Vegetable and ricotta cannelloni

Cooking Vegetarian Vegetable and ricotta cannelloni

Detailed step-by-step description of how to cook the dish "Vegetable and ricotta cannelloni". Try it by all means

Lables: Vegetarian Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Heat oil in a frying pan over medium-high heat. Add pumpkin, carrot and zucchini. Cook, stirring, for 4 to 5 minutes or until just softened. Stir in spinach. Remove from heat. Season with salt and pepper.
  2. Preheat oven to 180°C/160°C fan-forced. Place ricotta and eggs in a bowl. Whisk until almost smooth. Add half the ricotta mixture to vegetable mixture. Stir to combine.
  3. Using a teaspoon, spoon vegetable mixture into cannelloni. Arrange cannelloni, in a single layer, in a greased 5cm-deep, 28cm x 20.5cm (base) ovenproof dish. Top with sauce. Top with remaining ricotta mixture.
  4. Sprinkle with mozzarella. Cover with foil. Bake for 30 minutes. Uncover. Bake for 10 minutes or until tender and golden. Stand for 10 minutes. Serve with salad.

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1 tbsp olive oil
1/2 small butternut pumpkin, peeled, grated
1 large carrot, grated
1 large zucchini, grated
1 bunch English spinach, trimmed, chopped
500g reduced-fat ricotta
2 eggs, lightly beaten
200g packet dried cannelloni pasta
3 cups Italian tomato pasta sauce
3/4 cup reduced-fat grated mozzarella cheese
mixed salad leaves, to serve

Adv

Autors
Preparation time
35
Cooking time
45
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Vegetarian
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