Name: Ricotta and kumara cannelloni
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 leek, finely sliced; 500 gram ricotta; 500 gram kumara, cooked, roughly mashed; 100 gram baby spinach leaves, roughly shredded; 1/2 teaspoon nutmeg; 375 gram fresh lasagne sheets, halved crossways; 700 gram jar tomato passata; 2 tablespoon shredded basil; 1/2 cup (125ml) cream; 1 cup (100g) grated mozzarella; 1/2 cup (40g) grated parmesan

Ricotta and kumara cannelloni

Serves 4

Prep

10M

Cook

20M

Total

30M

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Ingredients

1 tablespoon olive oil

1 leek, finely sliced

500 gram ricotta

500 gram kumara, cooked, roughly mashed

100 gram baby spinach leaves, roughly shredded

1/2 teaspoon nutmeg

375 gram fresh lasagne sheets, halved crossways

700 gram jar tomato passata

2 tablespoon shredded basil

1/2 cup (125ml) cream

1 cup (100g) grated mozzarella

1/2 cup (40g) grated parmesan

Method

1.Preheat oven to hot, 200°C. Lightly grease a 20 x 30cm ovenproof casserole dish.

2.Heat oil in a frying pan on low. Saute leek 3-5 minutes, until softened but not brown. Transfer to a bowl.

3.Add ricotta, kumara, spinach and nutmeg to leek; season to taste.

4.Spoon 1/4 cupfuls of mixture onto each lasagne sheet; roll to form cannelloni. Arrange in a single layer in prepared casserole dish.

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

6.Bake 15-20 minutes, until cannelloni is tender and cheese is golden. Serve immediately.

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Ingredients

Method

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