24 May 2018

spinach + ricotta cannelloni

Serves 4-6



Poppy cooks...
  1. Place
    360-400g spinach
     and
    olive oil
     in a large pot with the lid on over low heat, stirring occasionally until spinach has cooked down. Set aside in a bowl to cool.

  2. Place
    onion, diced
     in same pot with
    olive oil
    until onion softens.

  3. Add
    2x 400g tins of diced tomatoes
    ,
    2 cloves garlic, minced
    ,
    bay leaf
    ,
    15g basil
     and
    zest of 1/2 lemon
    and bring to a simmer for about 20 minutes.

  4. Squeeze liquid out of spinach, chop, then return to liquid in bowl. Add
    egg, beaten
    ,
    2 teaspoons parmesan cheese
    , grated,
    250g ricotta
    .

  5. Preheat oven to 180ºC.

  6. Place
    250g gluten-free cannelloni (approximately 18 tubes) in an oven proof dish and then fill the tubes with the spinach mixture.

  7. Cover the cannelloni with the tomato sauce mixture and slice
    250g mozzarella balls and place on top.

  8. Place in the oven for 40 minutes.


No comments:

Post a Comment