Spinach And Ricotta Cannelloni Recipe

Category		Entrees - Maindishes
Sub Category		None
Servings		3-4 portions
Preptime		45 min
Wine/Beverage Recommendations		Red or white wine or soft drinks or beer

Ingredients

	For cannelloni filling
	500g ricotta
	16 cannelloni shells (used Barilla)
	About 6 frozen spinach cubes or fresh spinach, cooked and chopped
	2 eggs
	About 8 tblspoons grated cheese - some to sprinkle on top
	100g shredded mozzarella (optional)
	Salt and pepper
	1/2 cup milk to soak cannelloni

	For cannelloni sauce
	400g, 1 can polpa
	3-4 segments of garlic cloves, chopped
	1 beef or vegetable cube (optional)
	2 tblspoons tomatoe paste - 1 teaspoon sugar
	1/2 teaspoon mixed spice - 1/2 teaspoon ground nutmeg
	3 tblspoon olive oil or vegetable oil
	1/2 teaspoon ground coriander - 1/2 teaspoon ground cinnamon
	1 tblspoon origano - 2 tblspoon fresh parsley chopped (optional)


Instructions


Method- Filling Mix altogether ricotta, spinach, eggs, grated cheese, mozzarella (optional), salt and pepper.


Method- Fill each cannelloni shells with the ricotta mixture. Put aside.


Method sauce- In a pan, put the garlic cloves, oil and the cube. Let them simmer with some water. Add the polpa, ground cinnamon, ground nutmeg, ground coriander, mixed spice, salt and pepper, tomatoes paste, sugar, parsley (optional) and the oregano. Let it simmer for some time on low heat. When ready, take a baking dish, spread some off the tomato sauce at the bottom of the dish. Place Cannelloni, one next to each other, till you make them all. Pour milk on the cannelloni to soak them. Top cannelloni with the remaining sauce, sprinkle some grated cheese on top. Cover and bake on 180c for 30-40 minutes. Enjoy! Delicious --)




Serving Suggestions

At lunch or at dinner

Originally Submitted 5/24/2015

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