Cannelloni with Ricotta, Silverbeet & Big Red Sauce

Riccardo Momesso

Cook Time 50 minutes

Servings 4-6


200g packet dried cannelloni tubes
50g tasty cheddar
1 tbsp parsley, chopped

350g ricotta
5 silverbeet leaves, roughly chopped
½ zest of lemon
salt and pepper

½ brown onion, diced
1 small carrot, diced
1 stick celery, diced
1 clove garlic, finely chopped
6 basil leaves
1 cup vegetable stock
1 x 420g can of Heinz Big Red Tomato Soup
1 knob butter
salt and pepper


Preheat oven to 180°c.

For sauce, melt butter in a pan over a medium heat. Add onion, garlic, celery, and carrot. Cook for five minutes or until soft.

Pour in Heinz Big Red Tomato Soup and stock and bring to the boil. Add basil and stir well. Reduce heat and simmer for 15 minutes. Season to taste.

Meanwhile, for the filling, place ricotta, silverbeet and lemon zest in a large bowl. Season with salt and pepper. Mix until combined.

Pipe or spoon the filling into the cannelloni tubes. Place the filled tubes side by side in a lightly greased ovenproof dish. Pour over sauce and sprinkle with cheddar cheese.

Bake in oven for 30 minutes or until cheese is golden brown.

Garnish with fresh parsley and serve with a green salad.


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