Ingredients

Method

  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. In a frypan over a medium heat add onion and cook until soft. Then add zucchini and garlic continue and stir occasionally.
  4. Once zucchini is cooked, take off the heat and add peas. Stir in lemon zest, chilli, ricotta and season with pepper.
  5. Spread 1/3 of tomato sauce into the dish.
  6. Spoon 4 tbsp of filing into the middle of each cannelloni tube. Place the tubes in the dish on the sauce in a single later.
  7. Pour remaining sauce over cannelloni and sprinkle with cheese. Bake for 20 minutes or until cheese has melted and is bubbling. Serve with fresh mint.
  8. To finish sprinkle fresh mint on top.
  9. Serve and enjoy with family and friends!

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