This Sweet Potato Cannelloni is a simple, healthy and tasty pasta dish that foregoes the traditional béchamel sauce. Keeping the sauce to basic Neapolitan Tomato Salsa allows the flavour of the roasted sweet potato to shine through with the pine nuts adding bulk and fibre to the filling. It’s a great way of getting kids to eat vegetables.
Sweet Potato Cannelloni.
: 20 minutes
: 30 minutes
: 6 as an entrée or 4 as a main
1 Medium Sized Sweet Potato
250g Ricotta Cheese
100g Grated Parmesan Cheese
100g Pine Nuts
12 Cannelloni Tubes (Pre-Cooked Store Bought)
700ml Tomato Salsa
Salt to taste
Pepper to taste
Oregano to taste
Parmesan Cheese to Garnish
Fresh Basil Leaves to Garnish
Roast large chunks of Sweet Potato.
Mashed Sweet Potato.
Key ingredients of the cannelloni filling includes roasted sweet potato, pine nuts, ricotta and parmesan.
Pipe the Sweet Potato mixture into the cannelloni tubes.
Bake the cannelloni for 30 minutes.
Sweet Potato Cannelloni tastes great eaten immediately or the following day and can be eaten hot or cold.
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