Name: Mixed vegetable and ricotta cannelloni
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 onion, finely chopped; 2 clove garlic, crushed; 2 cup frozen mixed vegetables; 200 gram fresh ricotta; 1/2 cup grated parmesan; 1 teaspoon nutmeg; 500 gram jar passata; 18 prepared cannelloni tubes; shaved parmesan, rocket leaves, to serve; Sauce; 60 gram butter; 2 tablespoon plain flour; 2 cup milk; 1/2 cup grated tasty cheese; 1/4 teaspoon paprika

Ingredients

1 tablespoon olive oil

1 onion, finely chopped

2 clove garlic, crushed

2 cup frozen mixed vegetables

200 gram fresh ricotta

1/2 cup grated parmesan

1 teaspoon nutmeg

500 gram jar passata

18 prepared cannelloni tubes

shaved parmesan, rocket leaves, to serve

Sauce

60 gram butter

2 tablespoon plain flour

2 cup milk

1/2 cup grated tasty cheese

1/4 teaspoon paprika

Method

1.Preheat oven to moderate, 180°C. Lightly grease a deep, 22 x 35cm ovenproof dish.

2.Heat oil in a large saucepan on high. Saute onion and garlic 2-3 minutes, until soft.

3.Add vegetables; cook 2-3 minutes, until vegetables have defrosted and liquid has evaporated. Cool slightly.

4.Stir ricotta, parmesan and nutmeg through; season to taste. Spread half the passata over base of prepared dish.

5.Use a teaspoon to fill each pasta tube with ricotta mixture; arrange in rows on top of passata. Cover with remaining passata.

6.To make sauce, melt butter in a small saucepan on medium. Add flour; cook, stirring, 1 minute. Remove from heat. Gradually blend in milk until smooth. Return to heat; cook, stirring, until sauce boils and thickens. Reduce heat to low; simmer 3 minutes. Pour over cannelloni. Sprinkle with tasty cheese and paprika.

7.Bake 30-35 minutes, until golden. Serve topped with parmesan and rocket.

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Ingredients

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