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Donna Hay's get ready to roll ricotta & courgette cannelloni
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Serves: 4 - 6
180g frozen peas (easy peasy!)
360g fresh firm ricotta
50g baby spinach leaves, roughly chopped
25g finely chopped mint
2 teaspoons finely grated lemon rind (a tasty trick)
sea salt and cracked black pepper, to taste
3-4 courgettes, thinly sliced lengthways using a mandolin (you’ll need about 24 long slices)
500ml tomato passata
50g grated mozzarella
1. Preheat oven to 180°C.
2. Place the peas in a colander and rinse them under hot running water to thaw. Drain well and place in a big bowl. Using a fork or potato masher, roughly mash the peas. Crack the eggs on top and add the ricotta, spinach, mint, lemon rind, salt and pepper. Mix well with a spatula.
3. Place 1 heaped tablespoon of the pea mixture at one end of each slice of courgette. Roll up the slices to enclose the filling.
4. Pour the passata into a 22cm x 30cm (2 litre capacity) baking dish. Nestle the courgette rolls into the dish so they fit snugly. Sprinkle with the mozzarella and bake for 30 minutes or until golden and cooked through. Wear your oven gloves to take the dish from the oven and allow to cool a little before spooning onto serving plates.
This recipe was first published in May 2018.