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Ricotta-Spinach Cannelloni wTomato Sauce




Source of Recipe


Sainsbury's


List of Ingredients




25g unsalted butter
1 small red onion, peeled and finely chopped
1/2 x 20g pack thyme, leaves removed from the stem
2 x 225g pack young leaf spinach
salt and freshly ground black pepper
2 x 10g packs dried porcini mushrooms, soaked as per pack instructions
11/2 x 15ml spoon olive oil
2 garlic cloves, peeled and finely chopped
250g closed cap mushrooms, wiped and sliced
250g tub ricotta cheese
65g grated parmesan
3/4 x 250g pack cannelloni
2 x 350g jars Lloyd Grossman tomato and basil sauce


Recipe



1.Heat the butter in a large frying pan and saute the onion until soft, then add the marjoram and spinach, mix to combine, season and remove from the pan and allow to cool.
2.Drain the porcini mushrooms, reserving the liquid. Heat the oil in the same frying pan and saute the garlic then add the mushrooms and cook for approximately 5 minutes. Add the porcini mushrooms and cook for approximately 10 minutes, adding some of the reserved liquid as you go.
3.Allow to cool, then place both the spinach and mushroom mixtures into a food processor and process until smooth. Combine with the ricotta.
4.Preheat the oven to 200C, 400F, Gas Mark 6. Lightly butter a suitable ovenproof dish.
5.Pipe the mixture into the cannelloni, place in the dish and pour over the sauce. Place in the oven and cook for 35-40 minutes.
6.Serve with a crisp green salad and some additional grated parmesan cheese.