Christmas honeycomb cannelloni

honeycomb cannelloni

Serves 8-10

  • olive oil

  • 2 cloves garlic, peeled and chopped

  • 2 red onions, peeled and finely chopped

  • 2 medium carrots, peeled and finely chopped

  • 2 sticks celery, trimmed and finely chopped

  • 1 small dried red chilli, crumbled

  • 1 stick cinnamon

  • 1 large handful black olives, stoned and finely chopped

  • 1 small bunch fresh rosemary

  • 3x400 g tinned chopped tomatoes

  • 2x410 g tinned chickpeas, drained

  • sea salt

  • freshly ground black pepper

  • 500 g fresh spinach, washed

  • 1 whole nutmeg, for grating

  • 300 ml single cream

  • 400 ml crème fraîche

  • 75 g Parmesan cheese, freshly grated

  • 1 lemon

  • 500 g cannelloni tubes

  • 75 g feta cheese

Preheat the oven to 180ºC/350ºF/gas 4. Heat a large saucepan over a low to medium heat and add a splash of olive oil. Tip in the garlic, onion, carrot and celery and fry gently until soft and just beginning to brown. Now add the chilli, cinnamon stick and half of the olives and cook for a few more minutes.



Pick the tips off of the rosemary sprigs and keep 12 or so back, then pick and finely chop the rest of the leaves. Add them to the pan with the tomatoes, chickpeas and a splash of water. Cook gently, stirring occasionally, for about 20 minutes, until the mixture has reduced slightly and is tasting fantastic. Taste, and season as necessary. Pick out and reserve the cinnamon stick.



While that's cooking, heat another large pan and add a splash of oil and the spinach, and cook until wilted. Drain in a colander, pressing lightly with the tongs to get rid of any excess moisture, and once it's cool enough to handle, roughly chop. Season, grate over a little nutmeg and pop to one side.



In a mixing bowl, mix together the cream, crème fraîche and most of the Parmesan. Season with a good grating of nutmeg and a pinch of salt and pepper then finely grate in the zest of your lemon. Squeeze in a little juice, give it a quick mix and pop to one side.



Rub the inside of your casserole pan with olive oil then spoon in half of the tomatoey stew. Stand the cannelloni tubes upright in the mix, making sure they're nice and snug. Press them down with the palm of your hands until they touch the bottom of the pan.



Sprinkle over half of the spinach and crumble over half of the feta, then spoon half of the creamy sauce on top. Give the pan a bit of a shake so everything settles in and around the tubes, then spoon in the rest of the tomatoey stew. Scatter over the remaining spinach and feta, then sprinkle with the rest of the olives. Cover the lot with the remaining creamy sauce and push the cinnamon stick down the side to flavour the pasta.



Poke the reserved rosemary tops down into the tops of the cannelloni tubes so they stand upright then scatter with the remaining Parmesan. Add more grated nutmeg, then bake in the oven for about 35 to 40 minutes until cooked through, browned and bubbling.

Nutritional Information

Christmas honeycomb cannelloni

With spinach, chickpeas, tomato and cheesy cream

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This cannelloni looks so festive and impressive – it's an awesome Christmas veggie option
Serves 8-10
1h 35m
Not too tricky
Print this recipe
Method

You'll need an ovenproof casserole or saucepan that's about 23cm in diameter and 12.5cm deep.

Preheat the oven to 180ºC/350ºF/gas 4. Heat a large saucepan over a low to medium heat and add a splash of olive oil. Tip in the garlic, onion, carrot and celery and fry gently until soft and just beginning to brown. Now add the chilli, cinnamon stick and half of the olives and cook for a few more minutes.

Pick the tips off of the rosemary sprigs and keep 12 or so back, then pick and finely chop the rest of the leaves. Add them to the pan with the tomatoes, chickpeas and a splash of water. Cook gently, stirring occasionally, for about 20 minutes, until the mixture has reduced slightly and is tasting fantastic. Taste, and season as necessary. Pick out and reserve the cinnamon stick.

While that's cooking, heat another large pan and add a splash of oil and the spinach, and cook until wilted. Drain in a colander, pressing lightly with the tongs to get rid of any excess moisture, and once it's cool enough to handle, roughly chop. Season, grate over a little nutmeg and pop to one side.

In a mixing bowl, mix together the cream, crème fraîche and most of the Parmesan. Season with a good grating of nutmeg and a pinch of salt and pepper then finely grate in the zest of your lemon. Squeeze in a little juice, give it a quick mix and pop to one side.

Rub the inside of your casserole pan with olive oil then spoon in half of the tomatoey stew. Stand the cannelloni tubes upright in the mix, making sure they're nice and snug. Press them down with the palm of your hands until they touch the bottom of the pan.

Sprinkle over half of the spinach and crumble over half of the feta, then spoon half of the creamy sauce on top. Give the pan a bit of a shake so everything settles in and around the tubes, then spoon in the rest of the tomatoey stew. Scatter over the remaining spinach and feta, then sprinkle with the rest of the olives. Cover the lot with the remaining creamy sauce and push the cinnamon stick down the side to flavour the pasta.

Poke the reserved rosemary tops down into the tops of the cannelloni tubes so they stand upright then scatter with the remaining Parmesan. Add more grated nutmeg, then bake in the oven for about 35 to 40 minutes until cooked through, browned and bubbling.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 867
    43%
  • Carbs 83.6g
    32%
  • Sugar 15.2g 17%
  • Fat 42.4g 61%
  • Saturates 25.3g 126%
  • Protein 31.4g 70%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • olive oil

  • 2 cloves garlic, peeled and chopped

  • 2 red onions, peeled and finely chopped

  • 2 medium carrots, peeled and finely chopped

  • 2 sticks celery, trimmed and finely chopped

  • 1 small dried red chilli, crumbled

  • 1 stick cinnamon

  • 1 large handful black olives, stoned and finely chopped

  • 1 small bunch fresh rosemary

  • 3x400 g tinned chopped tomatoes

  • 2x410 g tinned chickpeas, drained

  • sea salt

  • freshly ground black pepper

  • 500 g fresh spinach, washed

  • 1 whole nutmeg, for grating

  • 300 ml single cream

  • 400 ml crème fraîche

  • 75 g Parmesan cheese, freshly grated

  • 1 lemon

  • 500 g cannelloni tubes

  • 75 g feta cheese