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Chargrilled Vegetable And Ricotta Cannelloni

chargrilled vegetables passata and olives gives this vegetarian pasta dish its traditional italian flavour

The ingredient of Chargrilled Vegetable And Ricotta Cannelloni

  • 275g jar mixed chargrilled vegetables drained and chopped
  • 2 tablespoons chopped black olives
  • 750g low fat ricotta
  • 1 3 cup 25g grated parmesan
  • salt and pepper
  • 4 6 fresh lasagne sheets
  • 700ml tomato passata
  • 1 2 cup basil leaves
  • 2 cups 200g grated low fat mozzarella

The Instruction of chargrilled vegetable and ricotta cannelloni

  • preheat oven to 170u00b0c lightly spray a rectangular 8 cup capacity baking dish with oil spray combine the chargrilled vegetables olives ricotta and parmesan in a large bowl season with salt and pepper
  • place a lasagne sheet on a flat surface cut in half lengthways then trim to fit the baking dish place 1 2 cup of the ricotta mixture along one side of the lasagne sheet then roll up to enclose mixture in a tube repeat with remaining lasagne sheets and ricotta mixture to make 6 8 tubes
  • spoon half the tomato passata over the base of the dish top with the cannelloni tubes arranging them tightly side by side spoon the remaining tomato passata over the cannelloni scatter with basil leaves top with mozzarella and bake for 25 minutes serve with a simple salad

Nutritions of Chargrilled Vegetable And Ricotta Cannelloni

calories: 626 18 calories
calories: 24 grams fat
calories: 14 grams saturated fat
calories: 47 grams carbohydrates
calories: 10 grams sugar
calories: n a
calories: 51 grams protein
calories: n a
calories: 909 69 milligrams sodium
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calories: nutritioninformation

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