This creamy vegetarian pasta bake is proudly brought to you by the team at Barilla.
- For the Bechamel: Add milk, bay leaf, onion, salt and pepper to a saucepan and bring to the boil.
- In a separate saucepan gently melt the butter. Add flour and cook over low heat for 2-3 minutes.
- Once milk is boiling, transfer a little at the time to the butter/flour mixture, whisking at all times to prevent lumps.
- Bring to the boil and stir continuously. Simmer for 10 minutes and adjust seasoning if desired. Pass bechamel through a sieve before using.
- Preheat oven to 180°C.
- In a large bowl, mix the ricotta cheese (save 100g to garnish), egg, mashed sweet potato, chopped silver beet, Parmigiano Reggiano and salt and pepper to taste. Using a spoon or a piping bag, fill the cannelloni.
- Lightly grease the bottom of the baking tray, then place 1/2 of the béchamel and 1/2 of Barilla Mediterranean Vegetables pasta sauce and spread evenly.
- Place the cannelloni on top and then cover the cannelloni with the remaining béchamel and Barilla Mediterranean Vegetables pasta sauce. Then add the remaining fresh ricotta and a sprinkle of Parmigiano Reggiano and a drizzle of oil.
- Bake in the oven for 20 minutes, and allow to rest for 5 minutes before serving
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