Spinach And Ricotta Cannelloni – Vegetarian Recipe & Pics
March 9th 2009 03:28
It takes a lot of fresh spinach to make 200g of cooked spinach, so I have used a packet of cooked frozen spinach. Frozen vegetables may not be as nutritious as freshly picked ones, but retain more nutritional value than wilted old vegetables in the bottom of the veggie crisper.
200g Pasta tubes
200g Ricotta Cheese
200g Chopped spinach
2 Garlic cloves
3 Basil leaves
20ml Olive oil
Salt and pepper
200ml Napoli Sauce
400ml Bechamel sauce
200g Grated Cheese
Gently fry the diced onion in a little olive oil.
When the onion is translucent, add the crushed garlic and chopped herbs.
Remove any water from the chopped and blanched spinach by forming it into a ball and squeezing it over the sink.
Add the spinach to the pan and stir it through.
Add about half the béchamel and stir it through.
Allow the mixture to cool to blood temperature.
Add the ricotta cheese but do not stir it through or it will disappear.
Scoop the mixture into a piping bag or a plastic bag. An oven bag works perfectly.
Snip the corner off the oven bag off with scissors. The hole should be slightly smaller than the opening in the cannelloni tubes.
Line the serving or storage dishes with napoli sauce.
Gently squeeze the spinach mixture into the tubes and place them on top of the napoli.
Top the cannelloni with the remaining béchamel sauce and grated cheese.
These dishes can be cooked immediately, refrigerated until required or frozen for later use.
To cook them immediately, heat them in a low oven, (approximately 150°c) for fifteen twenty minutes.
Frozen cannelloni can be thawed and reheated in the microwave, then transferred to a heat proof dish and browned under the grill.
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