Spinach and Ricotta Cannelloni


Sometimes I like to channel my former vegetarian self and have a meat free day. I was vergetarian for a time and in my single days I probably ate vegetarian food about half the time but since Noel, its been all aboutt he meat (not like that...). He, like my dad, doesn't think he's eaten unless there is some meat involved, anyway as my sister is in town (also a former vegetarian) I decided to try out a new spinach and ricotta cannelloni recipe. Winning! Sarah and I not only loved it, but Noel even conceded that it was pretty good. I'll take that. I hope your critics are as generous xx

Ingredients

Sauce

2 cloves of garlic - finely chopped

1 red onion - finely chopped

1 red capsicum - finely chopped

1 bottle of passata

Fresh basil - chopped

Olive oil

Salt and Pepper

Filling

I large bunch of silver beet (I couldn't get English spinach) - trimmed and washed

750g ricotta

1 cup of parmesan cheese - finely grated

1/4 a cup of fresh dill - finely chopped

1/2 a cup of fresh breadcrumbs (2 slices of bread in the food processor)

Salt and pepper

Cannelloni

1 375g packet of fresh lasagne sheets - halved lengthwise

1/2 a cup of parmesan cheese - finely grated

Pepper

Method

Preheat the oven to 180°C (350°F).

Chop the silver beet and blanche in a saucepan of boiling water for a minute then rinse in cold water and let drain for a while to remove the excess water.

Heat a lug of olive oil in a large non-stick saucepan over high heat. Fry garlic, onion, capsicum and salt and pepper for 4–5 minutes or until tender. Add the bottle of passata and the basil and simmer for 10 minutes or until thick.

To begin the filling, finely chop the drained silver beet and combine with the ricotta, parmesan, dill, breadcrumbs, salt and pepper in a large bowl, mixing thoroughly.

Grease an oven proof dish and begin spooning ricotta filling onto each lasagne sheet and roll up. Place in the baking dish, seam- side down and repeat with the remaining filling and sheets.

Pour the tomato sauce over the cannelloni, sprinkle with the extra parmesan and lots of pepper and bake for 25–30 minutes or until heated through.

I served it with some homemade garlic bread and a rocket and avocado salad (rocket, aovado, olive oil, salt, pepper and balsamic vineagar). The lasagne sheets may sound fiddly but wait until you try the cannelloni tubes they are infinitely worse!

#vegetarian #italian #spinachandricottacannelloni #cannelloni

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