Rich in flavour, easy on technique and ready to go in just over an hour, this dish is perfect for a family dinner.
Ingredients
Method
Preheat oven to 180°C fan-forced (200°C conventional). Blanch asparagus, refresh in cold water, then chop very finely. Blanch herbs, refresh in cold water, then chop very finely. Beat together ricotta and lemon zest until smooth, then fold in asparagus and herbs. Season.
Load ricotta mixture into a piping bag and pipe into cannelloni tubes. Mix passata, sugar and paprika, then season. Fold in capsicum, then spoon half of the sauce into a 35 x 22cm baking dish.
Arrange cannelloni tubes on top, then spoon over remaining sauce. Cover with foil and bake for 45 minutes, then remove foil, top with sauerkraut and bake for a further 20 minutes. Serve cannelloni with salad, baby basil and bread.
You may also like
Spinach and ricotta cannelloni
Spicy zucchini and ricotta pasta shells
Easy step-by-step roasted vegetable pasta wraps