These cannelloni are stuffed with ricotta cheese and fresh herbs, then covered in a savoury pasta sauce and baked until bubbly. Using cannelloni shells that don't need to be precooked saves on prep time but still gives the same delicious results.
|1 Tbsp.||olive oil|
|1 small||carrot, shredded|
|1 small||onion, finely chopped|
|1-1/2 cups||part-skim ricotta cheese|
|1/3 cup||finely chopped fresh parsley|
|1 jar||(700 mL) Catelli Garden Select Fine Herbs Pasta Sauce|
|12||oven-ready cannelloni pasta|