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Spinach & ricotta cannelloni with tomato salsa
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Delizioso Italian pasta tubes filled with creamy ricotta and spinach, baked with tomatoes. Mangia!
Ingredients:
  • Olive oil spray, to grease
  • 2 x 250g pkts frozen spinach portions, thawed, excess liquid removed
  • 300g fresh low-fat ricotta
  • 2.00 garlic clove, crushed
  • 40.40 gm extra light thickened cream
  • Pinch of ground nutmeg
  • 16 cannelloni
  • 20g (1/4 cup) finely shredded parmesan
  • 4 ripe tomatoes, finely chopped
  • 40g (1/4 cup) pitted black olives, chopped
  • 40.00 ml drained capers
  • 20.00 ml finely chopped fresh continental parsley
Instructions:
  • Preheat the oven to 200°C. Coat four 375ml (1 1/2-cup) ovenproof baking dishes with olive oil spray, then place them on a baking tray. In a bowl, mix spinach with ricotta, garlic, cream, nutmeg, and season with salt and pepper.
  • Boil cannelloni tubes in salted water until al dente, about 5 minutes. Drain and dry gently. Slice 1 cannelloni tube lengthwise. Lay flat on a clean surface. Fill each with 2 tablespoons of spinach mixture, then roll up. Arrange in dish and continue with remaining cannelloni and spinach.
  • Prepare the salsa by mixing together tomatoes, garlic, olives, capers, and parsley in a bowl. Spread over the cannelloni, sprinkle with Parmesan cheese. Bake covered for 20 minutes, then uncover and bake for an additional 10 minutes until golden brown. Serve hot.

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