CARROT AND RICOTTA CANNELONI

 For the sauce:

 1tbsp olive oil

 1 onion, finely chopped

 1 clove garlic, finely chopped

 1 carrot, peeled and finely chopped

 400g can chopped tomatoes

 1tbsp tomato purée

 2tbsp chopped, fresh coriander

 

 For the filling:

 1tbsp olive oil

 1 clove garlic, crushed

 Pinch of ground cumin

 225g carrots, peeled and roughly chopped

 250g tub Asda Ricotta

 2tbsp pine nuts, toasted

 12 cannelloni tubes

 150g Asda Mozzarella, sliced

 2tbsp Asda Freshly Grated Parmesan

HOW TO MAKE:

Preheat oven to 190C/170C Fan/Gas 5. To make sauce, heat the oil, add the onion, garlic and carrot, and cook until soft. Add the tomatoes, a canful of water and the purée. Season, cover and simmer for 20 minutes.

Meanwhile, make the filling. Heat the oil in a frying pan, add the garlic, cumin, carrot and a little water, then cover and cook for 15 minutes. Season and mash. Fold into the ricotta with the pine nuts.

Blitz the sauce with an electric whisk until chunky. Stir in the coriander and spoon half the sauce into an ovenproof dish. Fill the cannelloni with the carrot mixture and put in dish. Pour over the rest of the sauce, and sprinkle mozzarella and Parmesan on top. Bake for 25-30 minutes.