Recently I was inspired by Britmums to make tasty family meals that included a jar of Dolmio. From Spaghetti Bolognese to Mushroom & Spinach Cannelloni and a Vegetable Moussaka we’ve been enjoying delicious vegetarian dishes that are simple to put together and provide really hearty family meals packed full of healthy vegetables along with Dolmio.
With a delightful array of ingredients sent to us, I was excited to get cooking. Being vegetarian I used soya mince in the bolognese which the kids enjoy (even though they are meat eaters) and the other dishes were purely vegetable based. I was surprised to learn that each jar of Dolmio provides a family of four each with 1 of their 5 a day.
Dolmio Bolognese Original 500g sauce is 100% natural. In each jar, you’ll find at least 10 juicy diced tomatoes, a dollop of tomato puree, half an onion, a tablespoon of sunflower oil, a couple of cloves of garlic, a handful of herbs including basil, a teaspoon of cornflour, a teaspoon of salt, a pinch of pepper, two teaspoons of added beet sugar for taste, a squeeze of lemon juice, a splash of water and nothing more.
We had to start with a traditional style bolognese – one of the kids favourite meals and one that the family all really enjoying sitting down to on a weekday evening.
Not being one to measure my quick dinner ingredients, I used approximately:
- 2 diced onions
- 1 grated carrot
- 1 diced courgette
- half a diced red pepper
- 1 jar of Dolmio
- appropriate quantity for 4 of wholemeal spaghetti
- sprinkle of grated Parmesan cheese
Mushroom & Spinach Cannelloni
Now when I saw cannelloni tubes in my shopping delivery, I did think what on earth am I going to do with those? As much as I love an M&S spinach and ricotta cannelloni for a lazy meal, I’ve never braved cannelloni tubes myself. So looking at the ingredients I had and knowing the husband is rather fond of mushrooms I decided to concoct a rather simple vegetarian cannelloni with the added help of some Dolmio.
- Frozen Spinach
- Half a jar of Dolmio
- Cannelloni tubes
- Bechamel sauce (made with Cheddar cheese, milk, flour)
- Parmesan cheese
I lightly fried some mushrooms along with some of the frozen spinach balls.
And then came the tricky part…. stuffing it into the cannelloni! Clearly I hadn’t thought this through and as I pushed the hot mixture into the tubes they started going slightly soft.. arghh! But not to worry, a little perseverance and I soon had all the tubes well and truly stuffed! I layered a little Dolmio under the tubes then another layer on top before adding some grated cheddar and topping with Parmesan.
Thankfully the dish looked rather scrummy as it made it’s way out of the oven and the husband thoroughly approved! (Result for mummy!)
I rather enjoy Moussaka and don’t really follow a recipe, just throw in any vegetables I have around.
For this one I used:
- Red Pepper
- 2 white onions
- Bechamel sauce (made with flour/butter/milk/Cheddar cheese)
I started off my slicing and lightly roasting the courgette and aubergine slices and whilst they were cooking I drained the chickpeas, lightly fried the onions and made the cheesy Bechamel sauce.
I then simply layered Dolmio with roasted vegetables, lightly fried onions, a handful of chickpeas and then repeated. To top it of I poured over the Bechamel sauce, added some grated Parmesan and black pepper and cooked in the oven until done.
Voila! One delicious, homemade, vegetarian Moussaka!
Bonus Extra Quick Cheat Meal – Kids Pasta
Having enjoyed Dolmio so much we popped a couple of jars in the trolley when we next visited the supermarket. When the kids need a quick tea between school and evening clubs we just cook up a bit of pasta with some chopped ham, cocktail sausages and grated cheese and that’s their quick bite to eat that they love.
This week however they asked me if I could put some of that ‘yummy’ sauce on it (aka Dolmio), they are a bit fussy with ‘other’ jars of pasta sauce, so I added a few spoonfuls of Dolmio to their cooked pasta, heated it up and there you go – two incredibly happy filled little tummies!!
This post is an entry for the #Dolmio #ThankGoodness Challenge, sponsored by Dolmio.