Leek and sweet potato cannelloni
I very rarely cook with sweet potatoes, but for some reason I’ve used them about three times in the last week, and now I’m wondering why they don’t make a more regular occurrence in my kitchen! They’re just as easy to prepare as normal potatoes, but they cook a lot quicker, and they’re potentially even more delicious (but don’t tell my beloved potatoes I said that…).
Plus, for some reason it seems perfectly acceptable to use sweet potatoes in a pasta dish, whereas I would never stuff pasta with regular potatoes – unless no-one was looking, of course, in which case I’d probably give it a go.
I decided to put this week’s favourite veg to good use in this leek and sweet potato cannelloni – a creamy veggie filling, stuffed into lasagne rolls, smothered in tomato sauce and oodles of mozzarella. All of the components of a seriously good pasta dish.
For this recipe, I used my Redmond multicooker – I have the RMC-M4500 model, which I’ve shown you a couple of times in the past (cheesy Mexican potatoes; butternut squash and red lentil stew). The mutlicooker was perfect for making this cannelloni, since it takes care of both the frying and baking that are needed. You know what that means – only one bowl to wash up! (haaaaallelujah) It’s a seriously non-stick bowl, as well – you could probably clean it with just a tissue if you were so inclined.
To make your leek and sweet potato cannelloni, start by throwing all your veg into the multicooker and frying them up. I find that I can close the lid of the multicooker and leave it to cook for several minutes at a time without stirring – it definitely needs less babysitting than a normal frying pan.
Then, once you’ve completed the leek and sweet potato filling (with added ricotta!!), you can spoon it onto your fresh lasagne sheets, roll them up, and nestle them straight back into the multicooker with plenty of tomato sauce.
(I used fresh lasagne sheets rather than dried cannelloni tubes because I find it easier – you don’t need to faff around trying to get the filling to go right down to the middle of the tube.)
Don’t forget the mozzarella…
Turn the multicooker to ‘bake’, and you’re done. It’ll take care of itself until it looks like this…
a.k.a. gooey, cheesy goodness.
If there is a heaven, this is what mine will look like, and I’ll be right there swimming in it… or maybe that’s too weird, maybe just surrounded by it. Yes.
Serve your cannelloni with a bit of garlic bread and a green salad, and you’ve got yourself a surprisingly low-effort dinner!
So, what do you think – do you like the look of the Redmond multicooker?
Leek and sweet potato cannelloni
- 1 large leek
- 1 medium sweet potato ~500g
- 3 cloves garlic minced
- 1 tbsp oil
- Black pepper
- 150 g ricotta cheese ~1/2 cup
- 250 g fresh lasagne sheets ~6 sheets
- 500 g tomato sauce ~1 cup, shop-bought or homemade
- 100 g grated mozzarella cheese ~1 cup
- Fresh parsley optional, to serve
- Halve the leek lengthwise, and cut into 1cm slices. Peel the sweet potato and cut into 1cm dice.
- Place the chopped leek and sweet potato into the multicooker with the garlic, oil, and salt and pepper. Mix well. Turn the multicooker to the ‘fry’ setting, and close the lid. Cook, stirring every few minutes, until the vegetables are fairly soft with a nice bit of colour - mine took about 10 minutes. The default time for the ‘fry’ setting is 15 minutes, so if you want to stop early, just turn the machine off.
- When the vegetables are ready, transfer them to a large bowl, and add the ricotta. Mix well, and add more seasoning to taste.
- Add a few tablespoons of tomato sauce to the bottom of the multicooker, and spread it around so that the base of the bowl is just covered.
- Place a couple of tablespoons of the filling at one end of a sheet of fresh lasagne, and roll tightly (if your lasagne isn't pliable enough to roll, soak it in hot water for a couple of minutes, or until soft enough to roll).
- Repeat with the remaining lasagne sheets and filling, and place the rolls into the multicooker, on top of the tomato sauce, in a single layer (don't worry if you have to squeeze them in a bit!). Pour over the remaining tomato sauce, and top with the grated mozzarella.
- Turn the multicooker to the 'bake' setting, close the lid, and cook for around 40 minutes, until the cheese has melted and the pasta is cooked. Top with fresh parsley to serve, if desired.