Ricotta And Sweet Potato Cannelloni Recipe

Name: Ricotta And Sweet Potato Cannelloni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 1 None leek, trimmed, washed and thinly sliced; 2 cups ricotta cheese; 1 lb sweet potatoes, cooked and coarsely mashed; 4 oz baby spinach leaves, shredded; 1/2 tsp ground nutmeg; 14 oz fresh lasagne noodles, cut in half crosswise; 2 1/2 cups tomato puree; 2 tbsp shredded basil; 1/2 cup heavy cream; 1 cup grated mozzarella cheese; 1/2 cup grated Parmesan cheese; None None Salad, to serve

Servings: persons

1 tbsp olive oil
1 None leek, trimmed, washed and thinly sliced
2 cups ricotta cheese
1 lb sweet potatoes, cooked and coarsely mashed
4 oz baby spinach leaves, shredded
1/2 tsp ground nutmeg
14 oz fresh lasagne noodles, cut in half crosswise
2 1/2 cups tomato puree
2 tbsp shredded basil
1/2 cup heavy cream
1 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
None None Salad, to serve

1
Preheat the oven to 400u00b0F. Lightly grease a 9-inch square baking dish.
2
Heat oil in a medium skillet on low heat. Saute leek 3-5 mins, until softened but not browned. Transfer to a bowl. Add ricotta, sweet potato, spinach and nutmeg to bowl. Season to taste.
3
Spoon rounded 1/4 cupfuls of mixture onto each lasagne noodle and roll up to form cannelloni. Arrange in a single layer in prepared dish.
4
Pour tomato puree over cannelloni; top with basil. Cover with cream. Sprinkle with combined mozzarella and Parmesan cheeses
5
Bake 20-25 mins, until cannelloni is tender and cheese is golden.

978

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tbsp olive oil, 1 None leek, trimmed, washed and thinly sliced, 2 cups ricotta cheese, 1 lb sweet potatoes, cooked and coarsely mashed, and more.

Yes, Ricotta And Sweet Potato Cannelloni falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ricotta And Sweet Potato Cannelloni

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