Spinach and Ricotta Cannelloni Recipe
Summary
Preparation Time25 MinCooking Time35 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexHealthyServings8
Interest GroupParty
Ingredients
| Cannelloni | 250 Gram | |
| 440 g / 14 oz canned tomatoes, drained and chopped | ||
| Garlic | 1 Clove (5gm), crushed | |
| 125 g / 4 oz grated mozzarella cheese | ||
| Parmesan cheese | 2 Tablespoon, grated | |
| Spinach filling | ||
| 1/2 bunch/250 g / 8 oz English spinach, shredded | ||
| 1/2 cup / 125 ml / 4 fl oz water | ||
| 250 g / 8 oz ricotta cheese, drained | ||
| Egg | 1 , beaten | |
| Ground nutmeg | 1/4 Teaspoon | |
| black pepper | 1 | |
Directions
1. To make filling, place spinach and water in a saucepan, cover with a tight fitting lid and cook over a medium heat, shaking pan occasionally, for 4-5 minutes or until spinach wilts. Drain well, squeezing out excess water and set aside to cool.
2. Finely chop spinach and place in a bowl. Add ricotta cheese, Parmesan cheese, egg, nutmeg and black pepper to taste and mix to combine. Spoon mixture into cannelloni tubes and arrange tubes side-by-side in a lightly greased ovenproof dish.
3. Combine tomatoes and garlic in a bowl and spoon over cannelloni. Sprinkle with mozzarella cheese and Parmesan cheese and bake at 180° C/350° F/Gas 4 for 30-35 minutes or until cannelloni is tender and top is golden.
2. Finely chop spinach and place in a bowl. Add ricotta cheese, Parmesan cheese, egg, nutmeg and black pepper to taste and mix to combine. Spoon mixture into cannelloni tubes and arrange tubes side-by-side in a lightly greased ovenproof dish.
3. Combine tomatoes and garlic in a bowl and spoon over cannelloni. Sprinkle with mozzarella cheese and Parmesan cheese and bake at 180° C/350° F/Gas 4 for 30-35 minutes or until cannelloni is tender and top is golden.
Chef
