Mixed vegetable and ricotta cannelloni for $10

Serving size: Serves 4-6
Cuisine type: Italian, Mediterranean
Cooking time: More than 1 hour
Special options: Low cost / value, Vegetarian
Course: Lunch, Main
Favourite flavours: Cheese, Pasta, Saucy

Feed 4 for $10 or less with the Woman's Day budget weekday meal planner!

INGREDIENTS

1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, crushed
2 cups frozen mixed vegetables
200g fresh ricotta cheese
½ cup grated parmesan cheese
1 teaspoon nutmeg
500g jar passata
18 prepared cannelloni tubes
Shaved parmesan, rocket leaves, to serve

Sauce:
60g butter
2 tablespoons plain flour
2 cups milk
½ cup grated tasty cheese
¼ teaspoon paprika

METHOD

Preheat oven to moderate, 180°C. Lightly grease a deep 22 x 35cm ovenproof dish.
Heat oil in a large saucepan on high. Sauté onion and garlic for 2-3 minutes until soft. Add vegetables. Cook for 2-3 minutes, until vegetables have defrosted and liquid has evaporated. Cool slightly.
Stir ricotta, parmesan and nutmeg through. Season to taste. Spread half the passata over the base of the dish.
Use a teaspoon to fill each pasta tube with ricotta mixture. Arrange in rows on top of passata. Cover with remaining passata.
Sauce: Melt butter in a small saucepan on medium. Add flour. Cook, stirring, for 1 minute. Remove from heat. Gradually blend in milk until smooth. Return to heat and cook, stirring, until sauce boils and thickens. Reduce heat to low and simmer for 3 minutes. Pour over the cannelloni. Sprinkle with tasty cheese and paprika.
Bake for 30-35 minutes until golden. Serve topped with parmesan and rocket.

For our full budget weekday meal planner and shopping list, see this week's Woman's Day (on sale Nov 10).

MESSENGER