Ricotta and Spinach Cannelloni

Ingrid

Hmmmm, I think we may be Italian..... & while we ponder this, lets enjoy yet another pasta dish.


Ingredients:

Filling
375g spinach
350g ricotta
3 egg yolks
2 cloves garlic (crushed)
1/3 cup grated cheese
nutmeg

Sauce
2 tbls oil
600g canned tomatoes (pureed)
2tsp basil
salt
pepper
3/4 cup grated cheese

Method:

Combine spinach, ricotta, egg yolks, garlic, cheese, nutmeg and salt in a bowl. Mix well. Fill dry Cannelloni tubes with mixture.

In a pan, cook oil, tomatoes, basil, salt, pepper until boiling. Remove from heat.

Pour half sauce in a dish then place a layer of the filled Cannelloni tubes. Pour over the remaining sauce and sprinkle with cheese.

Bake at 200 degrees (celcius) for 30 - 35 minutes.

Serves 5 (I fed 3 adults & 1.25 children)


this dinner was an absolute hit in this household with Olivia asking for more and Xander crying because I wasnt feeding him fast enough. But next time I may add a few veggies to the sauce (zucchini or carrots) just to get some more veggies into the kids without them knowing about it.