Ricotta And Sweet Potato Cannelloni

• 1 tbsp olive oil
• 1 None leek, trimmed, washed and thinly sliced
• 2 cups ricotta cheese
• 1 lb sweet potatoes, cooked and coarsely mashed
• 4 oz baby spinach leaves, shredded
• 1/2 tsp ground nutmeg
• 14 oz fresh lasagne noodles, cut in half crosswise
• 2 1/2 cups tomato puree
• 2 tbsp shredded basil
• 1/2 cup heavy cream
• 1 cup grated mozzarella cheese
• 1/2 cup grated Parmesan cheese
• None None Salad, to serve

1. Preheat the oven to 400u0b0F. Lightly grease a 9-inch square baking dish.
2. Heat oil in a medium skillet on low heat. Saute leek 3-5 mins, until softened but not browned. Transfer to a bowl. Add ricotta, sweet potato, spinach and nutmeg to bowl. Season to taste.
3. Spoon rounded 1/4 cupfuls of mixture onto each lasagne noodle and roll up to form cannelloni. Arrange in a single layer in prepared dish.
4. Pour tomato puree over cannelloni; top with basil. Cover with cream. Sprinkle with combined mozzarella and Parmesan cheeses
5. Bake 20-25 mins, until cannelloni is tender and cheese is golden.

olive oil, ricotta cheese, sweet potatoes, baby spinach leaves, ground nutmeg, noodles, tomato puree, basil, heavy cream, mozzarella cheese, parmesan cheese, salad

Taken from recipes-plus.com/api/v2.0/recipes/24463 (may not work)