Spinach and Ricotta Cannelloni
TIP In place of no-cook, dried cannelloni, you can use the same number of 10cm x 12cm fresh pasta sheets, each rolled around 2 tablespoons of filling to form a tube 2cm in diameter. Place rolled cannelloni in baking dish seam-side down.
- Contains Dairy
- Contains Eggs
Ingredients
- 26.25oz frozen spinach, defrosted, thoroughly drained of liquid, and finely chopped
- 13.13oz ricotta
- 3.5oz grated Parmesan, divided
- 1 large egg
- 1/2 tsp salt
- A pinch freshly grated nutmeg (optional)
- Vegetable oil, for greasing baking dish
- 14.88oz jar white lasagne sauce/béchamel
- 19.25oz jar tomato and basil sauce
- 18 tubes no-cook cannelloni
Instructions
Step 1
In a large bowl, mix the spinach, ricotta, 80g Parmesan, egg, salt, and nutmeg to combine.
Step 2
Grease a 35cm x 23cm baking dish with vegetable oil, then evenly spread half of the white sauce or béchamel over the bottom of the dish. Spread half of the tomato-basil sauce evenly on top of the white sauce.
Step 3
Using a small spoon or a piping bag, stuff the cannelloni with the spinach filling and arrange the stuffed cannelloni in a single layer in the baking dish. Cover with the remaining tomato and basil sauce and then the remaining white sauce. Sprinkle evenly with the remaining 20g Parmesan.
Step 4
Install a wire rack on Level 3. Select BAKE, set temperature to 215˚C and set time to 20 minutes. Press START/STOP to begin preheating.
Step 5
When the unit has preheated, place the baking dish on Level 3. Close oven door to begin cooking.
Step 6
When cooking is done, serve immediately