Ricotta & Spinach Cannelloni

4.5(14)

This is a recipe I have had for ages and don't know where I originally got it from but have posted because of a request on the threads. It does work.

by Latchy·published 2003-09-12

Manicotti

Servings

4 serving(s)

Total time

50 min

prep 20 min

Calories / serving

471 kcal

Ingredients (8)

serves

3 cups fresh spinach leaves, steamed,drained and finely chopped (about 1/2 to 3/4 cooked)spinach
2 cups ricotta cheesericotta
1/3 cup of grated parmesan cheese (freshly grated)parmesan
salt and peppersalt-and-pepper
4 tablespoons of finely chopped fresh basilbasil
2 -3 cups of your favourite tomato sauce (home made or bought)
1/2 cup of grated fresh parmesan cheese, for toppingparmesan
5 ounces of purchased lasagna sheets, fresh

Instructions (6 steps)

01Mix the first 5 ingredients together.
02Preheat your oven to about 180d C.
03Place about 1/3rd cup of filling into the centre of each pasta sheet and roll into a cylinder.
04When all sheets are filled place a cup of the sauce on the bottom of a 9 x 12 inch pan and then lay the cannelloni's on top of it.

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Rich recipe — supports nutrition-aware planning.