#WFD – Ricotta-Stuffed Cannelloni with Baby Marrows
Bake in the oven at 180°C for 30-40 min until the pasta tubes are cooked.
POLOKWANE – Cannelloni are a cylindrical type of lasagna generally served baked with a filling and covered by a sauce in Italian cuisine. Popular stuffings include spinach and ricotta or minced beef. The lasagna is then typically covered with tomato sauce and Béchamel to cover the top.
What’s for Dinner says this recipe includes cannelloni stuffed with ricotta, spring onions, baby marrows and lemon, baked with tomato sauce and a mozzarella topping.
Ingredients
– zest of 1 lemon
– 250g ricotta cheese
– 250g cannelloni tubes
– 4 spring onions
– 2 tomatoes, chopped
– 400ml water
– 50g mozzarella cheese
– 1 x KNORR Spaghetti Bolognaise Dry Cook-in-Sauce
– black pepper, freshly ground
– 1 bunch fresh basil leaves
– 4 baby marrows, grated
– 2 cloves garlic, crushed
– 30ml olive oil
– 1 onion, chopped
Method
– Preheat oven to 180°C.
– Sauté onion in 20 ml oil until soft.
– Add the baby marrows and garlic and cook for 3 min.
– Remove from the heat and stir in the zest, ricotta cheese and spring onions.
– Season with black pepper.
– Spoon this mixture into the cannelloni tubes and set aside.
– In a small saucepan, heat remaining oil and add the tomatoes.
– Cook until soft and add KNORR Spaghetti Bolognaise Dry Cook-in-Sauce sachet contents and cold water.
– Bring to the boil and simmer for 5-10 min until thickened.
– Season (to taste).
– Spread half the tomato sauce over the base of the baking dish and arrange stuffed cannelloni tubes over.
– Pour the rest of the tomato sauce over and sprinkle with cheese.
– Bake in the oven at 180°C for 30-40 min until the pasta tubes are cooked.
– Garnish with basil leaves.
