Spinach and Ricotta Cannelloni with Tomato Salsa

Spinach and Ricotta Cannelloni with Tomato Salsa

A traditional Italian dish of pasta tubes stuffed with fresh ricotta and spinach, topped with tomatoes and baked in the oven. Bellissimo!

Preparation Time:15 minutes
Cooking Time: 35 minutes

Ingredients (serves 4):
  • Olive oil spray, to grease
  • 2 x 250g pkts Logan Farm frozen chopped leaf spinach portions with onion, thawed, excess liquid removed
  • 300g fresh low-fat ricotta
  • 1 garlic clove, crushed
  • 2 tbs Pauls extra light thickened cream
  • Pinch of ground nutmeg
  • 16 instant dried cannelloni tubes
  • 20g (1/4 cup) finely shredded parmesan  
Tomato Salsa:
  • 4 ripe tomatoes, finely chopped
  • 1 garlic clove, crushed
  • 40g (1/4 cup) pitted black olives, chopped
  • 2 tbs drained capers
  • 1 tbs finely chopped fresh continental parsley

  1. Preheat oven to 200°C. Spray four 375ml (1 1/2-cup) capacity ovenproof baking dishes with olive oil spray to lightly grease. Place on a baking tray. Place spinach in a bowl. Add the ricotta, garlic, cream and nutmeg, and stir to combine. Season with salt and pepper.
  2. Cook cannelloni tubes in a saucepan of salted boiling water for 5 minutes or until al dente. Drain and pat dry. Cut 1 cannelloni tube lengthways. Lay cannelloni, flat, on a clean work surface. Spoon 2 tablespoonfuls of spinach mixture along the centre of the cannelloni and roll up to enclose. Place in a prepared dish. Repeat with remaining cannelloni and spinach mixture.
  3. To make the salsa, combine tomato, garlic, olives, capers and parsley in a bowl. Spoon over cannelloni and sprinkle with parmesan. Cover dishes with foil and bake for 20 minutes. Remove the foil and bake for a further 10 minutes or until golden. Serve immediately.

Artikel Food Recipes Lainnya :

0 komentar:

Post a Comment

Scroll to top