Gordanas spinach and ricotta cannelloni

Cooking Vegetarian Gordanas spinach and ricotta cannelloni

It is surprisingly simple to make this classic Italian vegetarian pasta in your own kitchen.

Lables: High fibre Low carb Vegetarian Egg free Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat oven to 200°C. Melt butter in a large frying pan over medium heat. Add onion and garlic. Cook for 3 minutes. Add spinach. Cook for 5 minutes. Set aside to cool. Process in a food processor with ricotta and oregano until smooth. Season with salt and pepper.
  2. Make sauce: Heat oil in a saucepan over medium-low heat. Add onion and garlic. Cook for 10 minutes. Add remaining sauce ingredients. Bring to the boil. Reduce heat to low. Simmer until sauce thickens.
  3. Lightly grease a 2-litre capacity casserole dish. Spread one-third of the sauce over base of dish. Spoon spinach and ricotta mixture into cannelloni tubes. Place into dish. Spoon over remaining sauce. Sprinkle with cheeses. Bake for 45 minutes, or until golden and tender.

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30g butter
1 small onion, finely chopped
2 garlic cloves, crushed
3 bunches English spinach, trimmed, finely shredded
300g ricotta cheese
1 tbsp fresh oregano leaves
250g packet cannelloni pasta
1/2 cup grated mozzarella
1/2 cup finely grated parmesan
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
440g can peeled whole tomatoes
1/2 cup tomato pasta sauce
1 tsp dried oregano
2 tsp Dijon mustard
1 tbsp balsamic vinegar
1 tsp sugar

Adv

Autors
Preparation time
50
Cooking time
1:15
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Vegetarian
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