Butterbean, Basil & Lemon Stuffed Cannelloni Bake

Serves: 4
Cooks in: 60 minutes
Difficulty: 3/10
Can be gluten free

This beautiful pasta dish is part of my low cost dinner episode. Filled with lemony & basil flavours this dish has the wow factor at a low cost of on average £1.55 per portion. Make sure you crush the butterbeans small enough to fit inside the pasta shells.


1 Onion, chopped fine

3 Clove Garlic, minced

1 Can Butterbeans, drained & patted dry

200g/1 small punnet Chestnut Mushrooms, chopped fine

2 cups/300g Frozen Spinach, defrosted & liquid removed

Handful Fresh Basil, leaves roughly chopped & stems finely chopped

Juice & Zest 1 Lemon

1 cup/50g Vegan Cheese

12 Cannelloni Pasta Shells

3 cups/750ml Passata Sauce

Pre-heat your oven to 180 degrees C.

Place a non stick frying pan over a medium heat & add a little oil. When the pan is hot add the onion, garlic & mushrooms. Sauté the mixture for 4-5 minutes, sprinkle over a little salt & pepper whilst they’re cooking.

Meanwhile crush the butterbeans into a large mixing bowl with your hands and add the defrosted & drained spinach, basil leaves + stems, lemon juice + zest & half the vegan cheese. Give the mixture a little mix before stirring in the onion, garlic & mushroom mixture.

Transfer the filling mixture to a piping bag or sandwich bag with the corner cut off & pipe the mixture into your cannelloni pasta shells.

Add a 1/3 of the passata sauce to the bottom of your baking dish. Then top with the filled cannelloni pasta. Pour over the remaining passata & top with the remaining vegan cheese. You can also top with some fine slices of tomato too.

Sprinkle over some black pepper & sea salt then place the dish into your oven to bake for 35 minutes.

Once baked serve the cannelloni right away.