Pasta fantastico: Ricotta and kumara cannelloni

Serving size: Serves 4
Cuisine type: Italian
Cooking time: Less than 60 minutes
Special options: Vegetarian
Course: Lunch, Main
Favourite flavours: Cheese, Pasta, Saucy

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.

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