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Gordana's spinach and ricotta cannelloni
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Prep Time:
50 minutes
50 minutes
Cook Time:
75 minutes
75 minutes
Total Time:
125 minutes
125 minutes
Make this easy and classic vegetarian Italian pasta at home with just a few ingredients.
Ingredients:
- 30g butter
- 2.00 small onion, finely chopped
- 4.00 garlic cloves, crushed
- 3 bunches English spinach, trimmed, finely shredded
- 300g ricotta cheese
- 20.00 ml fresh oregano leaves
- 250g cannelloni
- 125.00 ml grated mozzarella
- 125.00 ml finely grated parmesan
- 18.20 gm olive oil
- 440g can peeled whole tomatoes
- 137.50 gm tomato pasta sauce
- 1 tsp dried oregano
- 11.80 gm Dijon mustard
- 20.00 ml balsamic vinegar
- 4.50 gm sugar
Instructions:
- - Preheat the oven to 200°C. - In a large frying pan over medium heat, melt butter. - Sauté onion and garlic for 3 minutes. - Add spinach and cook for 5 minutes. - Allow the mixture to cool. - Blend the mixture in a food processor with ricotta and oregano until smooth. - Season the mixture with salt and pepper.
- Prepare the sauce by gently heating oil in a saucepan. Sauté onion and garlic for 10 minutes until fragrant. Stir in the rest of the sauce ingredients and bring to a boil. Lower the heat and simmer until the sauce reaches a thick consistency.
- Prepare a 2-liter casserole dish by lightly greasing it. Start by spreading one-third of the sauce on the bottom of the dish. Fill the cannelloni tubes with the spinach and ricotta mixture and arrange them in the dish. Pour the remaining sauce over the cannelloni and top with a sprinkle of cheeses. Bake for 45 minutes until golden and tender.