Feta, spinach and ricotta cannelloni

Cooking Vegetarian Feta, spinach and ricotta cannelloni

This classic vegetarian pasta favourite is a sure-fire winner for dinner tonight.

Lables: Low carb Vegetarian Egg free Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat oven to 180°C. Combine the spinach, ricotta, feta, green shallot, garlic and nutmeg in a large bowl, and season with salt and pepper.
  2. Use a teaspoon to firmly fill each cannelloni tube with spinach mixture. (Alternatively, spoon spinach mixture into a piping bag fitted with a 2cm-diameter nozzle and pipe into pasta tubes.) Place the cannelloni in a single layer in the base of a 19 x 30cm (base measurement) ovenproof baking dish.
  3. Pour tomato over cannelloni to evenly cover. Sprinkle with mozzarella. Cover with foil and bake in preheated oven for 40 minutes. Remove foil and bake for a further 10 minutes or until pasta is tender and mozzarella is golden brown. Remove from oven. Set aside for 5 minutes to set.
  4. Divide cannelloni among serving plates and serve immediately with mixed salad leaves.

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2 x 250g pkts frozen spinach, thawed, excess liquid removed
350g fresh ricotta
200g feta, crumbled
4 green shallots, ends trimmed, finely chopped
2 garlic cloves, crushed
Pinch of ground nutmeg
Salt & freshly ground black pepper
16 instant dried cannelloni tubes
2 x 400g cans diced tomatoes
100g coarsely grated mozzarella
Mixed salad leaves, to serve

Adv

Autors
Preparation time
20
Cooking time
50
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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