Everyday recipes
Pasta fantastico: Ricotta and kumara cannelloni
I am always amazed at the seemingly unlimited variety of pasta dishes you can make. From the most often made, spaghetti bolognaise, to the more exotic dishes, everyone agrees to just loving it. Our recipes this week include some old favourites, plus some great new combinations. Buon appetito!
— Jennene
INGREDIENTS
1 tablespoon olive oil
1 leek, trimmed, washed, finely sliced
500g fresh ricotta
500g kumara, cooked, roughly mashed
100g baby spinach leaves, shredded
½ teaspoon nutmeg
375g fresh lasagne sheets, cut in half widthways
700g jar tomato passata
2 tablespoons shredded basil
½ cup thickened cream
1 cup grated mozzarella cheese
½ cup grated parmesan
Salad, to serve
METHOD
- Preheat oven to hot, 200°C. Lightly grease a 20 x 30cm casserole dish.
- Heat oil in a frying pan on low. Saute leek for 3-5 minutes, until softened but not browned. Transfer to a bowl.
- Add ricotta, kumara, spinach and nutmeg to leek. Season to taste.
- Spoon rounded quarter cupfuls of mixture onto each lasagne sheet and roll up to form cannelloni. Arrange in a single layer in prepared dish.
- Pour tomato passata over cannelloni and top with basil. Cover with cream and sprinkle with combined mozzarella and parmesan.
- Bake for 20-25 minutes, until cannelloni is tender and cheese is golden.
Top tips- If preferred, you can use cannelloni tubes.
- Use light cheese and cream to reduce the fat content.
For more pasta fantastico recipes, see this week's
Woman's Day (on sale May 11).
