Chargrilled vegetables, passata and olives gives this vegetarian pasta dish it’s traditional Italian flavour.
Credit by: KingOfChef
Preheat oven to 170°C. Lightly spray a rectangular (8 cup capacity) baking dish with oil spray. Combine the chargrilled vegetables, olives, ricotta and parmesan in a large bowl. Season with salt and pepper.
Place a lasagne sheet on a flat surface. Cut in half lengthways, then trim to fit the baking dish. Place 1/2 cup of the ricotta mixture along one side of the lasagne sheet, then roll up to enclose mixture in a tube. Repeat with remaining lasagne sheets and ricotta mixture to make 6-8 tubes.
Spoon half the tomato passata over the base of the dish. Top with the cannelloni tubes, arranging them tightly side-by-side. Spoon the remaining tomato passata over the cannelloni. Scatter with basil leaves, top with mozzarella and bake for 25 minutes. Serve with a simple salad.
Jars of mixed chargrilled vegetables are available at the supermarket, but if they're unavailable, choose your own from the supermarket deli counter. Try semi-dried tomatoes, chargrilled capsicum, mushrooms and eggplant. You will need about 1 1/2 cups chopped vegetables for this recipe.