Luscious Pesto And Vegetable Cannelloni

Meatless Monday’s don’t have to be boring with this very tasty Pesto and Vegetable Cannelloni!

This family favourite is a great way to get kids to eat vegetables they would probably screw their nose up to.

This recipe makes enough filling for 16 Cannelloni tubes.

Vegetarian Cannelloni



2 medium carrots, peeled and chopped

1 medium sweet potato, peeled and chopped

1 handful of baby spinach leaves

1 can of chick peas, drained

2 tablespoons of basil pesto

1 500ml bottle of tomato pasta sauce

1 quantity of cheese sauce or 1 cup of grated cheese.


– Preheat oven to 180C.

– Place the carrots and sweet potato into a large microwave safe container and add 1/4 cup of water. Cover and cook on high for 5 minutes.

– Drain off the water, add the baby spinach and cover for 10 minutes. (This will allow the spinach to wilt without cooking it)

– Add the drained chick peas and basil pesto.

– Season with salt and pepper.

– Use a stab blender to mix and chop all the ingredients until relatively smooth.

– The easiest way to fill the cannelloni shells is to use a piping bag. If you don’t have a piping bag, use two freezer bags (one inside the other), cut a small hole in one corner and fill.

Piping filling into cannelloni using freezer bags

The trick to successfully filling cannelloni shells is to hold the freezer bag close to the tube and push small amounts in at a time.

I have a piping bag, but I hate cleaning it, so the freezer bag method is my favourite, when you have finished you just throw it in the bin!

– Arrange the cannelloni shells in a single layer into a baking tray, sprayed with non-stick cooking spray.

– Pour the tomato pasta sauce over the cannelloni and spread evenly over the top.

preparing cannelloni for baking

– Pour cheese sauce over the prepared cannelloni or sprinkle with grated cheese.

– Place in the oven and bake for approximately 45 minutes. Check with a skewer to make sure the pasta is soft before serving.

– Garnish with some fresh greens, or a tossed green salad.

You can also use this vegetable mix to make lasagne instead of cannelloni. Simply pour a little of the tomato pasta sauce into the bottom of the baking dish, add a layer of lasagne sheets, followed by 1/3 of the vegetable mixture. Repeat twice more. Top with cheese sauce. Sprinkle a little extra grated cheese or parmesan and bake for 45 minutes.


What is your favourite vegetarian meal?

Sharing for #IBOT with Essentially Jess 

5 thoughts on “Luscious Pesto And Vegetable Cannelloni

  1. We’ve been trying different versions of cannelloni but I like the ice of this one because of the veggies!
    Rather than use cannelloni tubes, I just roll lasagne sheets. So much easier.

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