Spinach and Ricotta Cannelloni

Spinach and Ricotta Cannelloni

This is the only vegetarian dish that my hubby really loves, he’s always asking me to make it! I actually really enjoy cooking this dish too which helps. It’s a little time consuming but its fun, tasty, healthy and doesn't cost a fortune! It services 6-8 adults. Serve it with a nice salad and some crusty bread.

What you will need:

•1 x packet of fresh cannelloni sheets (12 sheets around 11cm x 15 cm) OR 20 x pre-made cannelloni tubes you find in the pasta section at the super market. *I personally like using the fresh cannelloni sheets - it’s easier and quicker to put the filling in.

•1 x packet of frozen FINELY chopped spinach (thawed and excess water drained)

•500g ricotta (large tub)

•1 egg

•1/2 cup coarsely chopped flat leaf parsley

•3/4 cup of finely grated Parmesan *use ¼ cup for cheese topping

•salt and pepper

•1 x bottle of tomato Passata

•1/2 cup water

•3 cloves of garlic, crushed

•1/2 cup chopped basil leaves *save some leaves for decoration at the end

•1 cup of grated mozzarella

Method:

Preheat oven to 180°C/160°C fan-forced. Grease your baking dish (I use a 35cm by 22cm).

In a large bowl, mix together spinach, ricotta, egg, parsley and ½ cup of Parmesan (save the ¼ cup for the cheese on top), salt and pepper.

Spoon your mixture onto the pasta sheets and fold the sheets over to enclose.

Place your filled cannelloni next to each other in the dish as you go.

If you’re using the pre-made tubes, use a tea spoon and fill them completely.

To make the sauce, in a large bowl mix together the Passata, water, crushed garlic and basil. Pour it over your cannelloni and give the tray a little wobble to spread the sauce evenly around.

Cover it with foil and place it in the preheated oven for 30 minutes.

Remove the foil and sprinkle with the remaining Parmesan and mozzarella cheese. Bake for another 20 minutes or until the cheese is melted.

You can freeze this dish for up to 3 months.