Broccoli and cauliflower cannelloni

Ingredients (serves 4)

• 300g broccoli, cut into florets
• 300g cauliflower, cut into florets
• 1 tablespoon olive oil
• 2 garlic cloves, crushed
• 1/4 teaspoon dried chilli flakes
• 2 teaspoons fresh thyme leaves
• 425g tub creamy carbonara sauce (see note)
• 500g jar tomato pasta sauce
• 12 dried cannelloni pasta shells
• 1/2 cup finely grated parmesan cheese
• 1/2 cup grated mozzarella cheese
• Salad leaves, to serve

Method

1. Preheat oven to 200°C/180°C fan-forced. Cook broccoli and cauliflower in a large saucepan of boiling, salted, water for 8 to 10 minutes or until soft. Drain, reserving 1/4 cup cooking liquid.
2. Heat oil in a large saucepan over high heat. Add garlic, chilli and thyme. Cook, stirring, for 2 minutes or until fragrant. Add broccoli, cauliflower and reserved cooking liquid. Reduce heat to low. Cook, covered, for 15 minutes or until vegetables have softened and liquid evaporated. Remove from heat. Season with salt and pepper. Stir in 1/2 cup carbonara sauce.
3. Pour 1/2 cup pasta sauce over base of an 8 cup-capacity, 5.5cm-deep (base) ovenproof dish. Spoon or pipe broccoli mixture into cannelloni. Arrange filled cannelloni, in a single layer, over pasta sauce. Top with remaining pasta sauce.
4. Spread remaining carbonara sauce over pasta sauce. Sprinkle with cheeses. Bake for 40 minutes or until golden and cooked through. Stand for 10 minutes. Serve with salad leaves.

Notes

• 
  You can find carbonara sauce in the fresh pasta section of supermarkets.
  Super saver: Use 1 1/2 cups bottled carbonara sauce instead of fresh sauce and save around $2.64 in total.