Spinach and ricotta cannelloni
- oil spray
- 3 rolls (125g) thawed spinach
- 4 small mushrooms, finely chopped in a food processor
- 1 tablespoon diced peppadew peppers (optional)
- 100g extra-light ricotta cheese
- 1 small egg
- pinch of ground nutmeg
- pinch of dried mixed herbs
- 3 dried cannelloni tubes
- 1/2 cup passata
- 2 tablespoons grated parmesan cheese
- 2 tablespoons fresh basil
- 1 cup rocket
Total fat 15g
Saturated fat 5g
Dietary fibre 9g
1 Preheat oven to 180.C. Lightly spray a small ovenproof dish with oil. Drain spinach then place in a bowl with mushrooms, peppers (if using), ricotta, egg, nutmeg and herbs. Season and mix well.
2 Use a small spoon to fill cannelloni tubes with spinach mixture. Mix half the passata with 1/4 cup hot water and place in prepared ovenproof dish. Add cannelloni tubes then spoon any remaining spinach mix around cannelloni.
3 Mix remaining passata with 1/4 cup hot water and spoon over cannelloni. Sprinkle with parmesan. Bake for 25-30 minutes until lightly golden. Sprinkle with fresh basil. Serve with fresh rocket on the side, adding halved cherry tomatoes if you prefer.
Instead of cannelloni tubes use large pasta shells.
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Hanu de Jong
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