Eggplant, Ricotta and Vegetable Cannelloni
Creamy ricotta mixed with garden-fresh silver beet, button mushrooms make up this delightful tubes of yummy-ness. The whole thing is then topped with eggplant bolognaise and a grating of Parmesan cheese. Just pop the frozen cannelloni in the oven for about 30 minutes and dinner is ready. To test the dish is hot enough, poke a sharp knife in the middle and test the temperature on the blade. Chefs put the knife to their bottom lip to do this, but you can use your finger if you prefer.
Reheat from frozen in moderate oven until hot, about 30 minutes.
Ingredients (Vegetarian): Eggplant, carrot, celery, tomato, silverbeet, ricotta, Parmesan and cheddar cheese, mushrooms, pasta (wheat) onion, garlic, fresh herbs, olive oil, salt and pepper.