A Perfect Pantry
Ricotta and Spinach Cannelloni
- PREP TIME
45 min - COOK TIME
20 min - READY TIME
1 hr 5 min - SERVINGS
5
Ingredients
- 2 tablespoons olive oil
- 2 clove garlic minced
- 1 medium onion peeled, diced
- 1.5 kilograms tomatoes diced
- 300 grams parmesan cheese grated
- 450 grams frozen spinach thawed
- 300 grams ricotta cheese
- 250 grams cannelloni tubes
Directions
- Preheat a fan forced oven to 180°C.
- In a frypan, heat the oil and then sauté the garlic and onion until clear. Add the tomatoes and simmer over a medium heat for 30 minutes. Blend using a stick mixer until consistent and smooth. Pour tomato mixture through a sieve and press with a wooden spoon until only pulp remains.
- In a bowl, mix 100g parmesan cheese, spinach and ricotta until combined. Using a teaspoon, spoon the spinach mixture through the cannelloni tubes until all tubes are full. Line an oven tray with the cannelloni tubes until the tray is evenly covered.
- Pour the tomato sauce over the cannelloni tubes and top with the remaining parmesan cheese. Bake for 20 minutes or until golden brown. Serve with a garden or tomato salad.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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