Time: 50 minutes Serves: 4-6
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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