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Silverbeet, fennel and ricotta cannelloni
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Prep Time:
105 minutes
Cook Time:
40 minutes
Total Time:
145 minutes
Make-ahead vegetarian cannelloni, ideal for freezing and reheating on hectic evenings.
Ingredients:
  • 700g btl Mutti Tomato Passata
  • 255.00 gm vegetable liquid stock
  • 126.25 gm pure cream
  • 1 bunch silverbeet
  • 36.40 gm extra virgin olive oil
  • 1 small brown onion, finely chopped
  • 2 baby fennel, trimmed, finely chopped
  • 500g fresh ricotta
  • 250g cannelloni
  • 250.00 ml mozzarella , grated
  • 1/2 x 150g tub baby bocconcini, drained, torn in half
  • 150g salad leaves
Instructions:
  • Preheat your oven to 180C (160C fan-forced) and generously grease a 7cm-deep, 25cm x 32cm ovenproof dish.
  • In a large jug, mix together passata, stock, and cream. Pour half of the passata mixture into the prepared dish and spread it evenly to cover the base.
  • Separate silverbeet leaves from stalks and finely chop the leaves. Heat oil in a large saucepan over high heat and sauté onion and fennel for 5 minutes until softened. Add silverbeet and garlic, cook covered for 5 minutes until silverbeet wilts and fennel is almost soft. Remove from heat and let cool for 1 hour.
  • Fold creamy ricotta into the cooled silverbeet mix, seasoning generously with salt and pepper. Gently stuff the cannelloni tubes with the flavorful mixture, arranging them snugly in a baking dish. Pour over the remaining passata sauce and finish with a sprinkle of melted mozzarella and bocconcini for a cheesy delight.
  • Bake until golden on top and the pasta is tender, around 30 minutes. Let it stand for 10 minutes before serving. Enjoy with a side of fresh salad leaves.

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