Preheat the oven to 200 C, 400 F, Gas Mark 6.

Boil the carrots in plenty of boiling salted water until cooked and soft, drain and cool, saving a cup of the cooking liquid.

Place the cooked carrots in a food processor with a little of the cooking liquid, blend on full power to a coarse paste approximately 15-20 seconds.

Place the ricotta in a bowl with the carrot mash and mix well, season if necessary. Using a piping bag fill the cannelloni tubes with the mix until all the mixture is used up.

In a 1 litre (1 3/4 pint) ovenproof dish take 2-3 tablespoons of the cold cheese sauceand spread over the bottom of the dish, then arrange the cannelloni side by side until full.

Gently heat both sauces in separate pans. Pour one over half the cannelloni and then pour the other sauce cover the remaining half of the cannelloni. Sprinkle with parmesan, bake for approximately 25 minutes.

Remove from the oven and serve immediately.

Notes Very nice with fresh green salad leaves.