Spinach And Ricotta Cannelloni


Eldest son: “Mum, what’s this.” 

Me: “I don’t know…… I think is tube pasta…..”😂😂😂

Sometime last year, when we were having buffet at Crown Perth, my youngest son pointed at his plate and ask me can I make this at home. I happen to come across this instant Cannelloni, and follow the cooking instructions that is behind the box, and both of the boys says is very yummy. I don’t mind making this for them again as it was stuff with spinach, lots of lots of spinach! 😉😉
Ingredients:

1 box (about 16 pieces) Instant dry Cannelloni

2 tablespoon oil

600g canned tomatoes puréed

2 teaspoon basil

1/8 teaspoon each of salt and pepper
(A)

250g spinach

250g ricotta

2 egg yolks 

2 clove garlic, crushed

30g grated cheese

1/8 teaspoon nutmeg 

1/8 teaspoon salt


Method:

Combine all the ingredients (A) in a large mixing bowl and mix well, set aside


Heat oil in saucepan, add in tomato puréed, basil, salt and pepper and bring to a boil, removed from heat.


Pour half of the tomato mixture into a large baking dish.
Fill the dry cannelloni with the mixture (A) and arrange it onto the baking dish


Pour the remaining tomato purée on top the cannelloni


Sprinkle the cheese on top


Bake at pre heated oven at 200°C for 30-35 min or till cannelloni is cooked.

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