Thursday, 14 March 2013

Spinach & Ricotta Cannelloni

Ingredients Serves 4

- 1 Tbsp Marjoram or Oregano
- 1 Tbsp Basil
- 1/2 Tsp Nutmeg
- 1/2 Tsp Ground Black Pepper
- 2 Garlic Cloves, Crushed.
- 8 Handfuls Spinach
- 800g Tinned Chopped Tomatoes
- 400g Crumbly Ricotta Cheese
- 1/4 Cup Parmesan Cheese
- 200g Mozerella
- 16 Cannelloni Tubes
- Olive Oil

For the White Sauce:

- 500ml Creme Fraiche
- 1/4 Cup Parmesan Cheese


Method

Step 1

So here's what to do! Preheat your oven to 180 degrees C. Heat the olive oil in a pan and add half the garlic, marjoram/oregano and nutmeg. Cook on a high heat for a few minutes until the garlic is soft.

Step 2

Put as much spinich as will fit into the pan, and keep turning over. Add more as the spinach begins to wilt until it's all in the pan. Cook for around 5 minutes and then transfer to a large bowl to cool.

Step 3

Head a little more olive oil in the same pan, this time adding the remaining garlic, basil, the chopped tomatoes and 1/2 cup water. Bring to the boil, adding a pinch of salt, sugar and the black pepper, simmer for around 10 minutes and remove from heat.

Step 4

Squeeze any excess liquid from the now cool spinach and then add the ricotta  and parmesan to the bowl, mix well. Use a piping bag to squeeze the mixture into the cannelloni tubes.

Step 5

Pour the tomato sauce into an oven proof dish and lay the canneloni over the top creating a snug fit! Mix together the creme fraiche and half of the parmesan with a little salt and pepper to make the white sauce. Spoon the sauce over the top top of the cannelloni rolls, drizzle with a little olive oil and sprinkle with the remaining parmesan and mozerella pieces.

Bake for around 25 minutes or until the cannelloni is bubbling and golden!

Dish out! Delicious with a lovely crunchy salad!
We have some wonderful spices for this recipe available at Herbed Up!

 

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