12 Apr Ricotta and Spinach Cannelloni
Foodie Friday: Whip up this scrumptious meal in no time! We love using in season vegetables as they are fresh and readily available or even easily grown at home, so if you wish use silverbeet instead of spinach for the filing.
Prep: 30 minutes
Cooking time: 30 minutes
Serves: 4 serves
- 2 x 400g tin crushed tomatoes
- ¼ teaspoon dried oregano
- 1 tablespoon sugar
- 1 teaspoon salt and a pinch of ground black pepper
- 1 teaspoon olive oil
- 1 garlic clove, crushed
- 1 brown onion, finely chopped
- 500g ricotta
- 100g spinach or silverbeet, finally chopped
- 1/3 cup pine nuts, toasted
- ¼ cup grated parmesan
- 4 fresh lasagne sheets
- 2 cups grated mozzarella
- 1/3 cup grated parmesan, extra
- ¼ cup (loosely packed) basil leaves, for serving
- Preheat oven to 180°C.
- In a medium saucepan, place tomatoes, oregano, sugar and ¼ teaspoon salt and pepper. Simmer for 10 minutes or until thickened. The tomatoes can be used as they are, or for a smoother result puree with a stick mixer. Pour half the mixture into the base of medium baking dish.
- Heat olive oil over medium low heat in a small fry pan. Saute onion and garlic until translucent.
- Combine ricotta, spinach, onion garlic, pine nuts, parmesan, remaining salt and pepper in a large bowl.
- Cut each lasagne sheet into thirds. Place ¼ cup of ricotta mixture along length of each sheet and roll up to form a tube. Do not overlap the ends too much.
- Lay the tubes in two rows of six on the tomato sauce in the baking dish, making sure the joined part is at the bottom. Top with extra tomato sauce and cover with mozzarella, then parmesan.
- Bake for 25 minutes or until golden and bubbling.