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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)
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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:

  1. Preheat the oven to 350
  2. Heat olive oil and fry garlic. Add carrot, onion, green onion, parsley and cook until tender
  3. Season with all the herbs and salt and pepper
  4. Combine cheese, egg, pesto sauce and the cooled carrot mixture
  5. Combine sauce and water (add hot sauce if preferred) and spread half the sauce mixture in a baking dish
  6. Stuff/fill the cannelloni (not fun) with the cheese mixture and place on sauce in the dish. Cover with remaining sauce
  7. Dust with parmesan cheese and bake for 40 mins until tender


ENJOY

"Cooking is like love; it should be entered into with abandon, or not at all"- Harriet Van Horne

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