Artichoke and Ricotta Cannelloni with Leek Sauce
Ready in 40 minutes
• Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, May 26, 2019.
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, May 26, 2019.
Ingredients
Leek Sauce
- 1/2 leek
- 1 pack cannelloni spices
- 3/4 cup milk
- 3/4 cup water
- 1/4 block Parmesan cheese, grated
- 1/2 pack baby spinach
Cannelloni
- 1 pack artichoke and ricotta cannelloni
- 1/4 block Parmesan cheese, grated
Broccoli
- 1/2 broccoli
- 1 pack sliced almonds
Steps
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Make leek sauce Preheat oven to 220°C. Slice leek in half lengthways and thinly slice. Heat a drizzle of oil in a pot on medium heat. Cook leek with a knob of butter and a pinch of salt for 4 minutes. Add cannelloni spices and cook, stirring for 1 minute, until fragrant.
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Slowly add milk and water measure and cook, stirring, for about 3 minutes, until thickened. Add first measure of Parmesan and spinach, cook for about 1 minute, until wilted. Season to taste.
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Bake cannelloni Pour half of the leek sauce into a lightly greased baking dish. Place the artichoke and ricotta cannelloni on top of the sauce, pour over remaining leek sauce. Top with Parmesan and bake for 15-20 minutes until heated through and cheese is golden.
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Cook broccoli Bring a full kettle to the boil. Cut broccoli into medium florets and place in a heat-proof bowl with a pinch of salt. Pour over boiling water and cover for about 5 minutes until bright green and tender. Drain well and toss with almonds and a drizzle of oil. Season.
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Serve cannelloni with broccoli on the side.
Nutritional Information
Energy |
1953 kj 467 kcal |
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Protein | 20.9g |
Carbohydrate | 38.1g |
Fat | 24.8g |