Silverbeet Fennel Ricotta Cannelloni

Ingredients

• 700g btl mutti tomato passata
• 1 cup massel vegetable liquid stock
• 1/2 cup pure cream
• 1 bunch silverbeet
• 2 tbsp extra virgin olive oil
• 1 small brown onion, finely chopped
• 2 baby fennel, trimmed, finely chopped
• 2 garlic cloves, crushed
• 500g fresh ricotta
• 250g cannelloni
• 1 cup mozzarella , grated
• 1/2 x 150g tub baby bocconcini, drained, torn in half
• 150g salad leaves

Method

1. Preheat oven to 180C/160C fan-forced. Grease a 7cm-deep, 25cm x 32cm (base) ovenproof dish.
2. Combine passata (700g btl Mutti Tomato Passata), stock (1 cup Massel vegetable liquid stock) and cream (1/2 cup pure cream) in a large jug. Pour half the passata mixture into the base of prepared dish. Spread to cover.
3. Remove and discard stalks from silverbeet (1 bunch silverbeet). Finely chop leaves. Heat oil (2 tbsp extra virgin olive oil) in a large saucepan over high heat. Add onion (1 small brown onion, finely chopped) and fennel (2 baby fennel, trimmed, finely chopped). Cook, stirring, for 5 minutes or until softened. Stir in silverbeet (1 bunch silverbeet) and garlic (2 garlic cloves, crushed). Cook, covered, stirring occasionally, for 5 minutes or until silverbeet has wilted and fennel is almost soft. Remove pan from heat. Set aside for 1 hour to cool.
4. Add ricotta (500g fresh ricotta) to cooled silverbeet mixture. Season with salt and pepper. Spoon ricotta mixture loosely into cannelloni (250g cannelloni) tubes. Place filled cannelloni, in a single layer, in baking dish. Spoon over remaining passata mixture. Top with grated mozzarella (1 cup mozzarella , grated) and bocconcini (1/2 x 150g tub baby bocconcini, drained, torn in half).
5. Bake for 30 minutes or until top is golden and pasta is tender. Stand for 10 minutes. Serve with salad leaves (150g salad leaves).