Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3619 / 870
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Make sauce
Preheat the oven to 200°C/180°C fan. Peel and chop the red onion and garlic. Heat a saucepan over a medium-low heat with a drizzle of olive oil. Once hot, add the onion and cook for 5-6 min or until softened. Add the garlic, tomato passata, measured water, crumbled vegetable stock cube and honey and simmer for 10 min.
Meanwhile, using a peeler, carefully shave the zucchini until you are left with a pile of zucchini ribbons (see pro tip). Chop the basil leaves finely.
Tip!Use a sharp peeler to shave the zucchini as thickly as possible.
3 Make filling
Grate the Parmesan. Add the Parmesan, chopped basil and ricotta to a bowl with a generous pinch of salt and pepper. Give everything a good mix up.
4 Roll zucchini
Using two teaspoons, divide the ricotta filling between the zucchini strips. Roll the stuffed zucchini strips up and arrange them in an oiled baking dish, seam-side down. Set aside.
5 Blitz sauce
Remove the tomatosauce from the heat, add the measured cooking cream and puree with a blender until smooth.
Tip!If you end up with leftover cream, use it for weekend omelettes or scrambled eggs!
6 Bake cannelloni
Pour the tomatosauce over the zucchinicannelloni and top with the grated mozzarella and cheddar cheese. Bake for 15-20 min or until the cheese is golden and bubbling.
Tip!For a carby version, scrap the zucchini and use shop-bought cannelloni shells instead.