Ingredients
• 1 box of Barilla Cannelloni
• 1 jar Barilla Mediterranean Vegetables sauce
• 800g fresh ricotta cheese, full milk
• 120g Parmigiano Reggiano, grated
• 1 egg, free range
• 350g sweet potato, cooked and mashed
• 2 silver beet bunches, cooked and finely chopped
• 20g unsalted butter, to grease oven tray
• 1/3 cup Extra Virgin Olive oil
• Salt and pepper, to taste
Bechamel
• 1L milk
• 1/2 onion, roughly chopped
• 1 bay leaf
• 50g butter, unsalted
• 50g flour 00 or plain flour
Method
1. For the Bechamel: Add milk, bay leaf, onion, salt and pepper to a saucepan and bring to the boil.
2. In a separate saucepan gently melt the butter. Add flour and cook over low heat for 2-3 minutes.
3. Once milk is boiling, transfer a little at the time to the butter/flour mixture, whisking at all times to prevent lumps.
4. Bring to the boil and stir continuously. Simmer for 10 minutes and adjust seasoning if desired. Pass bechamel through a sieve before using.
5. Preheat oven to 180°C.
6. In a large bowl, mix the ricotta cheese (save 100g to garnish), egg, mashed sweet potato, chopped silver beet, Parmigiano Reggiano and salt and pepper to taste. Using a spoon or a piping bag, fill the cannelloni.
7. Lightly grease the bottom of the baking tray, then place 1/2 of the béchamel and 1/2 of Barilla Mediterranean Vegetables pasta sauce and spread evenly.
8. Place the cannelloni on top and then cover the cannelloni with the remaining béchamel and Barilla Mediterranean Vegetables pasta sauce. Then add the remaining fresh ricotta and a sprinkle of Parmigiano Reggiano and a drizzle of oil.
9. Bake in the oven for 20 minutes, and allow to rest for 5 minutes before serving
