Everyday recipes
Spinach & ricotta cannelloni
Serving size: Serves 4
Cuisine type: ItalianCooking time: Less than 60 minutes
Course: MainFavourite flavours: Pasta
Spinach & ricotta cannelloni
INGREDIENTS
1 tablespoon Bertolli olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
150g baby spinach leaves, chopped
2 tablespoons chopped basil
400g ricotta
½cup finely grated parmesan, plus ¾ cup extra
finely grated zest 1 lemon
200g packet cannelloni tubes
TOMATO SAUCE
2 teaspoons oil
1 garlic clove, crushed
700g jar tomato passata
2 tablespoons chopped basil
1 teaspoon brown sugar
METHOD
-
- Preheat oven to moderate, 180°C. Lightly grease a large ovenproof dish.
- Heat oil in a large frying pan on high. Saute onion and garlic for 2-3 minutes, until tender. Add spinach and basil and cook, stirring, for 1-2 minutes, until spinach wilts. Transfer to a bowl and cool. Stir in ricotta, parmesan and zest. Season to taste.
- TOMATO SAUCE. Heat oil in a small saucepan on high. Saute garlic for 1 minute. Add passata, basil and sugar. Simmer for 10-15 minutes, until thickened slightly.
- Spoon half the sauce over the base of prepared dish. Fill cannelloni tubes with ricotta mixture. Arrange filled cannelloni over sauce. Cover with remaining sauce. Sprinkle with extra parmesan. Cover with foil and bake for 20 minutes.
- Remove foil and bake a further 20 minutes, until golden. Serve with rocket, pear and gorgonzola salad (recipe overleaf).
TOP TIP- If preferred, roll ricotta filling in fresh lasagne sheets and continue as directed.
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