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Recipe

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.

Nov 29, 2014 1:00pm
  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Ricotta and kumara cannelloni
  • 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

Ricotta and kumara cannelloni
  • 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.

Notes

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

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