Get ahead with this vegetarian cannelloni. Perfect for freezing and reheating on busy weeknights.
- Preheat oven to 180C/160C fan-forced. Grease a 7cm-deep, 25cm x 32cm (base) ovenproof dish.
- Combine passata, stock and cream in a large jug. Pour half the passata mixture into the base of prepared dish. Spread to cover.
- Remove and discard stalks from silverbeet. Finely chop leaves. Heat oil in a large saucepan over high heat. Add onion and fennel. Cook, stirring, for 5 minutes or until softened. Stir in silverbeet and garlic. Cook, covered, stirring occasionally, for 5 minutes or until silverbeet has wilted and fennel is almost soft. Remove pan from heat. Set aside for 1 hour to cool.
- Add ricotta to cooled silverbeet mixture. Season with salt and pepper. Spoon ricotta mixture loosely into cannelloni tubes. Place filled cannelloni, in a single layer, in baking dish. Spoon over remaining passata mixture. Top with grated mozzarella and bocconcini.
- Bake for 30 minutes or until top is golden and pasta is tender. Stand for 10 minutes. Serve with salad leaves.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set