SPINACH RICOTTA CANNELLONI
SERVES: 2-3
INGREDIENTS
• 125g Casalare Cannelloni
• ½C Grated Parmesan Cheese
TOMATO SAUCE
• 1Tbsp Extra Virgin Olive Oil
• 2 cloves of Garlic, minced
• ½ Onion, finely diced
• 1Tbsp Caster Sugar
• 800g Tomatoes, diced
• 5-6 fresh Basil Leaves
• 1tsp Salt
• Pepper to taste
FILLING
• 1Tbsp Extra Virgin Olive Oil
• 300g Spinach, washed and cut into 2-3cm
• 250g Ricotta Cheese
• 2Tbsp Grated Parmesan Cheese
• 1 pinch of Nutmeg Powder
• Salt and Pepper
DIRECTIONS
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Preheat the oven to 180-190C. In a pan, drizzle olive oil and cook spinach (Do not overcook, stem should be little crunchy). Salt and pepper to taste. Transfer it into a bowl and set aside.
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TOMATO SAUCE - in the same pan, heat oil, add onion and garlic, sauté until onion is translucent, add diced tomato, caster sugar, stir and simmer for about 15-20 minutes until sauce thickens. Add basil leaves, salt and pepper to taste.
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FILLING – add to the spinach bowl, ricotta, parmesan, nutmeg and mix through. Salt and pepper to taste. Spoon the filling into a piping bag (or a plastic bag), cut the tip and squeeze the filling into the cannelloni tubes.
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In a baking dish, spread a thin layer of the tomato sauce, lay the cannelloni tubes side by side on top.
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Pour the remaining sauce over the tubes evenly, sprinkle with parmesan and mozzarella.
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Bake in the oven for roughly 25-30 minutes until the surface is golden brown and the cannelloni tubes are cooked through (cover with tin foil and continue baking if the top browns and the tubes aren’t cooked through). Serve and enjoy!
