BARILLA CANNELLONI

WITH SWEET POTATO, RICOTTA AND BOLOGNESE SAUCE

La Collezione Cannelloni

Made with

Barilla Cannelloni
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  • Prep
  • Cook
  • Skill
    Accomplished
  • 627.3
    Calories
  • 25.1g
    Total Fat
  • 36.5g
    Protein
  • 58.8g
    Total Carbohydrates

Ingredients

Ingredients for 6 people:

  • 1 box Barilla Cannelloni
  • 1 jar Barilla Bolognese sauce
  • 400g fresh Ricotta cheese
  • 120g Parmigiano Reggiano, grated
  • 1 egg yolk
  • 300g beef mince
  • 850g sweet potato, chopped into small cubes
  • 1 onion, chopped
  • 1 bay leaf
  • 100ml milk
  • 50ml Extra Virgin Olive Oil
  • 1 teaspoon ground nutmeg, to taste
  • Salt and pepper, to taste

Instructions

  • TO START

    Preheat the oven to 180°C.

  • SOFTEN THE SWEET POTATO

    Boil the sweet potatoes in salted water until soft. Drain and mash.

  • PREPARE THE SAUCE

    In a large fry pan, saute the beef with the onion, garlic, bay leaf and olive oil. Season to taste. Add half the Barilla Bolognese sauce and simmer gently for 5 minutes.

  • ASSEMBLE THE FILLING

    In a large bowl, mix the sweet potato mash, and half the ricotta cheese and egg yolk together with half of the Parmigiano Reggiano and a quarter of the Bolognese sauce. Add salt, pepper and nutmeg to taste. 

  • FILL THE CANNELLONI

    Use a piping bag to fill the Cannelloni with the Bolognese mixture. 

  • PREPARE THE DISH

    Mix the rest of the ricotta and with the milk to form a cream. In a large ovenproof baking dish, evenly spread a quarter of the Bolognese sauce and half of the ricotta cream across the bottom. Place the cannelloni on top and then cover with the remaining Bolognese sauce. Top with the leftover ricotta cream and Parmigiano Reggiano.

  • BAKE AND SERVE

    Bake in the oven for 20 minutes, and allow to rest for 5 minutes before serving.

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