One pot meals for busy night is an ideal option. This recipe is so easy to do. You can cook and freeze this meal with out a problem. The other way is to prepare and bake is the next day. When you have time prepare everything together for all busy week days. Plan the week ahead. So it is so simple to do.

Having spinach with ricotta all the time I thought of doing with green peas. This was so nice and creamy and so easy to prepare too. Instead green pea you can use any other kind of a legume for this too.

This recipe will serve four people.

I boiled two cups of frozen peas. Put the peas in to a pot with salted water and cook until tender.

 

Other than that you will need 2 eggs, a bottle of  pasta sauce or home made pasta sauce, 1 tsp garlic , and one finely sliced onion.

1 Pack Cannelloni and a tub of ricotta cheese

Drain the cooked green peas and lay the cannelloni on the tray.

Mash the boiled green peas until mushy.

Add eggs, onions, garlic, salt and pepper in to the mashed peas and mix well. After add the ricotta and mix well.

Later it will look like this. Put that in to a snap lock bag.

Cut the end of the bag and fill the cannelloni and lay them back to where they were.

 

Pour the tomato sauce on top. Spread it nice and even.

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Sprinkle the cheese on to. Bake on 180c about 1/2 an hour or until golden brown on top.

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Serve hot.

 

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Posted by:The Culinary Corner

<p>Hi, I am Menaka. I was a teacher for 18 years and after migrating to Australia accidentally I found an amazing lady called ” Mary” who directed me to become a chef.I studied 3 years while working and became a qualified chef. After I studied about baking and hospitality management.<br /> My son is very enthusiastic in video editing and wanted me to start recording my cooking.Thats the beginning of you tube channel “The Culinary Corner”<br /> I am a full time employee. I record all the videos by my self.<br /> As a child I started helping and cooking with my granny and I used to experiment and trying various cooking styles. That led me in this path very smoothly. I still try to experiment and adjust recipes to move with this busy and globalised world.</p>

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