RICOTTA AND ZUCCHINI CANNELLONI
This simple weeknight dish relies on zucchini ribbons instead of noodles and a zippy ricotta-pea filling for a gluten-free take on the traditional baked pasta.
Provided by Donna Hay
Categories HarperCollins HarperCollins Dinner Small Plates Kid-Friendly Wheat/Gluten-Free Pasta Zucchini Ricotta Bake Spinach Tomato Vegetarian Mozzarella
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C (350°F).
- Place the peas in a colander and rinse them under hot running water to thaw. Drain well and place in a big bowl. Using a fork or potato masher, roughly mash the peas. Crack the eggs on top and add the ricotta, spinach, mint, lemon rind, salt and pepper. Mix well with a spatula.
- Place 1 heaped tablespoon of the pea mixture at one end of each slice of zucchini. Roll up the slices to enclose the filling.
- Pour the puree into a 22cm x 30cm (2-litre-capacity) baking dish. Nestle the zucchini rolls into the dish so they fit snugly. Sprinkle with the mozzarella and bake for 30 minutes or until golden and cooked through. Wear your oven gloves to take the dish from the oven and allow to cool a little, before spooning onto serving plates.
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B DK
[email protected]I would definitely recommend this recipe to others.
Ch Hamza1234
[email protected]This was a bit more work than I expected, but it was worth it!
Phillip Dalton
[email protected]I loved the combination of flavors in this dish.
Ahmed Beshr
[email protected]This was a delicious and easy dish to make!
Ar!suk!Ed!tz
[email protected]I would definitely make this again!
GABUGO
[email protected]The sauce was flavorful.
Maghan Taylor
[email protected]The cannelloni shells were cooked perfectly.
Nina D
[email protected]I loved the creamy ricotta and zucchini filling.
SR Sobuj
[email protected]This was a great recipe!
MD Moshiur Mai
[email protected]I will definitely be making this again.
griselda rivera
[email protected]The cannelloni were cooked perfectly and the filling was delicious.
Melly Mel
[email protected]This was a bit more work than I expected, but it was worth it!
Empress Casey
[email protected]I would definitely recommend this recipe to others.
Little Miss Libby
[email protected]This was a delicious and easy dish to make. The ricotta and zucchini filling was creamy and flavorful, and the cannelloni shells were cooked perfectly.
Kathryn
[email protected]I loved the creamy ricotta and zucchini filling. The cannelloni shells were cooked perfectly and the sauce was flavorful. I would definitely make this again!
Suvro Roy
[email protected]This was a great recipe! The cannelloni were cooked perfectly and the filling was delicious. I would definitely recommend this recipe to others.
oscar osorio
[email protected]I followed the recipe exactly and the dish turned out great! The ricotta and zucchini filling was creamy and flavorful, and the cannelloni shells were cooked perfectly. I will definitely be making this again.
Sheikh Ismail
[email protected]This was a bit more work than I expected, but it was worth it! The cannelloni were cooked perfectly and the filling was delicious. I would definitely make this again for a special occasion.
Olumuyiwa Ishola
[email protected]I loved the combination of flavors in this dish. The ricotta and zucchini were a perfect match, and the sauce was rich and flavorful. I would definitely recommend this recipe to others.
Salifu Adama
[email protected]This was a delicious and easy dish to make! The ricotta and zucchini filling was creamy and flavorful, and the cannelloni shells were cooked perfectly. I will definitely be making this again.