Cannelloni In The Sorrento Style

Step 1

Sauté frozen Edgell Onion, garlic, and capsicum, 2-3 minutes.

Step 2

Add Leggo’s Tomato Paste, Leggo’s Puree, stock and oregano. Simmer for 20 minutes.

Step 3

Combine ricotta, mozzarella, 500g parmesan, eggs, parsley, nutmeg and pepper. Spread ricotta mixture along the long edge of a lasagne sheet and roll up to enclose filling, repeat. Spread a small amount of sauce in gastro tray and place cannelloni, seam side down on top. Spread remaining sauce over cannelloni, sprinkle with remaining parmesan and bake at 180°C for 20 minutes.