Ricotta and spinach cannelloni
Submitted by: Celia Lopes
- Sauce Topping
- 2 Tbs olive oil
- 1 garlic clove (crushed)
- 1 onion (diced)
- 1 large tin diced tomatoes sauce
- 1 cup tomato puree
- 1 cup water (and/or white wine)
- 5 leaves basil (sliced finely)
- 1 Tbs salt
- 1 Tbs sugar
- 600g ricotta
- 1 cup shredded spinach (thawed from frozen)
- 2 large carrots (grated)
- 1/4 cup parsley (diced finely)
- 2-3 large eggs
- pinch nutmeg
- pinch salt
- pinch cracked pepper
- 1 pack cannelloni sheets (Latina 12pk)
- 1 cup shredded cheese
A tasty dish for all the family. Kids can help with rolling the cannelloni tubes. This is a healthy dish best served with a side of salad or garlic bread.
To make the sauce topping: Heat olive oil in a pan, then add garlic and onion and stir until softened. Add diced tomatoes sauce, tomato puree, water/wine, basil, salt and sugar. Stir all ingredients and bring to the boil. Then reduce heat to low and allow to simmer for 10 minutes.
For the ricotta filling: While the sauce is simmering, combine the ricotta, spinach, carrot, parsley and eggs (one at a time) in a large bowl. Then add nutmeg, salt and pepper and mix until well combined.
Preheat oven to 240 degrees celsius. In a large rectangular pyrex dish, place less than half of the sauce mixture onto the base.Separate the cannelloni sheets so that there are 12 pieces. Add some of the filling onto the long edge of the sheet and roll to make a tube. Place the tube in the pyrex dish on top of the sauce. Continue until you have 12 tubes. Pour the remainder of the sauce over the cannelloni tubes and cover with foil. Bake for 30 minutes.
Remove the foil and add the grated cheese and bake uncovered for a further 15-20 minutes until the cheese has slightly browned. Allow to rest for 5 minutes before serving.
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