Spinach Stuffed Cannelloni
Spinach Stuffed Cannelloni
Creamy ricotta and spinach filled cannelloni tubes are topped off with a tomato marina sauce then baked in the oven. This recipe is great as the shells do not need pre-boiling.
Ingredients
Serves: 4
- Sauce
- 1 (800g) tin tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 cup tomato paste
- 1 cup (250ml) water
- 1 teaspoon beef or vegetable stock powder
- 1 tablespoon garlic
- 1/4 cup parmesan cheese
- Stuffing
- 250g ricotta cheese
- 12-15 cannelloni shells
- 1/4 cup grated cheese, mild or tasty
- 250g frozen spinach, defrosted and drained
- 1 egg
- black pepper, to taste
- 1/4 teaspoon nutmeg
- 1 teaspoon garlic
- 120g diced bacon, should be around 4 rashers
- 2 cups grated cheese, for topping
Directions
Preparation:30min ›
Cook:1hour ›
Ready in:1hour30min
- Sauce: Place tomatoes, basil, oregano, tomato paste, water, stock and garlic in a medium sized saucepan and simmer over a low heat for 15 - 20 minutes (while you prepare the stuffing and stuff the shells) The sauce will be very liquidly to start with.
- Stuffing Place the ricotta, cheese, spinach, egg, pepper, nutmeg, garlic and diced bacon into a large glass or ceramic mixing bowl.
- Using a metal spoon combine well until everything is thoroughly mixed together.
- Fill the shells with the mixture. This can be done with your hands or a piping bag.
- Cannelloni: Place the filled shells into a greased lasagne tray approximately 30cm x 20cm x 6cm.
- Once all the shells are filled and in the tray add the parmesan cheese to the pasta sauce and mix together.
- Pour the sauce over the shells and cover with the extra grated cheese for the topping.
- Bake at 180 degrees C for 35-45 minutes or until the shells are cooked.
- Serve with a crispy salad and plenty of garlic bread.
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