This cheesy vegetarian crowd-pleaser is packed with rich, saucy flavours.
- Heat the oil in a large frying pan over high heat. Add the onion. Reduce heat to medium-low. Cook, stirring often, for 10 minutes or until golden. Add the garlic. Cook, stirring, for 1 minute or until aromatic. Stir through chilli, if using. Add the cauliflower and mushroom. Cover. Cook, stirring often, for 10 minutes or until cauliflower is tender. Transfer mixture to a bowl. Stir through basil, parsley and 40g (1/2 cup) cheese. Season well.
- Combine the pasta sauce, creme fraiche and water in a jug. Pour into a 24 x 31cm baking dish.
- Preheat oven to 180C/160C fan forced. Place a pasta sheet on a work surface. Place one-sixth of the cauliflower mixture along a short side of the sheet. Roll up and place in the dish. Continue with the remaining cauliflower mixture and pasta sheets. Sprinkle with the remaining cheese. Cover with baking paper and foil and bake for 25 minutes. Remove the paper and foil and bake for a further 15 minutes or until bubbling and cheese is golden. Sprinkle with extra basil and parsley leaves to serve.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set