Here is another savvy wholesome meal idea for you and best of all this recipe is not only for children

EASY RICOTTA CANNELLONI

1 box cannelloni tubes (16 tubes)

White sauce
500 ml crème fraîche, cream or sour cream
125 ml milk
100 g parmesan cheese, freshly grated

Cannelloni Stuffing:
1 clove garlic, crushed
1 tbsp extra virgin olive oil
250 g parmesan cheese
500 g ricotta cheese

Tomato Sauce:
2 x 400 g cans Italian tomatoes, chopped
1 clove garlic, crushed
salt to taste
250 g mozzarella to sprinkle on top.

Preheat oven to 180°C.

For the cannelloni stuffing, heat a large saucepan and add 1 tbsp olive oil and 1 crushed garlic clove. Remove the pot from the heat and let cool. Add the Ricotta and Parmesan, mix well and fill the cannelloni tubes with the ricotta mixture. Put aside.

To make the tomato sauce, in the same pot add 1 tbsp of olive oil, 1 crushed garlic clove, basil, salt and canned tomatoes. Let the tomato mixture simmer for 15 minutes. Add 100 ml water if you find the sauce is too thick.

To prepare the white sauce, combine the cream, milk and Parmesan cheese in a saucepan. Stir the mixture for approximately 5 minutes or until smooth over a moderate heat. Keep the whites sauce on the lowest temperature setting on your stove to keep it warm.

In a large ovenproof dish, pour in the tomato mixture. Place the ricotta filled cannelloni tubes in the tomato mixture and cover it with white sauce. Sprinkle the mozzarella over the top and bake for 20 – 25 minutes until it is bubbling and golden brown.