Spinach and Ricotta Cannelloni

Spinach and Ricotta Cannelloni
Cannelloni is a popular Italian pasta dish of rolled sheets of pasta that are stuffed with a meat or vegetable filling. This cannelloni recipe is quick to make and uses a delicious filling of spinach and ricotta cheese.
Serving Size: 4
Special Info: Nut free

Spinach and Ricotta Cannelloni

Ingredients:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 5 oz baby spinach or English spinach leaves
• 15 oz ( 2 cups) low fat ricotta
• 2 oz ( 4 tablespoons) parmesan, grated
• 4 fresh lasagne sheets (I used Latina brand) or cannelloni Pasta
• 2 cups spaghetti sauce

Method:

1. Preheat oven to 180°C. Heat oil in a pan over medium heat. Add onion and cook for 1 minute. Add garlic and cook for another minute. Stir in spinach and cook until the spinach has wilted. Remove from the pan and set aside.
2. Place spinach mixture in a food processor and process to combine. Transfer mixture to a large bowl; add ricotta and half the parmesan. Season with salt and pepper (optional).
3. Cut lasagne sheets in half crossways.( If you get the cannelloni pasta, Cook according to intructions and use 8 cannelloni) Spread 1/3 cup of ricotta mixture along the centre of each piece. Roll up to enclose filling. Repeat with remaining ricotta mixture and lasagne sheets.
4. Spread one-third of the spaghetti sauce over the base of a large ovenproof dish. Arrange pasta tubes, seam side down, over sauce. Spread with remaining sauce and parmesan cheese. Bake for 30 minutes or until pasta is cooked and top golden brown.

Notes:
These are fun to make – the kids will love to help you spread the mixture on the lasagne sheets and roll up.
They are a little messy to serve, so if you have fussy diners or are entertaining, use a two-spatula method to get them neatly onto plates.
For gluten-free me, I reserved some filling and stirred it through some gluten-free penne. Very yummy. I couldn’t be bothered precooking gluten-free lasagne sheets, but maybe you can!