Cannelloni In The Sorrento Style

1. Sauté frozen Edgell Onion, garlic, and capsicum, 2-3 minutes.

2. Add Leggo’s Tomato Paste, Leggo’s Puree, stock and oregano. Simmer for 20 minutes.

3. Combine ricotta, mozzarella, 500g parmesan, eggs, parsley, nutmeg and pepper. Spread ricotta mixture along the long edge of a lasagne sheet and roll up to enclose filling, repeat. Spread a small amount of sauce in gastro tray and place cannelloni, seam side down on top. Spread remaining sauce over cannelloni, sprinkle with remaining parmesan and bake at 180°C for 20 minutes.