and finished with a sprinkling of Parmesan can make a simple pasta and vegetable bake very special. You can use a wide variety of vegetables with the pasta in this easy version of a soufflé. Serve with a vitamin-packed salad of chicory and watercress.
Bought stuffed pasta just does not taste anything like silken-textured home-made pasta with a freshly prepared savoury filling. This is not a convenience meal – making pasta does take time – but the result is a marvellous dish, to savour and enjoy at a weekend. This recipe is for the filling. Look on the site for our fresh pasta dough recipe.
This highly spiced dish from Egypt is perfect for vegetarians because it is so rich with protein, due to the combination of lentils and pasta. You'll love the interesting texture and mix of flavours.
This hearty and delicious dish is best made with fresh pasta. You can substitute 500g of cannelloni cooked according to packet directions, then proceed as directed.
It takes a little effort, but it is always worth it.
Low-fat baked pasta shells stuffed with a mixture of tofu and spinach, covered in your favourite tomato pasta sauce. A vegetarian and vegan dream!
I have not included any herbs in this recipe. You can add basil, or oregano, or omit them entirely. I find that herbs are one of those rather personal preferences. The dish is entirely edible without them. Likewise I have omitted garlic for the same reason. If you want garlic in, that is fine, just crush 2 garlic cloves and add along to the veg.
Quite a simple but super tasty recipe really. Used to have it at my Nan's when we visited and she's passed it onto myself which I have adapted to make it even tastier.