Chargrilled vegetable and ricotta cannelloni

chargrilled-vegetable-ricotta-cannelloni
  • Serving: 4
  • Prep time: 20 m
  • Cook time: 25 m
  • Ready in: 45 m
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Chargrilled vegetables, passata and olives gives this vegetarian pasta dish it’s traditional Italian flavour.

Credit by: KingOfChef

Ingredients

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Nutrients

2620 kj ENERGY
24g FAT TOTAL
14g SATURATED FAT
51g PROTEIN
909.69mg SODIUM
10g CARBS (SUGAR)
47g CARBS (TOTAL)

Step by step method

  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

Tips & variations

  • 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.

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