Spinach and Ricotta Cannelloni
1 tablespoon olive oil
1 onion, finely diced
1 clove garlic, crushed
250g baby spinach
500g fresh ricotta
200g feta, crumbled
Freshly ground salt and black pepper
Pinch of grated nutmeg
700g tub Latina® Fresh Italian Tomato & Garlic Sauce
1/4 cup water
250g pack Latina® Fresh Cannelloni Sheets
1/2 cup (60g) grated tasty cheese
1 onion, finely diced
1 clove garlic, crushed
250g baby spinach
500g fresh ricotta
200g feta, crumbled
Freshly ground salt and black pepper
Pinch of grated nutmeg
700g tub Latina® Fresh Italian Tomato & Garlic Sauce
1/4 cup water
250g pack Latina® Fresh Cannelloni Sheets
1/2 cup (60g) grated tasty cheese
- To separate Cannelloni sheets, wrap the sheets in plastic wrap and heat in microwave on HIGH/1100 watts for 15 seconds.
- Preheat oven to 200°C (180°C fan-forced).
- Heat oil in a fry pan, add onion and garlic and cook until soft. Add spinach and cook for 1 minute or until wilted. Set aside and allow to cool.
- Combine ricotta, feta and spinach mixture. Season with salt, pepper and nutmeg.
- Combine Latina® sauce and water. Spread 1/2 cup of tomato sauce over the base of a shallow 3 litre capacity ovenproof dish. Spoon 1/4 cup spinach ricotta mixture along the base of the short end of Latina® pasta. Roll to enclose the filling and place on top of sauce in baking dish, seam side down. Repeat with remaining cannelloni sheets and filling. Pour over remaining sauce, cover with foil and bake for 30 minutes.
- Remove foil, sprinkle with tasty cheese and bake a further 15 minutes or until cheese has melted and pasta is tender.
Makes: 12 (Serves 4)
