Spinach & Ricotta Cannelloni |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This recipe is so easy, but so yummy, and looks really impressive! Ingredients:
400 g instant cannelloni tubes |
2 tablespoons olive oil |
1 large onion, finely chopped |
2 garlic cloves, crushed |
1 kg frozen spinach, thawed |
750 g ricotta cheese, beaten |
2 eggs, beaten |
1/4 teaspoon nutmeg |
2 (575 g) jars pasta sauce (i like the dolmio classic sauce) |
salt |
pepper |
400 g mozzarella cheese |
1/4 cup parmesan cheese, grated |
Directions:
1. Heat the oil in a pan, and cook the onion and garlic until tender. Add the spinach and cook for 2 minutes, stirring often.
2. Place in a bowl, and add the ricotta, eggs, nutmeg, salt, and pepper. Mix well.
3. Stuff each canneloni tube, and put in a baking dish.
4. Pour the jar of sauce over the pasta.
5. Top with cheese, and bake at 180C until cheese is golden, and the sauce is bubbling (about 30 minutes).
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