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, finely sliced; 2 cups ricotta; 1 lb sweet potatoes, peeled, chopped, cooked, roughly mashed; 3 cups baby spinach leaves, roughly shredded; 1/2 tsp nutmeg; 12 oz fresh lasagna sheets, halved crosswise; 1 (24 oz) jar tomato sauce; 2 tbsp shredded basil; 1/2 cup cream; 2 cups grated mozzarella; 1/2 cup grated parmesan

Servings: persons

1 tbsp olive oil
1 None leek, finely sliced
2 cups ricotta
1 lb sweet potatoes, peeled, chopped, cooked, roughly mashed
3 cups baby spinach leaves, roughly shredded
1/2 tsp nutmeg
12 oz fresh lasagna sheets, halved crosswise
1 (24 oz) jar tomato sauce
2 tbsp shredded basil
1/2 cup cream
2 cups grated mozzarella
1/2 cup grated parmesan

1
Preheat the oven to 400u00b0F. Lightly grease an 8 x 12 inch ovenproof casserole dish.
2
Heat the oil in a pan over a low heat. Saute the leek for 3-5 mins, until softened but not brown. Transfer to a bowl.
3
Add the ricotta, sweet potatoes, spinach and nutmeg to the leek, mix well and season to taste.
4
Spoon a 1/4 cup of the mixture onto each lasagne sheet, then roll to form cannelloni. Arrange in a single layer in the prepared casserole dish.
5
Pour the tomato sauce over the cannelloni and top with basil. Mix the cream with the mozzarella and parmesan and pour over the top.
6
Bake for 15-20 mins, until the cannelloni is tender and the cheese is golden. Serve immediately.

666

kcal

Calories

Fat

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 tbsp olive oil, 1 None leek, finely sliced, 2 cups ricotta, 1 lb sweet potatoes, peeled, chopped, cooked, roughly mashed, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ricotta And Sweet Potato Cannelloni

How did you like this recipe?

Frequently Asked Questions