Category: Main Course
Cuisine: Italian
Yields:
2 Servings
Spinach and Ricotta Cannelloni
This is where non-vegetarian cooks go when they have vegetarian guests for dinner – an absolute vegetarian classic.
Ingredients
Adjust Servings
Instructions
- Heat the oven to 180C fan-forced (200C conventional).
- Place the spinach in a large pan and cook, covered, over a medium heat until it has completely wilted.
- Add the ricotta, nutmeg, marjoram, pine nuts and egg and stir thoroughly. Set aside to cool.
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In another pan, cook the onions in a little olive oil until soft. Add the garlic, and fry briefly, then add the tomatoes, bring to the boil and then simmer for 20 minutes.
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Place half the tomato sauce in the bottom of an oven-proof dish, large enough to accommodate the cannelloni in a single layer.
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Fill the cannelloni with the spinach mixture and place in the oven dish. Top with the remaining tomato sauce.
- Bake for 20 minutes.
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Sprinkle with the grated cheeses, return to the oven and bake for another 15 minutes or until cheese is browned.
