Four Cheese Alfredo Broccoli Cannelloni

80 8 servings, 1/8 recipe each
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8 servings, 1/8 recipe each

This recipe is inspired by the region of Emilia-Romagna in Italy.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Pour half the pasta sauce into 13x9-inch baking dish sprayed with cooking spray.
  • Process broccoli in food processor until finely chopped; place in large bowl. Add ricotta, 1/2 cup Parmesan, pesto, pepper and 2 Tbsp. of the remaining pasta sauce; mix lightly.
  • Fill cannelloni with broccoli mixture; place over sauce in baking dish. Top with remaining pasta sauce; sprinkle with mozzarella and remaining Parmesan. Cover.
  • Bake 45 to 50 min. or until cannelloni is tender and broccoli filling is heated through, uncovering after 30 min.

Special Extra

Garnish with 1 Tbsp. chopped fresh parsley or basil before serving.

How to Blanch Fresh Broccoli

Add broccoli to saucepan of boiling water; let stand 2 min. Drain, then immediately add broccoli to bowl of ice water to stop the cooking process.


  • 8 servings, 1/8 recipe each

Nutritional Information

Serving Size 8 servings, 1/8 recipe each
Calories 390
% Daily Value
Total fat 18g
Saturated fat 10g
Cholesterol 70mg
Sodium 790mg
Carbohydrate 33g
Dietary fibre 2g
Sugars 7g
Protein 24g
Vitamin A 20 %DV
Vitamin C 40 %DV
Calcium 50 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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