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Spinach & Ricotta Cannelloni




Source of Recipe


Western Star E-meals Issue 115


List of Ingredients




2 Tbsp Western Star Butter
1 Tbsp Olive Oil
3 Garlic Cloves, crushed
4 Tbsp Fresh Oregano, chopped
8 Large Handfuls of Spinach, washed and destalked if necessary
2 x 425g Tin of Crushed Tomatoes
4 Tbsp Fresh Basil, chopped
Salt and Pepper
400g Crumbly Ricotta
1 Cup Parmesan Cheese, freshly grated
16-20 Cannelloni Tubes
200g Mozzarella, freshly grated




Recipe



Preheat the oven to 180 C.

Heat the butter and oil in a large saucepan over a medium heat. Add the garlic and oregano and sauté gently for 2-3 minutes, making sure you don’t burn the garlic.

Now add as much of the spinach into the pan as will fit, keeping in mind it will wilt very quickly. Keep turning the spinach over and adding the rest until it is all wilted. Remove from the saucepan into a bowl and set aside to cool.

Using the same saucepan, add a little more oil if necessary, and add the tomatoes, as well as 1 ½ Cups of cold water. Bring this to the boil, reduce to a simmer and gently cook for 10 minutes, adding salt and pepper to taste, until it reduces a bit and you’re left with a nice tomato sauce consistency. Finally stir in the chopped basil.

Squeeze any excess liquid out of the spinach, keeping the liquid, and finely chop the spinach. Put it back into the bowl with the liquid, and crumble in the ricotta and the parmesan. Mix together and then fill a piping bag with some of the mixture.

Using the piping bag, pipe the mixture inside each of the cannelloni tubes, repeating until they are all filled up. Use extra tubes if you’ve got them.

Place the tomato sauce over the bottom of a large ovenproof baking dish, and then lay the cannelloni on top. Sprinkle over the grated mozzarella and place in the oven for 20-25 minutes until golden and bubbling.

Serve with a nice green salad, some crusty bread, and a glass of red.