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Vegetable and ricotta cannelloni
Vegetable and ricotta cannelloni
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Prep Time:
35 minutes
Cook Time:
45 minutes
Total Time:
80 minutes
Ingredients:
  • 1/2 small butternut pumpkin, peeled, grated
  • 1 large carrot, grated
  • 1 large zucchini, grated
  • 1 bunch English spinach, trimmed, chopped
  • 500g reduced-fat ricotta
  • 2 eggs, lightly beaten
  • 200g packet cannelloni
  • 825.00 gm Italian tomato pasta sauce
  • 187.50 ml reduced-fat grated mozzarella cheese
  • mixed salad leaves, to serve
Instructions:
  • In a hot frying pan, sauté pumpkin, carrot, and zucchini until just softened, about 4 to 5 minutes. Add spinach and season with salt and pepper before taking off the heat.
  • - Preheat your oven to 180°C (or 160°C for fan-forced ovens). - In a bowl, combine the ricotta and eggs, whisking until almost smooth. - Add half of the ricotta mixture to the vegetable mixture and stir until well combined.
  • Fill the cannelloni with vegetable mixture using a teaspoon. Place the filled cannelloni in a single layer in a greased 5cm-deep, 28cm x 20.5cm (base) ovenproof dish. Pour sauce over the cannelloni and then spread the remaining ricotta mixture on top.
  • Top with a generous amount of gooey mozzarella cheese, then tightly cover with foil. Bake in the oven for 30 minutes, then remove the foil and continue baking for another 10 minutes until the dish is tender and beautifully golden. Let it rest for 10 minutes before serving alongside a fresh salad.

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