The cannelloni can be filled then covered and refrigerated for several hours before being topped with the sauce and baked. Do not overcook or the sauce will evaporate.
Ingredients
| 400 g | Orange kumara (Main) |
| 1 Tbsp | Olive oil |
| 2 | Garlic cloves, crushed |
| 300 g | Spinach, washed and stalks removed (Main) |
| 1 pinch | Salt and pepper |
| 500 g | Ricotta cheese |
| 2 | Eggs, lightly beaten |
| 200 g | Cannelloni tubes (Main) |
| 3 cups | Tomato pasta sauce, good quality |
| 125 g | Fresh mozzarella, grated |
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Directions
- Peel and grate the kumara. Heat the oil in a large frying pan. Sauté the kumara, until softened. Add the garlic.
- Finely slice the spinach and add to the pan. Cook until wilted. Season well.
- Combine the ricotta and eggs until well mixed. Season. Add half to the cooled kumara mixture.
- Preheat the oven to 180°C. Lightly oil a 28cm x 20cm baking pan.
- Using a teaspoon, fill the cannelloni tubes with the kumara mixture. Place in a single layer in the baking pan. Top with the tomato pasta sauce then the remaining ricotta mixture. Sprinkle with the mozzarella.
- Cover with foil, and bake for 30 minutes. Remove the foil and continue baking for 10 minutes or until golden. Stand for 10 minutes then serve immediately.
