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Ingredients
- 500 gm Carrots, peeled and cut into 1/2cm ( 1/4 inch) rounds (1lb)
- 1 x 500 gram tub ricotta cheese Salt and freshly grnd black pepper
- 12 x Tubes dry cannelloni, (12 to 14)
- 1 x 300 g tub fresh tomato and mascarpone sauce
- 1 x 300 g tub four cheese sauce
- 40 gm Grated parmesan, (1 1/2oz)
Directions
- Preheat the oven to 200 C, 400 F, Gas Mark 6.
- Boil the carrots in plenty of boiling salted water till cooked and soft, drain and cold, saving a c. 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 till all the mix is used up.
- In a 1 litre (1 3/4 pint) ovenproof dish take 2-3 Tbsp. of the cool cheese sauceand spread over the bottom of the dish, then arrange the cannelloni side by side till 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 min.
- Remove from the oven and serve immediately.
- Notes Very nice with fresh green salad leaves.
- NOTES : A light vegetarian option, delicious warm or possibly cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 4 servings | |
| Calories 97 | |
| Calories from Fat 26 | 27% |
| Total Fat 2.99g | 4% |
| Saturated Fat 1.71g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 240mg | 10% |
| Potassium 527mg | 15% |
| Total Carbs 13.66g | 4% |
| Dietary Fiber 3.9g | 13% |
| Sugars 7.15g | 5% |
| Protein 5.21g | 8% |
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