Herb Ricotta Stuffed Canneloni
Serves 4
Needed to make a vegetarian dish for someone who loves pasta. I kinda took the recipe off the box for this and then changed it a little… just fyi… so nothing fancy here! They are not too pretty as they expand around the carrot/cheese mixture but so delish. I made extra cheese/carrot mixture so saved it for later use (noted in next recipe)
Needed to make a vegetarian dish for someone who loves pasta. I kinda took the recipe off the box for this and then changed it a little… just fyi… so nothing fancy here! They are not too pretty as they expand around the carrot/cheese mixture but so delish. I made extra cheese/carrot mixture so saved it for later use (noted in next recipe)
What you need:
1 carrot finely chopped/shredded
Express Cannelloni (I used Catelli)
1 tbsp olive oil
1 onion chopped
1/3 cup chopped parsley
Salt and pepper to taste
½ tbsp mixed Italian herbs
½ tbsp Montreal chicken spice mix
½ tbsp garlic
½ cup chopped green onions
1 ½ cup ricotta cheese
1 tbsp pesto sauce
1 egg, beaten
1 jar pasta sauce (700 ml) or home made tomato based sauce
1 cup water
How to:
ENJOY
1 carrot finely chopped/shredded
Express Cannelloni (I used Catelli)
1 tbsp olive oil
1 onion chopped
1/3 cup chopped parsley
Salt and pepper to taste
½ tbsp mixed Italian herbs
½ tbsp Montreal chicken spice mix
½ tbsp garlic
½ cup chopped green onions
1 ½ cup ricotta cheese
1 tbsp pesto sauce
1 egg, beaten
1 jar pasta sauce (700 ml) or home made tomato based sauce
1 cup water
How to:
- Preheat the oven to 350
- Heat olive oil and fry garlic. Add carrot, onion, green onion, parsley and cook until tender
- Season with all the herbs and salt and pepper
- Combine cheese, egg, pesto sauce and the cooled carrot mixture
- Combine sauce and water (add hot sauce if preferred) and spread half the sauce mixture in a baking dish
- Stuff/fill the cannelloni (not fun) with the cheese mixture and place on sauce in the dish. Cover with remaining sauce
- Dust with parmesan cheese and bake for 40 mins until tender
ENJOY
