• Calories: 350-450 kcal
• Protein: 20-25g
• Fat: 15-20g
• Carbs: 30-40g

Nutritional values are estimates and can vary significantly depending on factors such as ingredient brands, portion sizes, and cooking methods.

• Cook Cannelloni: Cook cannelloni according to package directions. Drain and set aside.
• Sauté Vegetables: Heat NOOR Sunflower Oil. Add onion and garlic, cook until softened. Add bell peppers, oregano, and red pepper flakes. Cook for 5 minutes.
• Make Sauce: Add crushed tomatoes, tomato sauce, and broth. Simmer for 20 minutes.
• Prepare Filling: Combine ricotta, Parmesan, basil, and parsley. Season with salt and pepper.
• Assemble: Preheat oven to 180°C (350°F). Fill cannelloni with ricotta mixture. Place in a baking dish. Pour sauce over.
• Bake: Cover and bake for 30 minutes. Uncover and bake for 15-20 minutes.
• Serve: Sprinkle with Parmesan.