Spinach andRicotta Cannelloni
Serves
Ten
Time
55 Mins
Allergens
Wheat, Milk, Eggs, Gluten
Ingredients
- 20 Cannelloni tubes
- 400g Ricotta cheese
- 1kg Spinach, frozen
- 150ml Vegetable oil
- 100g Stork, softened
- 2 Eggs, free range
- 300g Grated mozzarella
- 2tsp. Garlic puree
- 1kg Chopped tomatoes
- 2tsp. Dried oregano
- Lo salt, pinch
- Black pepper, ground, pinch
Method
- Preheat the oven to 180°c.
- Add the chopped tomatoes, oregano and garlic puree to a large pan and bring to a simmer.
- Simmer for 8-10 minutes, stirring occasionally until the sauce has thickened, then remove from the heat and set aside.
- Steam the spinach for approx. 6 minutes, until cooked. Transfer the spinach into a colander and press to squeeze out any excess water and set aside to cool.
- Once the spinach is cooled. Mix with the ricotta, egg and salt and pepper, mixing well and put into a piping bag.
- Pipe this mixture into the cannelloni tubes, making sure they are filled well. Spoon some of the tomato sauce onto the base of a greased baking dish then arrange the filled cannelloni side-by-side in rows, making sure they are packed in tightly. Top the cannelloni with a little more sauce and sprinkle the mozzarella.
- Bake for approx. 25 minutes and remove when the cheese is melted and bubbling, the pasta is cooked, and the filling is hot.
- Allow to rest for a few minutes before serving.
