Courgette & Ricotta Canneloni

Average Rating 3.0

Home-made cannelloni with ricotta, spring onions and lemon makes a tasty family feast.

  • Serves 3 to 4
  • |
  • Preparation Time: 20 mins
  • |
  • Cooking Time: 50 mins
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Ingredients

  • • 1 onion, chopped
  • • 4 courgettes, grated
  • • Zest of 1 lemon
  • • 4 spring onions
  • • 250 g cannelloni tubes
  • • 1 sachet Knorr Fresh Ideas Chicken Pepper Pan
  • • Freshly ground black pepper to taste
  • • Fresh basil leaves
  • • 30 ml olive oil
  • • 2 garlic cloves, crushed
  • • 250 g ricotta cheese
  • • Fresh ground black pepper
  • • 2 tomatoes, chopped
  • • 400 ml water
  • • 50 g mozzarella cheese

Instructions

  1. Preheat oven to 200°C
  2. Sauté onion in 20 ml oil until soft
  3. Add the courgettes and garlic and cook for 3 min
  4. Remove from the heat and stir in the zest, ricotta cheese and spring onions
  5. Season with black pepper
  6. Spoon this mixture into the cannelloni tubes and set aside
  7. In a small saucepan, heat remaining oil and add the tomatoes
  8. Cook until soft and add Knorr Fresh Ideas Chicken Pepper Pan sachet contents and cold water
  9. Bring to the boil and simmer for 5-10 min until thickened
  10. Season to taste
  11. Spread half the tomato sauce over the base of the baking dish and arrange stuffed cannelloni tubes over
  12. Pour the rest of the tomato sauce over and sprinkle with cheese
  13. Bake in the oven at 180C for 30-40 min until the pasta tubes are cooked
  14. Garnish with basil leaves