Ingredients
- 1 tablespoon olive oil
- 1/2 small butternut pumpkin, peeled, grated
- 1 large carrot, grated
- 1 large zucchini, grated
- 1 bunch English spinach, trimmed, chopped
- 500g reduced-fat ricotta
- 2 eggs, lightly beaten
- 200g packet dried cannelloni pasta
- 3 cups Italian tomato pasta sauce
- 3/4 cup reduced-fat grated mozzarella cheese
- mixed salad leaves, to serve
Description
Vegetable And Ricotta Cannelloni Recipe - Heat Oil In A Frying Pan Over Medium-high Heat. Add Pumpkin, Carrot And Zucchini. Cook, Stirring, For 4 To 5 Minutes Or Until Just Softened. Stir In Spinach. Remove From Heat....
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