Monday, February 25, 2013

Courgette & Ricotta Canneloni

Home-made cannelloni with ricotta, spring onions and lemon makes a tasty family feast.


Freshly Ground Black Pepper
1 Onion, chopped
50 gram Mozzarella cheese
1 1 sachet KNORR Spaghetti Bolognaise Dry Cook-in-Sauce
30 millilitre olive oil
4 Courgettes, grated
2 Garlic cloves, crushed
1 Zest of 1 lemon
250 gram Ricotta cheese
250 gram Cannelloni tubes
4 Spring onions
2 tomatoes, chopped
400 millilitre water
1 Bunch Fresh Basil leaves


Preheat oven to 200°C.

Sauté onion in 20 ml oil until soft.

Add the courgettes and garlic and cook for 3 min.

Remove from the heat and stir in the zest, ricotta cheese and spring onions.

Season with black pepper.

Spoon this mixture into the cannelloni tubes and set aside.

In a small saucepan, heat remaining oil and add the tomatoes.

Cook until soft and add KNORR Spaghetti Bolognaise Dry Cook-in-Sauce sachet contents and cold water.

Bring to the boil and simmer for 5-10 min until thickened.

Season to taste.

Spread half the tomato sauce over the base of the baking dish and arrange stuffed cannelloni tubes over.

Pour the rest of the tomato sauce over and sprinkle with cheese.

Bake in the oven at 180°C for 30-40 min until the pasta tubes are cooked.
Garnish with basil leaves.

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