Ricotta And Sweet Potato Cannelloni - cooking recipe

Ingredients

1 tbsp olive oil
1 None leek, trimmed, washed and thinly sliced
2 cups ricotta cheese
1 lb sweet potatoes, cooked and coarsely mashed
4 oz baby spinach leaves, shredded
1/2 tsp ground nutmeg
14 oz fresh lasagne noodles, cut in half crosswise
2 1/2 cups tomato puree
2 tbsp shredded basil
1/2 cup heavy cream
1 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
None None Salad, to serve

Preparation

Preheat the oven to 400\u00b0F. Lightly grease a 9-inch square baking dish.
Heat oil in a medium skillet on low heat. Saute leek 3-5 mins, until softened but not browned. Transfer to a bowl. Add ricotta, sweet potato, spinach and nutmeg to bowl. Season to taste.
Spoon rounded 1/4 cupfuls of mixture onto each lasagne noodle and roll up to form cannelloni. Arrange in a single layer in prepared dish.
Pour tomato puree over cannelloni; top with basil. Cover with cream. Sprinkle with combined mozzarella and Parmesan cheeses
Bake 20-25 mins, until cannelloni is tender and cheese is golden.