Spinach and ricotta cannelloni
By Julie Goodwin
Serving size: Serves 4
Cuisine type: ItalianCooking time: Less than 60 minutes
Special options: VegetarianCourse: MainFavourite flavours: Cheese
This vegetarian dish is bursting with flavour and perfect for a cool autumn night. It is lovely served with garlic bread and salad, or steamed green vegetables.
INGREDIENTS
2 x 410g cans chopped tomatoes
1/4 teaspoon dried oregano
1 teaspoon sugar
1 teaspoon olive oil
1 medium (150g) brown onion, chopped finely
1 garlic clove, crushed
500g fresh ricotta cheese (low-fat, if desired)
150g baby spinach, chopped finely
1/3 cup (50g) pine nuts, toasted
1/4 cup (20g) finely grated parmesan
4 (200g) fresh lasagne sheets
2 cups (200g) grated mozzarella
1/3 cup (25g) cup finely grated parmesan, extra
1/4 cup loosely packed basil leaves, for serving
METHOD
1. Preheat oven to 180°C (160°C fan-forced). Combine tomatoes, oregano and sugar in a medium saucepan, season with salt and freshly ground black pepper. 2. Bring tomato mixture to the boil then simmer for 10 minutes, stirring occasionally or until thickened. Pour half the tomato mixture into the base of a medium rectangular ovenproof dish.
3. Heat olive oil in a small frying pan over medium heat; cook onion and garlic, stirring, until softened.
4. Combine ricotta, spinach, onion mixture, pine nuts and parmesan in a large bowl; season with salt and freshly ground black pepper.
5. Cut each lasagna sheet into thirds. Place 1/4 cup of ricotta mixture along length of each sheet and roll up to form a tube. Do not overlap the ends too much. Arrange filled tubes on the tomato sauce in the dish. Top evenly with extra tomato sauce. Sprinkle with mozzarella and extra parmesan. Bake for 25 minutes or until browned lightly. Serve with basil leaves.
Suitable to freeze. Not suitable to microwave.
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