Ricotta and Spinach Cannelloni |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I can't remember where I picked this recipe up from but it's a favorite and I never seem to find one to better it as it is so simple, others seem to take much longer but no improvement on taste! Ingredients:
12 cannelloni tubes |
250 g fresh spinach |
250 g ricotta cheese |
1 large onion, finely chopped |
2 -3 garlic cloves, crushed |
1 teaspoon of grated nutmeg |
salt & freshly ground black pepper |
tomato sauce |
freshly grated parmesan cheese |
1 tablespoon olive oil |
Directions:
1. Wash the spinach and cook gently, put aside and let cool.
2. Fry the onion gently then add the garlic.
3. Chop up the spinach finely then mix the ricotta, onion, spinach, nutmeg and seasoning together.
4. With a small teaspoon stuff the cannelloni.
5. Place into an ovenproof dish and cover completely with the tomato sauce.
6. Sprinkle with parmesan and cook in the center of the oven at 180°C ( 350°F - Gas 4 ) for 30-35 minutes.
7. Serve with a crisp mixed salad-delicious.
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