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Cannelloni with silver beet and Mediterranean vegetables sauce
Cannelloni with silver beet and Mediterranean vegetables sauce
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Indulgent vegetarian pasta bake by Barilla.
Ingredients:
  • 1x 250g box Cannelloni
  • 1 jar Mediterranean Vegetables sauce
  • 800g fresh ricotta cheese, full milk
  • 120g Parmigiano Reggiano cheese, grated
  • 1 egg, free range
  • 350g sweet potato, cooked and mashed
  • 2 silver beet bunches, cooked and finely chopped
  • 20g unsalted butter, to grease oven tray
  • 75.08 gm Extra Virgin Olive oil
  • Salt and pepper, to taste
  • 1L milk
  • 1/2 onion, roughly chopped
  • 1 bay leaf
  • 50g butter, unsalted
  • 50g plain '00' flour or plain flour
Instructions:
  • Make a velvety Bechamel: Combine milk, bay leaf, onion, salt, and pepper in a saucepan and bring to a boil.
  • In a separate saucepan, gently melt the butter and then stir in the flour. Cook over low heat for 2-3 minutes.
  • Gradually add the hot milk to the butter/flour mixture, whisking constantly to ensure a smooth consistency without lumps.
  • Bring the mixture to a gentle boil, stirring constantly. Let it simmer for 10 minutes, then adjust seasoning to taste. Strain the bechamel through a sieve before incorporating into your dish.
  • Preheat your oven to 180°C.
  • Combine ricotta cheese (reserving 100g for garnish), egg, mashed sweet potato, chopped silver beet, Parmigiano Reggiano, and season with salt and pepper in a large bowl. Fill the cannelloni using a spoon or piping bag.
  • Gently oil the base of the baking tray before spreading half of the béchamel and half of the Barilla Mediterranean Vegetables pasta sauce evenly.
  • Layer the cannelloni, top with the rest of the béchamel and Barilla Mediterranean Vegetables pasta sauce, and then finish with the remaining fresh ricotta, a sprinkle of Parmigiano Reggiano, and a drizzle of oil.
  • After 20 minutes of baking in the oven, let it rest for 5 minutes before serving.

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