Ricotta and Rocket Pasta Tubes
7,5 / 10
ready in 1 hr 25 min.
- 4 Tbsps Pine nuts
- 1 cup Ricotta cheese
- ½ cup cream cheese (scant)
- 1 Tbsp Wheat semolina
- 1 cup grated Parmesan
- 2 eggs
- 2 cloves garlic cloves (crushed)
- 11 ozs Arugula (finely chopped)
- 16 cannellini beans
- 2 Tbsps butter
- 1 small onion (diced)
- 3 cups chopped tomatoes (tinned)
- ½ tsp fresh oregano (chopped)
- 1 tsp fresh Basil (chopped)
- 1 ball Mozzarella (approx. 125 g | 0.5 cup)
- 4 Tbsps grated Parmesan
How healthy are the main ingredients?tomatoRicotta cheesecream cheesePine nutsParmesanParmesan
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease 4 mini baking dishes.
Dry roast the pine nuts, remove from the pan, leave to cool and then chop.
Mix together the ricotta, cream cheese, semolina, Parmesan and the eggs and season with salt and ground black pepper. Add the garlic and stir in the pine nuts and rocket. Mix well and transfer to a piping bag with a large nozzle. Pipe the filling to the cannelloni and place them in the prepared baking dishes.
Melt the butter in pot and fry the onion for around 2 minutes. Add the tomatoes and the herbs and simmer for 3-5 minutes. Season with salt and ground black pepper.
Pour the sauce over the cannelloni, top with slices of mozzarella and sprinkle with Parmesan. Bake for 35-40 minutes. Remove from the oven and serve immediately.