Ricotta And Sweet Potato Cannelloni

• 1 tbsp olive oil
• 1 None leek, finely sliced
• 2 cups ricotta
• 1 lb sweet potatoes, peeled, chopped, cooked, roughly mashed
• 3 cups baby spinach leaves, roughly shredded
• 1/2 tsp nutmeg
• 12 oz fresh lasagna sheets, halved crosswise
• 1 (24 oz) jar tomato sauce
• 2 tbsp shredded basil
• 1/2 cup cream
• 2 cups grated mozzarella
• 1/2 cup grated parmesan

1. Preheat the oven to 400u0b0F. Lightly grease an 8 x 12 inch ovenproof casserole dish.
2. Heat the oil in a pan over a low heat. Saute the leek for 3-5 mins, until softened but not brown. Transfer to a bowl.
3. Add the ricotta, sweet potatoes, spinach and nutmeg to the leek, mix well and season to taste.
4. Spoon a 1/4 cup of the mixture onto each lasagne sheet, then roll to form cannelloni. Arrange in a single layer in the prepared casserole dish.
5. Pour the tomato sauce over the cannelloni and top with basil. Mix the cream with the mozzarella and parmesan and pour over the top.
6. Bake for 15-20 mins, until the cannelloni is tender and the cheese is golden. Serve immediately.

olive oil, ricotta, sweet potatoes, baby spinach leaves, nutmeg, lasagna sheets, tomato sauce, basil, cream, mozzarella, parmesan

Taken from recipes-plus.com/api/v2.0/recipes/23487 (may not work)