Feta, spinach and ricotta cannelloni

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

Recipe «Feta, spinach and ricotta cannelloni» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.