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Vegetable and ricotta cannelloni

  • 0:35 Prep
  • 0:45 Cook
  • 6 Servings


  • 1 tablespoon olive oil
  • 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
  • 3 cups Italian tomato pasta sauce
  • 3/4 cup reduced-fat grated mozzarella cheese
  • mixed salad leaves, to serve


  • 1
    Heat oil in a frying pan over medium-high heat. Add pumpkin, carrot and zucchini. Cook, stirring, for 4 to 5 minutes or until just softened. Stir in spinach. Remove from heat. Season with salt and pepper.
  • 2
    Preheat oven to 180°C/160°C fan-forced. Place ricotta and eggs in a bowl. Whisk until almost smooth. Add half the ricotta mixture to vegetable mixture. Stir to combine.
  • 3
    Using a teaspoon, spoon vegetable mixture into cannelloni. Arrange cannelloni, in a single layer, in a greased 5cm-deep, 28cm x 20.5cm (base) ovenproof dish. Top with sauce. Top with remaining ricotta mixture.
  • 4
    Sprinkle with mozzarella. Cover with foil. Bake for 30 minutes. Uncover. Bake for 10 minutes or until tender and golden. Stand for 10 minutes. Serve with salad.

Source: taste.com.au


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