Name: Ricotta and kumara cannelloni
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 leek, trimmed, washed, finely sliced; 500 gram fresh ricotta; 500 gram kumara, cooked, roughly mashed; 100 gram baby spinach leaves, shredded; 1/2 teaspoon nutmeg; 375 gram fresh lasagne sheets, cut in half widthways; 700 gram jar tomato passata; 2 tablespoon shredded basil; 1/2 cup thickened cream; 1 cup grated mozzarella cheese; 1/2 cup grated parmesan; salad, to serve

Ricotta and kumara cannelloni

Stuffed full of creamy ricotta and tender mashed sweet potato, these stuffed cannelloni pasta tubes are absolutely beautiful served baked in a rich, tomato sauce and topped with melted, oozing cheese.

Serves 4

Prep

10M

Cook

30M

Total

40M

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Ingredients

1 tablespoon olive oil

1 leek, trimmed, washed, finely sliced

500 gram fresh ricotta

500 gram kumara, cooked, roughly mashed

100 gram baby spinach leaves, shredded

1/2 teaspoon nutmeg

375 gram fresh lasagne sheets, cut in half widthways

700 gram jar tomato passata

2 tablespoon shredded basil

1/2 cup thickened cream

1 cup grated mozzarella cheese

1/2 cup grated parmesan

salad, to serve

Method

1.Preheat oven to 200°C (180°C fan-forced). Lightly grease a 20 x 30cm casserole dish.

2.Heat oil in a frying pan on low. Saute leek 3-5 minutes, until softened but not browned. Transfer to a bowl. Add ricotta, kumara, spinach and nutmeg to bowl. Season to taste.

3.Spoon rounded quarter cupfuls of mixture onto each lasagne sheet and roll up to form cannelloni. Arrange in a single layer in prepared dish.

4.Pour tomato passata over cannelloni; top with basil. Cover with cream. Sprinkle with combined mozzarella and parmesan.

5.Bake 20-25 minutes, until cannelloni is tender and cheese is golden.

If preferred, you can use cannelloni tubes. Use light cheese and cream to reduce the fat content.
Note

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Ingredients

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