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RICOTTA AND SPINACH CANNELLONI
Ingredients
- 1 quantity of fairly liquid tomato sauce (I use napoletana sauce)
- 1 packet or box of pre-cooked cannelloni shells
- Filling
- Approx. 250g fresh ricotta (or I tub)
- 1 large egg or 2 small ones
- 2-3 tablespoons grated parmesan cheese
- sprinkle of salt and black pepper to taste
- 4-5 portions of frozen spinach (thawed and water squeezed out)
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Directions
- Combine ricotta, eggs, grated cheese, salt, pepper and spinach. When well mixed, start filling empty shells. Remember Nicole, I would get you girls to fill with a teaspoon!!! These days I use a piping bag. (Once filled, the cannelloni should be cooked immediately)
- To bake, cover the base of a baking dish with sauce. Arrange cannelloni side by side on top of the sauce in a single layer. Cover with remaining sauce.
- Cover dish with alfoil and bake in a moderate oven for approximately 30 minutes. Do not let sauce dry out but make sure that the pasta is cooked by inserting a skewer to test.
- To serve, sprinkle with grated parmesan cheese.
- (Note: In place of cannelloni shells, pancakes can be used)
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