Ricotta and Courgette Cannelloni

Ingredients for Ricotta and Courgette Cannelloni

• 350ml (180g) frozen peas (easy peasy!)

• 2 eggs

• 350ml (360g) fresh firm ricotta

• 2 cups (50g) baby spinach leaves, roughly chopped

• 1/4 cup finely chopped mint

• 2 teaspoons finely grated lemon rind (a tasty trick)

• Sea salt and cracked black pepper, to taste

• 3–4 courgettes (courgettes), thinly sliced lengthways using a mandolin (you’ll need about 24 long slices)

• 250g (500ml) tomato puree (passata)

• 80g (50g) grated mozzarella

Preheat oven to 180°C (177°C).

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.

Place 1 heaped tablespoon of the pea mixture at one end of each slice of courgette. Roll up the slices to enclose the filling.

Pour the puree 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.