Name: Spinach & Ricotta Cannelloni Recipe
Total time: 60 min
Yield: 4
Cuisine: Italian

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Protein

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Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

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Vitamins & Minerals

How to make Spinach & Ricotta Cannelloni Recipe

Kitchen Nine

Crawler

Italian

Bertolli olive oil

Red Onion,  Finely Chopped

Garlic Cloves,  Crushed

Baby spinach leaves,  chopped

Chopped basil

Ricotta

Finely grated parmesan,  plus 3/4 cup extra

Finely grated zest lemon

Packet cannelloni tubes

Tomato Sauce

Garlic Clove,  Crushed

Jar tomato passata

step 1

Preheat oven to moderate, 180 c. Lightly grease a large ovenproof dish.

step 2

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.

step 3

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.

step 4

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.

step 5

Remove foil and bake a further 20 minutes, until golden. Serve with rocket, pear and gorgonzola salad (recipe overleaf).

step 6