If you stare into the fridge thinking you’ve got nothing to eat, you just need to get a little creative. Ed’s here to show you how to make a delicious Cannelloni, with whatever ingredients you have lying around. The best thing about those pasta tubes, is that you can fill them with just about anything. Which makes them perfect when you need to do a fridge cleanout.
Ingredients
Method
Preheat oven to 180°C fan-forced (200°C conventional). Toss root vegetables in vegetable oil, season, arrange on an oven tray and bake for 1 hour, until softened. Peel vegies if desired, then put in a food processor and purée until smooth.
Blanch leafy green vegetables and herbs in a saucepan of rapidly boiling salted water until just wilted, then transfer to iced water. Drain, then very finely chop.
Mix ricotta, nutmeg and olive in a large bowl, season, then fold in vegetables and greens. Put in a piping bag fitted with a large straight nozzle and pipe into cannelloni tubes. Arrange in roasting pan, pour over passata and scatter with cheese. Cover with baking paper and foil. Bake for 45 minutes. Remove foil and paper, and bake for 15 more minutes, until golden. Serve.
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