Spinach and ricotta cannelloni


- 250g of frozen spinach, defrosted

- 500g of fresh ricotta

- 250g of dried cannelloni tubes, I used Barilla

- 1 egg, beaten

- Salt and pepper to taste

- 650ml of cherry tomato passata (sauce)

- 100ml of milk

- 1 small onion, diced finely

- 1 small garlic clove, crushed

- 1 large handful of grated mozzarella cheese

Lets start cooking

In a small pot defrost the spinach on low heat, once defrosted set aside and allow to cool

Once the spinach has cooled add the ricotta, egg and salt and pepper, mix through thoroughly

Preheat oven to 190 degrees celsius

In a large pot with 1 tbsp of olive oil fry the onion and garlic until softened, then add the tomato sauce and milk and cook for 10 minutes, add salt and pepper to sauce to taste

Now it is time to put the dish together, using a large spoon, spoon just enough sauce (once cooked) to cover the base of the baking dish, you need to do this so that the pasta tubes do not stick to the bottom of the dish when cooking

Take a pasta tube and using a teaspoon take spoonfulls of the ricotta filling and fill each pasta tube

Place the pasta tube into a large baking dish, approximately 20cm x 20cm, also ensure it has high sides

Repeat the two steps above until all of the pasta tubes have been filled and placed into the baking dish sitting side by side

Spoon the sauce over the cannelloni in the baking dish, the sauce should come about half way up the sides of the cannelloni tubes but ensure you spoon the sauce over the shells.

Sprinkle the grated mozzarella over the pasta tubes and then transfer to an oven to bake for 30 minutes at 190 degrees celsius

Once cooked remove from oven, allow to cool slightly and then serve. We would normally have this with a side salad

- See more at: http://thekitchenbench.com.au/2013/09/spinach-and-ricotta-cannelloni-fathers-day-dinner/#sthash.6SsSfoKi.dpuf