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| 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
- 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
Directions:
- 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.
- 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.
- 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.
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