- 200 g tenderstem broccoli
- 100 g feta cheese
- sea salt and black pepper
- 12 cannelloni pasta tubes
- 1 400g can of chopped tomatoes
- 1 cup cheese sauce
- 100 g mozzarella
- 1 t dried oregano
Preheat the oven to 200°C.
Steam the broccoli for a few minutes until tender. Blend the broccoli with feta and sea salt and black pepper to taste.
When smooth, spoon into a piping bag. Pipe the mixture into the cannelloni pasta tubes.
Drain the chopped tomatoes through a sieve and spread over the base of an ovenproof dish.
Arrange the cannelloni tubes on the tomatoes.
Pour over the cheese sauce (*see cook's note), grate over mozzarella and sprinkle with oregano.
Bake for 15 - 20 minutes until bubbling and golden.
Cook's note: you can buy ready-made cheese sauce from Woolworths, or make your own cheese sauce. You can also use regular broccoli instead of tenderstem broccoli.
This recipe was created by TASTE reader Diane Hempel of Durban.