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Spinach And Ricotta Cannelloni
Spinach And Ricotta Cannelloni

Ingredients

Make a white sauce enough just to add to top of the cannelloni.

Tomato Basil Sauce 

  • 1 tbsp olive oil
  • 1 garlic clove crushed
  • 1 small finely chopped onion
  • 800 g crushed tomato
  • 1 cup water (swirl in tomato can to clean out)
  • Salt and pepper to taste
  • Handful of chopped basil leaves , or 1 tsp dried herbs (e.g. Italian mix, oregano, thyme, basil)
  • 1 tsp crushed green chillies

Filling:

  • 250g frozen chopped spinach, thawed and water removed
  • 500g full fat ricotta cheese
  • 1/3 cup grated parmesan
  • 1 cup grated mature chedder or mozzarella cheese
  • 1 egg
  • 1 large crushed garlic cloves
  • Grated fresh nutmeg (just a sprinkling)
  • Salt and pepper
  • Crushed green chillies, optional

Cannelloni 

  • 18 dried cannelloni tubes
  • 1 - 1 1/2 cups shredded cheddar or mozzarella
  • More basil or coriander , for garnish (optional)

 

Method

Tomato Basil Sauce

  1. Heat oil in a large skillet over medium high heat. Add garlic, chillies and onion, cook for 2 - 3 minutes until translucent. Add tomato, water, salt and pepper.
  2. Stir, reduce heat to medium, simmer for 5 minutes. Optional: add 1/2 cup water and blend sauce until smooth.
  3. Stir through basil or dried herbs. Set aside.

Filling:

  1. Place spinach in a colander and press out most of the water.
  2. Place Spinach in bowl with remaining Filling ingredients.
  3. Mix, taste, adjust salt and pepper to taste.

Assemble & Bake:

  1. Preheat oven to 180 degrees C.
  2. Choose a baking pan which will comfortably fit about 18 cannelloni.
  3. Spread a bit of tomato sauce and white sauce on the base.
  4. Transfer Filling to a piping bag with a large nozzle (that fits in the tubes), or use a strong ziplock bag.
  5. Pipe the filling into the tubes. Place in baking dish.
  6. Pour over remaining tomato sauce and white sauce, covering all the tubes. Cover with foil, then bake for 25 minutes.
  7. Remove foil, scatter over cheese. Return to oven for 10 minutes until cheese is melted.
  8. Serve, garnished with extra basil or coriander if desired.

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