Ingredients
Serves 42 tbsp olive oil
½ onion, finely diced
200g pumpkin, finely diced
1 zucchini, finely diced
1 red capsicum, finely diced
1 bunch of fresh spinach or 250g frozen spinach, chopped and squeezed dry
400g firm fresh low fat ricotta cheese
3 tbsp Gourmet Garden Mediterranean Fresh Blends
Salt and pepper
12 fresh “Latina” cannelloni sheets or dried cannelloni shells
4 tbsp grated parmesan
2 tbsp grated mozzarella
Mediterranean Sauce
1 tbsp olive oil
½ medium onion, finely diced
1 tsp Gourmet garden garlic
2 x 400g tinned tomatoes
2 tbsp Gourmet Garden Mediterranean Fresh Blends
Method
Preheat the oven to 180°C.
Heat the olive oil in a large frypan over moderate temperature, add in the onions, pumpkin, zucchini and capsicum. Sauté the vegetables until softened about 8-10 minutes.
Pour the vegetables into a bowl and add in the chopped spinach, crumbled ricotta cheese, Fresh Blends Mediterranean and season with salt and pepper. Combine the mixture until all the vegetables are mixed in. If using fresh cannelloni sheets spoon the filling into the pasta and roll up, lay into a lightly oil baking dish with the seam facing down . If using dried shells, prepare as per packet instructions before filling.
For the sauce, heat the oil in a saucepan and sauté the garlic and onions for 3 minutes, until softened.
Add in the tomatoes and the Mediterranean Fresh Blends and simmer for 5 minutes. Season with salt and pepper and pour this over the cannelloni.
Top with the grated parmesan and mozzarella and bake for 40 minutes or as directed on the pack of cannelloni until golden.