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Name: Carrot And Ricotta Cannelloni
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 500 g Carrots peeled and cut into 1/2cm ( 1/4 inch) rounds; 500 g Tub ricotta cheese; Salt; 12 Tubes Dried cannelloni; 300 g Tub fresh tomato and sauce; 300 g Tub four cheese sauce; 40 g Grated parmesan; (1 1/2oz)

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INGREDIENTS

500 g Carrots ; peeled and cut into 1/2cm ( 1/4 inch) rounds
500 g Tub ricotta cheese
Salt
12 Tubes Dried cannelloni
300 g Tub fresh tomato and sauce
300 g Tub four cheese sauce
40 g Grated parmesan; (1 1/2oz)

Servings

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. NOTES : A light vegetarian option, delicious hot or cold.

NOTES

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Carrot And Ricotta Cannelloni

500 g Carrots peeled and cut into 1/2cm ( 1/4 inch) rounds
500 g Tub ricotta cheese
 Salt
12 Tubes Dried cannelloni
300 g Tub fresh tomato and sauce
300 g Tub four cheese sauce
40 g Grated parmesan; (1 1/2oz)

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.        NOTES : A light vegetarian option, delicious hot or cold.

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Nutrition

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Serving Size: 1 Serving (410g)
Recipe Makes: 4 Servings

Calories: 51
Calories from Fat: 3 (6%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 86.3mg		3 %
Potassium 400.3mg		11 %
Total Carbohydrate 12g		4 %
	Dietary Fiber 3.5g	14 %
	Sugars, other 8.5g
Protein 1.2g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 51

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