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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Spinah and Ricotta Cannelloni Recipe

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This recipe for Spinah and Ricotta Cannelloni is from holly's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
750g fresh reduced-fat ricotta cheese
150g baby spinach leaves, chopped
12 cannelloni rolls
2 cups Italian tomato pasta sauce
75g grated tasty cheese
60g baby rocket
Directions:
Directions:
Preheat oven to 180°C. Spray a 3L (12-cup) capacity ovenproof dish with olive oil spray to lightly grease.

To make the ricotta and spinach filling: place the ricotta in a large bowl. Use a fork to mash until smooth. Add the spinach and nutmeg and stir until well combined. Season with salt and pepper. Use a teaspoon to spoon the mixture evenly among the cannelloni tubes. (Alternatively, spoon the ricotta mixture into a piping bag and pipe the mixture into the cannelloni tubes.)

Cover with a Bolognese sauces
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 mins

 

 

 

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