ASDA part of the Wal-Mart family

• 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

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

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

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