Cannelloni with Sweet Potato, Ricotta and Bolognese Sauce
Cannelloni with Sweet Potato, Ricotta and Bolognese Sauce
50 minutes total / Calories 627.3
Ingredients
Serves 6
| 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 |
| To taste | Salt and Pepper |
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 the oven to 180°C.
Step 2
Boil the sweet potatoes in salted water until soft. Drain and mash.
Step 3
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.
Step 4
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.
Step 5
Use a piping bag to fill the Cannelloni with the Bolognese mixture.
Step 6
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.
Step 7
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 mins
- Pack size 250g
- Range Collezione