| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegetarian |
Sainsbury’s, Sainsbury14 |
4 |
servings |
INGREDIENTS
| 500 |
g |
Carrots; peeled and cut into |
|
|
; 1/2cm ( 1/4 inch) |
|
|
; rounds (1lb) |
| 1 |
|
500 gram tub ricotta cheese |
|
|
Salt and freshly ground black pepper |
| 12 |
|
Tubes dried cannelloni; (12 to 14) |
| 1 |
|
300 g tub fresh tomato and mascarpone |
|
|
; sauce |
| 1 |
|
300 g tub four cheese sauce |
| 40 |
g |
Grated parmesan; (1 1/2oz) |
INSTRUCTIONS
Preheat the oven to 200 C, 400 F, Gas Mark 6.
Boil the carrots in plenty of boiling salted water until cooked and
soft, drain and cool, saving a cup of the cooking liquid.
Place the cooked carrots in a food processor with a little of the
cooking liquid, blend on full power to a coarse paste approximately
15-20 seconds.
Place the ricotta in a bowl with the carrot mash and mix well, season
if necessary. Using a piping bag fill the cannelloni tubes with the
mix until all the mixture is used up.
In a 1 litre (1 3/4 pint) ovenproof dish take 2-3 tablespoons of the
cold cheese sauceand spread over the bottom of the dish, then arrange
the cannelloni side by side until full.
Gently heat both sauces in separate pans. Pour one over half the
cannelloni and then pour the other sauce cover the remaining half of
the cannelloni. Sprinkle with parmesan, bake for approximately 25
minutes.
Remove from the oven and serve immediately.
Notes Very nice with fresh green salad leaves.
Converted by MC_Buster.
NOTES : A light vegetarian option, delicious hot or cold.
Converted by MM_Buster v2.0l.
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