Cannelloni, which in Italian means ‘large reeds’ are cylinder shaped pasta served with a filling and sauce. For the filling you can use spinach, cheese or any variety of meat while the sauces are typically tomato or béchamel. They are very easy to make and a great dinner idea.
Ingredients 1 and 3/4 cup tomato paste
500g ricotta cheese
250g frozen chopped spinach, thawed
2 tbsp chopped fresh parsley
1 tbsp chopped fresh basil
1/4 cup grated parmesan
8 fresh lasagne sheets
1 cup mozzarella cheese
Olive oil spray to grease
Salt and pepper to season
Green salad to serve.
Preheat oven to 190°C.
Lightly grease a ovenproof dish (approximately 25cm x 35cm) with the olive oil spray.
Spread 1 cup of the tomato paste evenly over the base.
In a large bowl break the ricotta cheese down with a fork.
Add the, spinach, parsley and basil into the ricotta mixture and combine well.
Add in the parmesan cheese.
Season with salt and pepper, combine well.
Place a lasagne sheet on a clean surface.
Place spoonfuls of the ricotta mixture along the long side of the lasagne sheet.
Roll up to form a tube.
Place the tubes in the prepared dish.
Repeat for remaining lasagne sheets and place the tubes side by side.
Spoon over ¾ cup tomato paste to coat.
Sprinkle with mozarella cheese.
Bake for 25 minutes or until golden.
Serve warm with salad.
Note: I didn't have enough tomato paste to cover the cannelloni entirely however it is important that you do so, if not the lasagne sheets will turn out dry in the areas where no sauce is covering.