Cheesy Ricotta and Oriental Vegetable Cannelloni in Rosé Sauce IMAGE Author: Canadian Living Credits: Cheesy Ricotta and Oriental Vegetable Cannelloni in Rosé Sauce IMAGE

Who doesn't love a hearty, satisfying pasta dish on a cold winter's evening. Serve with crusty bread and a green salad after a day spent outdoors.

  • Portion size 4 servings
  • Credits : Arctic Gardens

Ingredients

  • 300 g Arctic Gardens Vegetables Oriental Soup Mix
  • 30 mL olive oil
  • 2 tablespoons Italian spices
  • 300 g ricotta cheese
  • 75 g finely grated Parmesan cheese
  • 12 cannelloni no boiling required
  • 500 mL Italian tomato sauce
  • 75 mL cooking cream
  • 150 cheddar for topping
  • salt pepper

Method

Saut? the vegetables over medium-high heat in olive oil with the Italian spices for 4-5 minutes then remove from heat and put aside.

In a bowl, mix the ricotta with the Parmesan cheese. Roughly chop the cooked vegetables and stir into the mixture. Season to taste. Stuff the cannelloni with the ricotta mixture preparation.

Mix the tomato sauce and cream together. Pour half of the sauce into the bottom of a baking dish and arrange the cannelloni on top. Coat the pasta with the remaining sauce and add the grated cheese to brown on top.

Bake on the centre rack of the oven at 350?F for about 45 minutes or until pasta is tender. If the cheese on top is not sufficiently browned, finish cooking by broiling for two to three minutes.
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Cheesy Ricotta and Oriental Vegetable Cannelloni in Ros? Sauce

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