Chargrilled vegetable and ricotta cannelloni

Chargrilled vegetables, passata and olives gives this vegetarian pasta dish its traditional Italian flavour.

Recipe «Chargrilled vegetable and ricotta cannelloni» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 275g jar mixed chargrilled vegetables, drained and chopped, 2 tbsp chopped black olives, 750g low-fat ricotta, 1/3 cup grated parmesan, salt and pepper , 4-6 fresh lasagne sheets, 700ml tomato passata, 1/2 cup basil leaves , 2 cups grated low-fat mozzarella.

Ingredients:

• 275g jar mixed chargrilled vegetables, drained and chopped 
• 2 tbsp chopped black olives 
• 750g low-fat ricotta 
• 1/3 cup grated parmesan 
• salt and pepper 
• 4-6 fresh lasagne sheets 
• 700ml tomato passata 
• 1/2 cup basil leaves 
• 2 cups grated low-fat mozzarella 

Instructions

1. Preheat oven to 170°C. Lightly spray a rectangular (8 cup capacity) baking dish with oil spray. Combine the chargrilled vegetables, olives, ricotta and parmesan in a large bowl. Season with salt and pepper.
2. Place a lasagne sheet on a flat surface. Cut in half lengthways, then trim to fit the baking dish. Place 1/2 cup of the ricotta mixture along one side of the lasagne sheet, then roll up to enclose mixture in a tube. Repeat with remaining lasagne sheets and ricotta mixture to make 6-8 tubes.
3. Spoon half the tomato passata over the base of the dish. Top with the cannelloni tubes, arranging them tightly side-by-side. Spoon the remaining tomato passata over the cannelloni. Scatter with basil leaves, top with mozzarella and bake for 25 minutes. Serve with a simple salad.