Name: Spinach and ricotta cannelloni
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4-6
Ingredients: 500g fresh ricotta; 150g frozen spinach, thawed; Pinch ground nutmeg; 1 egg, lightly beaten; 50g parmesan, grated; ½ cup basil leaves, finely chopped; Salt and freshly ground black pepper, to season; 250g packet fresh cannelloni sheets; 750g jar good-quality tomato-based pasta sauce; 100g mozzarella, sliced; Extra 20g parmesan,finely grated; Basil leaves, to serve; Focaccia, to serve

Spinach and ricotta cannelloni

Roll up for this delish feast! Use fresh ricotta from the deli for this luscious cannelloni.

Serves 4-6

Prep

20M

Cook

40M

Total

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Ingredients

500g fresh ricotta

150g frozen spinach, thawed

Pinch ground nutmeg

1 egg, lightly beaten

50g parmesan, grated

½ cup basil leaves, finely chopped

Salt and freshly ground black pepper, to season

250g packet fresh cannelloni sheets

750g jar good-quality tomato-based pasta sauce

100g mozzarella, sliced

Extra 20g parmesan,finely grated

Basil leaves, to serve

Focaccia, to serve

Method

Preheat oven to 180°C. Combine ricotta, spinach, nutmeg, egg, parmesan and basil in a large bowl. Season.

Put 1 pasta sheet on work surface. Spoon ¹⁄³ cup of the ricotta mixture along 1 short end. Roll up to enclose filling. Repeat to make 12 rolls.

Divide ½ the tomato sauce between 4 small ovenproof ceramic baking dishes. Put 3 rolls in each, seam-side down, in a single layer. Top with remaining sauce. Cover with foil and put on a large oven tray.

Bake for 20 minutes. Scatter over mozzarella and extra parmesan. Cook, uncovered, for a further 20 minutes or until cheese melts and filling is hot.

Scatter over basil and serve with focaccia and salad.

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Ingredients

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