Chargrilled vegetable and ricotta cannelloni

Name: Chargrilled vegetable and ricotta cannelloni
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 275g jar mixed chargrilled vegetables, drained and chopped; 2 tbsp chopped black olives; 750g low-fat ricotta; 1/3 cup (25g) grated parmesan; salt and pepper; 4-6 fresh lasagne sheets; 700ml tomato passata; 1/2 cup basil leaves; 2 cups (200g) grated low-fat mozzarella

4.6

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Prep Time: 20 minutes

Cook Time: 25 minutes

Total: 45 minutes

Servings: 4

Cost: $6.34 /serving

Author : Kate Murdoch

budget friendly healthy kid friendly

Chargrilled vegetable and ricotta cannelloni

Ingredients

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275 grams jar mixed chargrilled vegetables, drained and chopped2 tbsp chopped black olives750 grams low-fat ricotta1/3 cup (25 grams) grated parmesansalt and pepper4-6 fresh lasagne sheets700 milliliters tomato passata1/2 cup basil leaves2 cups (200 grams) grated low-fat mozzarella

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Instructions

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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.