Spinach and Ricotta Cannelloni

This is probably one of my all time favourites for either winter dinners OR to jazz up a winter's picnic in the park (if you are close enough to still have it warm when you get there).

Preparation Time

20 minutes

Cooking Time

25 minutes

 

 

 

 

Ingredients (serves 4)

• 1 cup (250ml) tomato pasta sauce
• 600g ricotta
• 250g frozen chopped spinach, thawed
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons chopped basil
• 1/4 cup (20g) grated parmesan
• salt and cracked black pepper
• 6 fresh lasagne sheets
• 3/4 cup extra tomato pasta sauce
• 1 cup grated mozzarella
• 1/3 cup (25g) extra grated parmesan 

Method

1. Preheat oven to 190°C. Lightly grease a 20cm x 28cm x 4cm-high ovenproof dish. Pour in tomato pasta sauce, spreading evenly over base.
   
2. Place ricotta, spinach, parsley, basil, parmesan, salt and pepper in a large bowl, and mix to combine.
3. Cut each lasagne sheet into 14cm x 16cm pieces. Place 1/3 cup of ricotta mixture along length of each lasagne sheet and roll up to form a tube. The mixture should make 8 tubes. Lay tubes side by side in the dish. Spoon over extra tomato pasta sauce to coat. Sprinkle with cheeses and bake for 25 minutes or until golden. Serve with salad.

From the Kitchen of Bronwynn Bowes
Enjoy x