Spinach & Ricotta Cannelloni
(from Janey A’s recipe box)
Delicious.
Source: http://www.nzwomansweekly.co.nz/food/recipes/spinach-and-ricotta-cannelloni/
Prep time: 20 minutes
Cook time: 40 minutes
Serves 4 people
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, chopped
- 300g frozen cooked spinach, thawed
- 250g ricotta cheese (or cottage cheese, if preferred)
- 1 egg, lightly beaten
- Salt and freshly ground black pepper
- 125g dried cannelloni pasta tubes
- 550g bottle tomato pasta sauce
- 1/2 cup cream
- 1/4 cup grated fresh parmesan cheese
Directions
-
Heat oil in a pan. Add onion and cook for 5 minutes over a medium heat to soften. Add garlic and cook for 1 minute more. Transfer mixture to a bowl.
-
Squeeze as much liquid from the spinach as possible. Add the spinach, ricotta and beaten egg to the onion mixture and stir to combine. Season with salt and pepper to taste.
-
Heat oven to 170°C. Spoon prepared mixture into a piping bag fitted with a wide nozzle and pipe into the cannelloni tubes, to fill. Place filled cannelloni in a greased oven dish.
-
Combine the tomato pasta sauce with the cream and pour over the cannelloni. Sprinkle surface with grated parmesan and bake for 30 to 40 minutes or until golden brown and the pasta is tender.
-
Tip: Piping the mixture into the cannelloni tubes is the easiest way to fill them, but you can push the mixture into the tubes with a teaspoon if necessary.