Silverbeet and ricotta cannelloni

  • 25 mins preparation
  • 55 mins cooking
  • Serves 4
  • Print


Silverbeet and ricotta cannelloni
  • 2 400 gram cans diced tomatoes
  • 1 cup vegetable stock
  • 1 tablespoon vegetable or olive oil
  • 1 bunch (660g) silverbeet, stalks discarded
  • 4 green onions, thinly sliced
  • 2 cloves garlic, crushed
  • 1 zucchini, coarsely grated
  • 600 gram fresh ricotta
  • 1 egg, lightly whisked
  • 1 cup shredded parmesan
  • 6 fresh lasagne sheets


Silverbeet and ricotta cannelloni
  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease a 3-litre (12-cup) rectangular ovenproof dish. Process tomatoes until smooth. Add stock; process until combined. Spoon 1/4 cup tomato mixture into prepared dish.
  • 2
    In a large deep frying pan, heat oil over moderate heat. Add silverbeet; cook, covered, shaking pan occasionally, 3 minutes or until silverbeet wilts. Add onion and garlic; cook and stir 2 minutes or until soft. Add zucchini; cook and stir 1 minute more or until softened. Transfer to a colander. Drain; cool. Using hands, squeeze out excess liquid. Transfer to a chopping board; finely chop. Place in a large bowl. Add ricotta, egg and half the parmesan; stir to combine. Season.
  • 3
    Cut each lasagne sheet in half crosswise. Place 1 piece on a flat work surface. Spoon 2 heaped tablespoons of silverbeet mixture along one short edge. Roll up to enclose. Place, seam-side down, in prepared dish. Repeat to make 12 cannelloni. Pour remaining tomato mixture over cannelloni; sprinkle with remaining parmesan. Cover tightly with foil. Bake 30 minutes. Remove foil. Bake 15 minutes more or until golden and bubbling. Serve.