date:Jun 04, 2014
ricotta cheese (save 100g to garnish), egg, mashed sweet potato, chopped silver beet, Parmigiano Reggiano and salt and pepper to taste. Using a spoon or a piping bag, fill the cannelloni.
7. Lightly grease the bottom of the baking tray, then place 1/2 of the bchamel and 1/2 of Barilla Mediterranean Vegetables pasta sauce and spread evenly.
8. Place the cannelloni on top and then cover the cannelloni with the remaining bchamel and Barilla Mediterranean Vegetables pasta sauce. Then add the rema