Tuesday, August 17, 2010

Courgelloni : Wk34/2

Serves 4 : Very easy : Fairly quick
20 cannelloni tubes
1 onion, finely chopped
2 garlic cloves, crushed
4 courgettes, grated
±200gm butternut, grated
250gm ricotta cheese
Grated rind of 1 lemon
700gm tomato pasta sauce

Rocket salad leaves

Heat the oven to 200ºC.

Spray a pan with non-stick cooking spray.
Dry fry the onion and garlic until the onion starts to soften.
Stir in the grated courgettes and butternut.
Cook until the vegetables are soft.
Remove from the heat.

Stir the lemon rind and half the ricotta through the vegetables.
Stuff this mixture into the cannelloni shells.

Spray a baking dish with non-stick cooking spray.
(The dish should be just large enough to fit all the cannelloni tubes in a single layer.)
Pour ½ the pasta sauce into the dish.
Lay the filled cannelloni tubes on the sauce.
Pour over the remaining sauce.
Top with the rest of the ricotta.

Bake at 200ºC for 25 minutes.
Serve with baby rocket on the side.

No comments: