Vegetarian Watercress Cannelloni

Recipe by Suze Morrison, Gourmet Glow | Photography by Lara Jane Thorpe

Ingredients:

2 Cans Tomatoes, chopped

3 tbsp Olive Oil

2 Cloves Garlic, minced

1 Onion, finely chopped

1 tsp Fennel Seeds

½ tsp Dried Oregano

½ tsp Dried Thyme

½ tsp Cracked Black Pepper

1 tsp Salt

Small Pinch Sugar

16 Cannelloni Tubes

500g Ricotta Cheese

50g Parmesan, grated

50g Watercress, finely chopped

1 Clove Garlic, minced

1 Large egg

½ tsp Cracked Black Pepper

½ tsp Dried Oregano

½ tsp Dried Parsley

1 tbsp Olive Oil

Salt to taste (check of your parmesan is salty)

Parmesan, Toasted Seeds & Chopped Watercress to top

Begin with the tomato sauce. Heat the oil in a saucepan over a medium high heat. Add the onion and a pinch of salt and sweat for 10-15 minutes until sweet and translucent. You may need to turn the heat down and add a small splash of water if it looks as though they might catch.
Add the garlic and cook 2 minutes more before adding the remaining ingredients. Bring to a simmer and cook for 20-30 minutes or until sweet and reduced a little. Transfer to a blender and blend until smooth.
Meanwhile preheat oven 180C. Mix all the filling ingredients together in a bowl and beat until well combined.
Fill a piping bag and pipe into the shells (trust me, this is so much easier than spooning in the filling)
Cover the base of your oven dish with a layer of tomato sauce. Lay the cannelloni on top and cover with the remaining sauce. Grate over plenty of parmesan and bake on the middle shelf for 25-30 minutes or until golden, bubbling and cooked through.
Allow to cool for 5-10 minutes before sprinkling with seeds and chopped watercress to serve.