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Sweet potato cannelloni with garlic bechamel

by wiki
10 October, 2016
in Dinner
0
Sweet potato cannelloni with garlic bechamel
Sweet potato cannelloni with garlic bechamel
  • 0:30 Prep
  • 1:25 Cook
  • 6 Servings
  • Capable cooks

This heart-warming cannelloni dish is family-friendly and will definitely keep everyone coming back for more.

Ingredients

  • Olive oil, to grease
  • 750g sweet potato (kumara), peeled, coarsely chopped
  • 60ml (1/4 cup) olive oil
  • 1 tablespoon water
  • 250g fresh ricotta
  • 40g (1/2 cup) finely grated parmigiano reggiano cheese
  • 1/2 cup fresh basil leaves, chopped
  • 1 garlic clove, crushed
  • 200g pkt cannelloni
  • 100g (1 cup) coarsely grated mozzarella
  • 125g pancetta, coarsely chopped
  • Fresh basil or rocket leaves, to serve

Garlic bechamel

  • 30g butter
  • 3 shallots, pale section only, thinly sliced
  • 1 garlic clove, crushed
  • 30g flour
  • 560ml (2 1/4 cups) milk

Method

  • Step 1
    Preheat oven to 220°C. Brush a 20 x 30cm (base measurement) ovenproof dish with oil.
  • Step 2
    Place sweet potato, in a single layer, in a large ovenproof, microwave-safe dish. Add the oil and water. Cover with plastic wrap and microwave on High/800watts/100% for 5 minutes. Remove plastic wrap. Transfer to oven. Cook, turning occasionally, for 25 minutes or until golden. Reduce oven temperature to 200°C.
  • Step 3
    Meanwhile, to make the bechamel, melt butter in a large saucepan over medium-high heat until foaming. Add shallot and garlic. Cook for 1-2 minutes or until soft. Add flour. Cook, stirring, for 1 minute. Remove from heat. Gradually add half the milk, whisking until smooth. Gradually add remaining milk, whisking constantly until smooth. Place pan over medium-high heat and bring to boil, stirring constantly. Bring to a simmer. Cook for 2-3 minutes or until the mixture thickens slightly. Cover the surface with plastic wrap.
  • Step 4
    Place the sweet potato, ricotta, parmigiano reggiano, basil and garlic in a bowl. Mash until smooth. Season with salt and pepper. Set aside for 5 minutes to cool slightly. Fill cannelloni tubes with sweet potato mixture.
  • Step 5
    Pour 3/4 cup of bechamel over base of prepared dish. Place cannelloni, in a single layer, over the sauce. Pour over remaining bechamel. Cover with foil. Bake for 20 minutes. Remove foil. Top with mozzarella and pancetta. Bake for 25 minutes or until pasta is tender and mozzarella is golden. Set aside to cool slightly. Top with basil or rocket.
  • Low carb
  • Lower gi

Nutrition

  • 2454 kj

    Energy

  • 29g

    Fat Total

  • 13g

    Saturated Fat

  • 4g

    Fibre

  • 26g

    Protein

  • 70mg

    Cholesterol

  • 789.26mg

    Sodium

  • 15g

    Carbs (sugar)

  • 53g

    Carbs (total)

All nutrition values are per serve

Notes

This cannelloni dish is great because it’s budget-friendly and can be prepared ahead of time – Rebel Slater, Home Cook of the Year finalist.

  • Author: Rebel Slater
  • Image credit: Jeremy Simons
  • Publication: Australian Good Taste

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