Spinach and Ricotta Cannelloni recipe

Recipe added on 17/6/09. By Renee Levesque.

Ingredients (serves 4):

• 150g or 12 cannelloni tubes
• 1tbsp olive oil
• 10g parmesan cheese, grated
• 250g frozen spinach (comes chopped), defrosted and drained
• 250g ricotta cheese
• 60g light, tasty cheese, grated
• 2 cans diced tomato
• 1 egg
• 1 onion, diced
• 3 to 5 garlic cloves, crushed
• 40g fresh basil, chopped
• salt and pepper to taste

Method:

Preheat oven to 180C. Defrost frozen spinach.

Heat oil in a medium saucepan on a medium heat. Add onions and garlic, and fry for 2 to 3 minutes until a light golden colour. Add sugar, combine until onions and garlic are caramelised (1 or 2 minutes).

Add tinned tomatoes. Continue to cook on medium heat, stirring frequently.

Combine ricotta, garlic, egg, parmesan cheese, half the basil, salt and pepper in a medium sized bowl.

Squeeze defrosted spinach to drain, trying to remove as much water as possible. Add to the ricotta mix and combine well.

Add remaining basil and salt and pepper to taste, to the tomato sauce. Continue to cook sauce until it is reduced and thick. Remove from heat.

Using a teaspoon, heap spoonfuls of the ricotta mixture onto the top end of a cannelloni tube. Use the base of the spoon to push the mixture into the tube. Continue until tube is full, and fill all the tubes. Fills approximately 12 tubes.

Place filled tubes in a single layer (to ensure even cooking) in a greased, square or rectangular baking dish. Cover tubes with sauce. Top with grated cheese.

Place in oven and cook for 15 to 20 minutes, or until the cannelloni tubes are soft and the cheese is melted and brown.

We recommend serving with a salad.

Tip: When buying ricotta cheese, do not choose a brand that advertises itself as smooth. It will be too watery to make a good mixture.

Tip: Romano or pecorino cheese can be substituted for parmesan cheese.

Did you try this recipe? We'd love to hear how you got on.