Creamy ricotta and kumara cannelloni recipe
Stuffed full of creamy ricotta and tender mashed sweet potato, these stuffed cannelloni pasta tubes are absolutely beautiful served baked in a rich, tomato sauc
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Cooking tools:
- Oven
- Stove
- Baking dish
- Skillet
- Mixing bowl
- Spoon
- Measuring cup
Ingredients
- 1 tablespoon olive oil
- 1 leek, trimmed, washed, finely sliced
- 500 grams fresh ricotta
- 500 grams kumara, cooked, roughly mashed
- 100 grams baby spinach leaves, shredded
- 1/2 teaspoon nutmeg
- 375 grams fresh lasagne sheets, cut in half widthways
- 700 grams jar tomato passata
- 2 tablespoons shredded basil
- 1/2 cup thickened cream
- 1 cup grated mozzarella cheese
- 1/2 cup grated parmesan
- salad, to serve
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