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  1. Preheat oven to 180°C. Lightly grease a 5cm deep, 25x30cm (base) ovenproof baking dish.
  2. Place peas in a saucepan of boiling water and cook for 2 minutes. Drain and cool slightly.
  3. Spray non-stick frying pan with oil and heat. Add onion and cook until soft. Add zucchini and garlic and cook until soft. Take off heat and add the peas. Stir in lemon zest, season with pepper and add chilli. Stir in ricotta.
  4. Spread 1/3 of tomato sauce into the dish.
  5. Spoon 4tbsp of filing into the middle of each cannelloni tubes. Place in dish on sauce in a single later. Repeat with remaining tubes and filling.
  6. Pour remaining sauce over cannelloni and sprinkle with cheddar cheese. Bake 15min or until cheese has melted and is bubbling.

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