Suitable for all the family, Spinach & Ricotta Cannelloni is not only nutritious but easy to prepare:
Ingredients
Filling:
1 small Onion
2 cloves Garlic
20g Butter
300g Ricotta
1 tablespoon Oregano
3 bunches of English Spinach
Sauce:
1 small Onion
2 cloves Garlic
440g tin Diced Tomatoes
Olive Oil
125ml Tomato Pasta Sauce
1 teaspoon Oregano
1 tablespoon Balsamic Vinegar
2 teaspoons Dijon Mustard
1 teaspoon Sugar
1 pack of 12 Cannelloni Shells
80g Mozzarella Cheese
50g Parmesan Cheese
Melt the butter in the pan and add the onion and garlic. Cook until the onion softens (approx 3 minutes). Trim the spinach and then shred finely, add it to the pan and cook until wilted and the moisture has evaporated. Remove from the pan and allow to cool. Add Ricotta, Oregano & cooled filling ingredients to blender or food processor and process until smooth.
To make the sauce, heat oil in the pan. Add onion and garlic and cook on low for 8 minutes. Add the remaining sauce ingredients. Bring to the boil and reduce heat to simmer for 10 to 15 minutes or until sauce thickens.
Lightly grease an ovenproof dish. Spread a third of the sauce over the base of the dish. Spoon filling into the Cannelloni shells and then place on top of the sauce in the ovenproof dish. Repeat with the remaining shells. Spoon over the remaining sauce and sprinkle with the combined cheeses. Bake for 30 minutes in a moderate oven.