Spinach and Ricotta Cannelloni

by sar73 (follow)
Dinner (2274)      Vegetarian (1517)      Baking (674)      Cheese (387)     
This simple recipe will not fail to please with a rich tomato sauce and creamy ricotta filling. The most important factor of this recipe is to ensure that all of the pasta is covered in sauce to prevent it from drying out.

Preparation Time: 20 minutes
Cooking Time: 50 minutes
Makes: 4 servings

500g of thawed frozen spinach
400g ricotta
1/2 cup grated parmesan cheese
salt and pepper
375g fresh lasagne sheets
700g passata sauce
1 1/2 cups of grated cheese
Salad to serve

Preheat oven to 180C
Mix the ricotta, thawed spinach and parmesan cheese in a bowl, squeezing out the excess liquid from the spinach. Add a little salt and pepper to mixture for taste.
Layout the lasagne sheets over a clean bench and evenly distribute the mixture on each lasagne sheet.
Pour some passata into a 10-12 cup capacity oven proof dish to cover the base of the dish.
Roll each of the lasagne sheets into rolls and line them up closely together in the passata sauce.

Pour the remaining passata sauce over the top of the arranged cannelloni and sprinkle grated cheese on top.

Bake in the oven for 30 minutes covered in foil and then for a further 20 minutes uncovered until cheese is golden on top.
Serve hot with salad.

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