simple way to make any night of the week Sweet potato cannelloni with garlic bechamel

How are you? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Sweet potato cannelloni with garlic bechamel. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sweet potato cannelloni with garlic bechamel is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Sweet potato cannelloni with garlic bechamel is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • Olive oil, to grease
  • 750g sweet potato (kumara), peeled, coarsely chopped
  • 60ml (1/4 cup) olive oil
  • 1 tablespoon water
  • 250g fresh ricotta
  • 40g (1/2 cup) finely grated parmigiano reggiano cheese
  • 1/2 cup fresh basil leaves, chopped
  • 1 garlic clove, crushed
  • 200g pkt cannelloni
  • 100g (1 cup) coarsely grated mozzarella
  • 125g pancetta, coarsely chopped
  • Fresh basil or rocket leaves, to serve

Method

  • Step 1
    Preheat oven to 220°C. Brush a 20 x 30cm (base measurement) ovenproof dish with oil.
  • Step 2
    Place sweet potato, in a single layer, in a large ovenproof, microwave-safe dish. Add the oil and water. Cover with plastic wrap and microwave on High/800watts/100% for 5 minutes. Remove plastic wrap. Transfer to oven. Cook, turning occasionally, for 25 minutes or until golden. Reduce oven temperature to 200°C.
  • Step 3
    Meanwhile, to make the bechamel, melt butter in a large saucepan over medium-high heat until foaming. Add shallot and garlic. Cook for 1-2 minutes or until soft. Add flour. Cook, stirring, for 1 minute. Remove from heat. Gradually add half the milk, whisking until smooth. Gradually add remaining milk, whisking constantly until smooth. Place pan over medium-high heat and bring to boil, stirring constantly. Bring to a simmer. Cook for 2-3 minutes or until the mixture thickens slightly. Cover the surface with plastic wrap.
  • Step 4
    Place the sweet potato, ricotta, parmigiano reggiano, basil and garlic in a bowl. Mash until smooth. Season with salt and pepper. Set aside for 5 minutes to cool slightly. Fill cannelloni tubes with sweet potato mixture.
  • Step 5
    Pour 3/4 cup of bechamel over base of prepared dish. Place cannelloni, in a single layer, over the sauce. Pour over remaining bechamel. Cover with foil. Bake for 20 minutes. Remove foil. Top with mozzarella and pancetta. Bake for 25 minutes or until pasta is tender and mozzarella is golden. Set aside to cool slightly. Top with basil or rocket.

So that’s going to wrap it up for this exceptional food Sweet potato cannelloni with garlic bechamel recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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