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Cannelloni with Silver Beet, Sweet Potato & Mediterranean Vegetable Sauce

Name: Cannelloni with Silver Beet, Sweet Potato & Mediterranean Vegetable Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 1 box of Barilla Cannelloni; 1 jar Barilla Mediterranean Vegetables Sauce; 800g Fresh Ricotta; 120g Parmigiano Reggiano, Grated; 1 Egg, Free Range; 350g Sweet Potato, Cooked And Mashed; 2 Silver Beet Bunches, Cooked And Finely Chopped; 20g Unsalted Butter, To Grease Oven Tray; 70 ml Extra Virgin Olive Oil; To taste Salt and Pepper; Béchamel; 1l Milk; ½ Onion, Roughly Chopped; 1 Bay leaf; 50g Butter, Unsalted; 50g Flour 00 Or Plain

45 minutes

Collezione Short

Ingredients

6 حصص

1 boxof Barilla Cannelloni

1 jarBarilla Mediterranean Vegetables Sauce

800gFresh Ricotta

120gParmigiano Reggiano, Grated

1Egg, Free Range

350gSweet Potato, Cooked And Mashed

2Silver Beet Bunches, Cooked And Finely Chopped

20gUnsalted Butter, To Grease Oven Tray

70 mlExtra Virgin Olive Oil

To tasteSalt and Pepper

Béchamel

1lMilk

½Onion, Roughly Chopped

1Bay leaf

50gButter, Unsalted

50gFlour 00 Or Plain

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Preheat oven to 180°C.

Step 2

Add milk, bay leaf, onion, salt and pepper to a saucepan and bring to the boil.

Step 3

In a separate saucepan gently melt the butter. Add flour and cook over low heat for 2-3 minutes.

Step 4

Once milk is boiling, transfer a little at the time to the butter/flour mixture, whisking at all times to prevent lumps.

Step 5

Bring to the boil and stir continuously. Simmer for 10 minutes and adjust seasoning if desired. Pass béchamel through a sieve before using.

Step 6

In a large bowl, mix the ricotta cheese (save 100g to garnish), egg, mashed sweet potato, chopped silver beet, Parmigiano Reggiano and salt and pepper to taste. Using a spoon or a piping bag, fill the cannelloni.

Step 7

Lightly grease the bottom of the baking tray, then place half of the béchamel and half of the Mediterranean Vegetables sauce and spread evenly. Place the cannelloni on top and then cover the cannelloni with the remaining béchamel and Mediterranean Vegetables sauce. Then add the remaining fresh ricotta, a sprinkle of Parmigiano Reggiano and a drizzle of oil.

Step 8

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

Cannelloni

It is difficult to place the origin of Cannelloni in a particular geographical area, but historians agree that Cannelloni was among the first pasta shapes ever created.

Shape

Cannelloni

Cook time

30 minutes

Pack size

250g

Range

Collezione

View product

Cannelloni

It is difficult to place the origin of Cannelloni in a particular geographical area, but historians agree that Cannelloni was among the first pasta shapes ever created.

Shape

Cannelloni

Cook time

30 minutes

Pack size

250g

Range

Collezione

View product